Prawns Biryani

Biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle. I have Made Prawns Biryani   In biryani the rice and prawns are cooked separately and then mixed before the dum cooking; the soaked rice is cooked aldente and then cooked with the prawns on Dum ( slow cooking) for more flavourful Biryani


Ingredients:

Prawns(Deviened & cleaned): 1/2 kg
Basmati Rice soaked for 10 min:  3cups
Oil 3-4sps
Cinamin 1 inch
Cloves 5
Bayleaf 2
Onion 2
Tomato 2
Greenchilies - 4 slit
Maggie chicken stock cube: 2
Gingarlic paste 2sp
Red chili powder: 2sp
Garam Masala/ biryani masala: 1sp
Coriender leaves: 1/2 cup


For Garnishing layers
Ghee: 2sps
Pudina leaves1/2cup
Saffron: 4-5 strands
Milk little to soak saffron
Fried Cahew nuts
Deep fried Onion julians: 1/2 cup

Method:

Wash  Rice & add water 3 cups (1:1 ratio for basumati rice) Close & cook
Deep fry 1/2 Onion( medium sized) till brown & keep aside

• In a Broad vessel Heat Oil add cinamin,cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute, add tomatoes chopped & fry
• Close lid to soften tomatoes for 2 min 
• Then add the spices powder Red chili & Garam masala/ Biryani powder mix
• Add the cleaned prawns(small to medium sized)fry,  
• Add Maggie cube(its salty) or else add chicken stock 1/2 cup
• Cook 2 min & add Coriender leaves then add Rice like a layer

For Garnishing layers

• Add Ghee 2 sps & sprinkle pudina & Saffron soaked
• Add deep fried Onion for garnish
• Cook on low flame for 2-3 min clossing lid
• Open & Mix lightly with a fork

Note: I have Used India Gate Basumati Rice
          If you have more Quantity divide the Prawns mix to 2 & add 2 layers of Rice

Thank you.....Please leave your feedback in the comments below