Serving Size : 4
Preparation Time: 30 min
Cooking Time : 30 min
|Prawns / Shrimp (deveined)
|Ginger Gralic Paste
|Curd / Yogurt
|1 +1 Cup
|Coriander leaves and Mint leaves
|Ghee / Clarified Butter
|For Flavoring Rice
|Saffron strands soaked in warm milk
|Salt to Taste
Step 1) To marinate combine turmeric powder, garam masala, Coriander powder, chilli powder, 3 green chillies(paste) , Ginger garlic paste, curd / Yogurt , fried onions , Coriander leaves, mint leaves Salt and Ghee /Clarified Butter together and mix it well the prawn and set it aside for minimum 20 - 30 minutes.
Step 2) Flavoring the Rice:
Flavoring the rice is very important especially when we are making Hyderabadi style otherwise the rice will be plain.So to flavor the rice in a cheese cloth add the whole spices fennel seeds, shahi jeera, Cloves, pepper corns, Star anise, mace, cardamom, cinamon sticks and tie the cheese cloth.You can also add the spices directly,but many of us dont like biting into spices when we taste our biryani so to avoid that i have used cheesecloth / any clean cloth
Once the water comes to a rolling boil add basmati rice which has been soaked for atleast 30 minutes and cook until the rice is 70 % done (because we are going to cook the rice again)
And add some of the 70 % cooked rice on to the top of the prawns and smoothern it,spread a layer of coriander leaves and some fried onions ,and then spread 80% cooked rice on the top and also add some coriander leaves and some fried onions.
- I have used tiger prawns,Tiger prawns are little bigger than normal prawns they add extra softness to the biryani.Prawns usually take very less time to cook so it you use small prawns then the meat will be cooked soon and it will soon become hard and rubbery,so to avoid that try to use large prawns / shrimp
- Devein the prawns always, because the vein of the prawn is not the vein it is the digestive tract of the prawns, it may contain some sand particles and dust in it.
- Marination part is very important, only when you marinate the flavors from the masalas will infuse into the meat and the meat will be soft tender and juicy.