This prawn biryani recipe is packed with flavors from mint, coriander, curry leaves and spices.
300 Grams Shelled, Deveined, Wash and Drained Prawns
300 Grams Basmati Rice
1 Large Onion Peeled, Washed and Finely Chopped
5 Sprigs Curry Leaves
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
1/2 Cup Yogurt
1 Inch Ginger Peeled and Washed
10 Pods Garlic Peeled and Washed
2 + 3 Whole Green Chilies
1 Tsp Cumin Seeds
1/4 Fennel Seeds
1 Tbsp Coriander Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Black Peppercorns
2 Bay leaves
3 Cloves
3 Pods Cardamom
2 Inch Stick Cinnamon
3 Tbsp Sesame or Coconut Oil
1/2 Tbsp Lime Juice
Mint and Coriander for garnish...
Method:
In a mixerjar add garlic, ginger, mint, half the amount of coriander, half the amount of mint, half the amount of curry leaves, two green chilies, cinnamon, cardamom, cloves, fennel, cumin, pepper, chilly powder, coriander powder and turmeric powder grind to form a coarse paste.
Add yogurt to the masala and grind to form and smooth paste. Add the ground masala to the cleaned prawns cover and allow to marinate for 30 minutes. Simultaneously wash the basmati rice twice, add enough water and allow the rice to soak for 30 minutes.
After 30 minutes Heat a wok on medium flame with oil, add bay leaves and fry for few seconds, add the chopped onions, whole chilies, curryleaves, mint, and coriander fry till the onion turns transparent.
Add the marinated prawns to the onion and fry for a minute. Do not waste the leftover marination in the mixerjar and bowl add 1 cup water dilute and add it to the prawns along with coarse salt cook for 2 minutes.
Drain the basmati rice and add to the prawns, measure and add water to cook the rice. Allow the rice to cook on high flame and absorb most of the moisture then place it on lowest flame setting, cover and cook the rice for 15 minutes till well done.
Once the rice has cooked mix to combine well and plate it, serve the prawn biryani with raita and Enjoy!
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