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Jun 06, 2017

PREPARATION TIME

COOKING TIME

SERVES

6-8

PREPARATION LEVEL

Medium

How about adding some fresh seafood to your biryani?

INGREDIENTS

    1 Kg Jinga (Prawn) cleaned & deveined
    3 cups basmati rice soaked for 20 minutes
    6 green cardamoms
    3 cinnamon sticks 1 inch each
    8 bay leaves
    5 cloves
    ½ cup oil
    2 tbsp caraway seeds
    2 onion chopped
    2 tbsp ginger garlic paste
    1 tbsp cardamom powder
    1 cup tomato puree
    1 tsp turmeric powder
    1 tsp coriander powder
    1 tbsp chilli powder
    1 cup yogurt
    5 green chillies slit
    1 tbsp ginger juliennes
    3 cups fried onions
    1 cup fresh mint chopped
    ½ cup fresh coriander chopped
    Pinch of saffron
    ½ cup butter melted
    ½ cup cream
    Salt

DIRECTIONS

1. Drain & cook rice in plenty of water with little salt, 2 green cardamom, 2 cinnamons and 2 bay leaves and cook till ¾ done, then drain and spread out to cool.

2. In a deep vessel, heat oil, add caraway seeds cardamom, cinnamon, cloves, bay leaves and sauté.

3. Add chopped onions, ginger garlic paste and sauté for 2 minutes.

4. Add tomato puree, sauté, add 1 cup water and cook till oil separates then aTdd turmeric powder, coriander powder, cardamom powder, chilli powder, salt & yogurt.

5. Cook for 2 minutes, add ginger juliennes and cook for 1 minute.

6. Apply salt and turmeric to jinga and add to cooking mixture.

7. Add 1 cup of brown onions, sauté, add a cup of water and cook for 2 minutes.

8. Add cooked rice over the mixture and sprinkle brown onion 1 cup, mint and coriander leaves over the rice.

9. Heat a small pan, add saffron, put ½ cup water, butter and cream and sprinkle this over the rice. Seal it with dough and cook on low heat for 10 – 15 minutes.

10. Serve garnished with brown onions.

About Roopa NabarFollow On

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Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

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