Recipe:
Prep Time 10 minutes
Cook Time 25 minutes

For Prawn Marination
▢ 500 g Prawns (cleaned and de-veined)
▢ ½ cup Yogurt (whisked well)
▢ 1 tbsp Kashmiri Red Chilli powder
▢ ½ tsp Turmeric powder
▢ 3-4 Green Chillies ( slit)
▢ ¼ cup Fried Onions (birista)
▢ 2 tsp Garam Masala powder
▢ 1 tbsp Garlic Paste
[3:23 pm, 23/01/2023] Madhuri: ▢ ¾ tbsp Ginger Paste
▢ 1 tsp Coriander powder
▢ 1 inch Cinnamon stick
▢ 4 Cardamom
▢ 4 Cloves
▢ 5-6 Black peppercorns
▢ ¼ tsp Mace (crushed)
▢ ¼ tsp Nutmeg (grated)
▢ 1 tbsp Oil
▢ Juice of 1 lemon
▢ Salt to taste

To Cook Prawn
▢ 1 Onion (large sized, finely sliced)
▢ 1 Tomato (large sized, sliced)
▢ ¼ cup coriander leaves (chopped)
▢ 2 tbsp mint leaves (chopped)
▢ 3 tbsp Oil
For Rice
▢ 2 cups India Khaas Basmati Rice (washed and soaked for 30 mins.)
▢ 1 bay leaf
▢ ½ tsp lemon juice
▢ ½ tsp Caraway Seeds (Shajeera)
▢ 1 inch Cinnamon stick
▢ Salt
▢ 2 Oil
▢ Water as required
For Layering:
▢ ¼ cup Fried onions
▢ generous pinch of saffron (soaked in 2 tablespoons of milk)
▢ 2 tbsp Ghee


nstructions
Marinating Prawn
1. In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.
Cooking The Prawn
1. Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).
2. Then, add sliced onions and fry until just starts picking up golden colour.
3. Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
4. Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.
5. Add coriander leaves and mint leaves and mix.
Boiling Rice
1. In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.
2. Add India Khaas Basmati and cook until the rice is 70% done.
Layering The Prawn Biryani
1. Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
2. Sprinkle the melted ghee over the rice layer.
3. Sprinkle the saffron water and cover the pot with the tight fitting lid.
4. Place the pot over a high flame and cook for 5-7 minutes.
5. Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.
6. After 15 minutes, switch off the heat and leave as it is for 10 minutes.
7. After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.

INGREDIENTS

• 1 cup (150 g) Khaas Brown Basmati Rice
• 3/4 cup (100 g) cashew nuts
• 1/3 cup (50 g) blanched almonds
• 4 1/2 cups (1 L) Milk
• 6 cardamom pods
• 2/3 cup (100 g) raisins
• 1/4 teaspoon ground ginger
• A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)
• 1 small cinnamon stick
• 2 tablespoons golden honey

 

PREPARATION

 

1. Soak Khaas Brown Basmati Rice in one bowl and the cashews and almonds in another in water for at least an hour.
2. Drain the rice and put it into a saucepan with the milk and 2 cups (500 ml) of cold water and bring to a simmer. Cook for 20 minutes at a gentle bubble until the rice has puffed up and the liquid is beginning to thicken.
3. Meanwhile, drain the nuts and finely chop them. Bash the cardamom pods in a mortar with a pestle and remove the fragrant seeds, then discard the pods and grind the seeds until you have a powder.
4. After 20 minutes add the nuts, raisins, spices, and honey to the rice and cook for another 15 minutes until thick and creamy, somewhere between rice pudding and porridge. You want to reach the sweet spot where the rice is soft, with very little bite, and the kheer is creamy but not too thick. If it looks like it is thickening too fast, turn the heat down and add a little boiling water from the kettle. Serve with sliced bananas , roasted flax seeds or even roasted pumkin seeds and quick and healthy breakfast ready for your little wonder!!

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