Prawn Biryani (Chemmeen Biriyani)

Ingredients

1.       Rice                                      2 ½  cups

2.       Cleaned fresh prawns           400g

3.       Cloves                                  3 nos

4.       Cinnamon                             2 nos

5.       Cardamom                            4 nos

6.       Fennel seeds                         1 tsp

7.       Oil                                        ½ cup

8.       Ghee                                     5 tbs

9.       Tomato                                 2 big or 150 g

10.   Yoghurt                                 ¼  cup

11.   Big onion                               350g + 200g

12.   Green chilli                           4 nos

13.   Chilli powder                        1 tsp

14.   Turmeric                              1 tsp

15.   Coriander                             1 ½ tbs

16.   Garam masala powder           ½ tbs

17.   Saffron                                 3 pinches

18.   Fresh milk                            3 tbs

19.   Cashew                                50 g

20.   Raisins                                 50 g

21.   Mint and coriander leaves     ½ cup finely chopped

For marinade

1.       Chilli powder

2.       Pepper powder

3.       Turmeric powder

4.     Salt

Preparation

Boil milk and add 3 pinches of saffron. Set aside.

1.       Soak cleaned rice in water for 30 min. Drain the water and set aside for 10 minutes.
2.       In a sauce pan, heat 2 tbs of ghee and fry cashews and raisins and set it aside
3.       Add olive/ vegetable oil in the same saucepan and fry(until brown) 150 g of onion and set aside.
4.       Now in the same saucepan, fry the marinated prawn and transfer them(don’t overcook)
5.       Add 2 tbs ghee and sauté 350 g onion until light brown. Add crushed ginger and garlic, green chilli and sauté for a minute. Add tomatoes and cook till smooth.
6.       Add spices 13. To 16. , ¼ cup yoghurt, ½ cup water and salt. Bring to a boil and add the prawns.
7.       Close the lid until the gravy thickens. Add coriander and mint leaves. Turn the flame off.

In a saucepan, boil water and whole garam masala (3. to 6.), salt, rice and one tbs oil. When the rice is cooked 95%, drain the water.

In a saucepan, melt 1 tbs ghee. Transfer half of the prawn masala and half portion of rice. Pour half of the saffron milk evenly over it. Spread half of the cashews,raisins, fried onion and prawn masala. Transfer the remaining rice. Again spread the remaining cashews, raisins, fried onion and saffron milk. (You may use pineapple essence if desired.)

Close the lid tightly and cook on low flame for 10 minutes

Enjoy biryani with salad, boiled egg, pappad and pickle.

Thank you :)