Ingredients:
To marinate:
Prawns 300gms
Ginger garlic paste 1.5 tsp
red chilli powder 2 tsp
Biryani masala 1 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Lemon juice 2 tbsp
Salt to taste
Mint finely chopped 2 tsp
Coriander leaves finely chopped 2tsp
To boil rice:
Basmati rice 2 cups
water 4 cups
oil 1 tsp
shahi jeera 1tsp,
cardamom 1
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp
chopped coriander leaves 1tsp
bay leaf 1
For main gravy:
oil 4tsp
shahi jeera 1tsp,
cumin seeds 1tsp,
cardamom 2
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp for garnish
chopped coriander leaves 1tsp for garnish
bay leaf 1
onion 1 large finely sliced
Tomato 1 large finely sliced
green chillies 3
Coriander powder 1tsp
Cumin powder 1tsp
red chilli powder 1tsp
2 tsp milk
kesar small pinch
chopped coriander and mint leaves for Garnish
Method:
1.Marinate Prawns with all the ingredients mentioned for marination and keep aside for 30 min.
2. Soak basmati rice soaked for 30 min.
3. Boil 4 cups water by adding the ingredients shown for boiling rice. When water is boiling, add rice and cook till rice is fully cooked and there is little water left in the rice. Turn off flame at this time and keep lid and put it aside.
4. Take a non stick pan, add shahi jeera, cumin seeds, cardamom , mace, cloves, cinnamon stick, bay leaf, green chillies, sliced onions, Salt and cook till onions turn nicely brown.
5. Now add ginger garlic paste and cook till raw smell goes and then add turmeric.
6. Now add chopped tomatoes, and cook to they get mushy.
7. Now add red chilli powder, biryani masala, coriander powder, cumin powder, check Salt if needed.
8. Now add the yogurt and cook till the gravy thickens nicely and then add the prawns and cook till the gravy is fully dry and sticking to prawns.
9.Now take this into a different bowl and use the first bowl for layering.
10. Put a layer of rice, then add the prawn gravy.
11. Now add the remaining rice as a top layer.
12. sprinkle the kesar milk around and garnish with coriander and chopped mint and close the lid for 5 min
13. Now turn off the flame and let it sit for 5-10 min.
14. Serve hot with raitha.
To marinate:
Prawns 300gms
Ginger garlic paste 1.5 tsp
red chilli powder 2 tsp
Biryani masala 1 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Lemon juice 2 tbsp
Salt to taste
Mint finely chopped 2 tsp
Coriander leaves finely chopped 2tsp
To boil rice:
Basmati rice 2 cups
water 4 cups
oil 1 tsp
shahi jeera 1tsp,
cardamom 1
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp
chopped coriander leaves 1tsp
bay leaf 1
For main gravy:
oil 4tsp
shahi jeera 1tsp,
cumin seeds 1tsp,
cardamom 2
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp for garnish
chopped coriander leaves 1tsp for garnish
bay leaf 1
onion 1 large finely sliced
Tomato 1 large finely sliced
green chillies 3
Coriander powder 1tsp
Cumin powder 1tsp
red chilli powder 1tsp
2 tsp milk
kesar small pinch
chopped coriander and mint leaves for Garnish
Method:
1.Marinate Prawns with all the ingredients mentioned for marination and keep aside for 30 min.
2. Soak basmati rice soaked for 30 min.
3. Boil 4 cups water by adding the ingredients shown for boiling rice. When water is boiling, add rice and cook till rice is fully cooked and there is little water left in the rice. Turn off flame at this time and keep lid and put it aside.
4. Take a non stick pan, add shahi jeera, cumin seeds, cardamom , mace, cloves, cinnamon stick, bay leaf, green chillies, sliced onions, Salt and cook till onions turn nicely brown.
5. Now add ginger garlic paste and cook till raw smell goes and then add turmeric.
6. Now add chopped tomatoes, and cook to they get mushy.
7. Now add red chilli powder, biryani masala, coriander powder, cumin powder, check Salt if needed.
8. Now add the yogurt and cook till the gravy thickens nicely and then add the prawns and cook till the gravy is fully dry and sticking to prawns.
9.Now take this into a different bowl and use the first bowl for layering.
10. Put a layer of rice, then add the prawn gravy.
11. Now add the remaining rice as a top layer.
12. sprinkle the kesar milk around and garnish with coriander and chopped mint and close the lid for 5 min
13. Now turn off the flame and let it sit for 5-10 min.
14. Serve hot with raitha.
