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Narkel Chingri Biryani


Jun 08, 2017

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

Bengali food craving? Make this Bengali Style Prawns Biryani and treat everyone.

INGREDIENTS

    1 cup of Basmati rice
    Tiger prawns
    1 ½ cup of coconut milk
    2 tb sp of Jeera powder
    1 tb sp of Turneric powder
    1 tb sp of Chilli powder
    2 tb sp of Ginger paste
    ½ cup of coconut slices
    3-4 bay leaves
    2-3 dried chili
    Salt
    Sugar
    Mustard oil
    Brista

DIRECTIONS

1. Wash the rice and pat the rice dry and then mix it with the ginger paste, jeera powder, turmeric powder, chilli powder and salt to taste.

2. Meanwhile coat the prawns with turmeric and salt and slightly boil it till turns pink, keep aside.

3. Fry the sliced coconut and keep it aside.

4. Heat mustard oil, add bay leaves and dried chili, then add the marinated rice and sauté it for some time.

5. Don’t mix it too much as it might break the rice.

6. Mix 1 and 1/2 cup of coconut milk with 1 cup of warm water.

7. Once the rice releases a slight fried smell, pour the coconut milk.

8. Cover the pan and heat it till the rice is well cooked. Add the fried coconut slices and prawns to the rice

9. Garnish with brista. (Fried onion)

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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