Biryani. Prawn Biryani. Shrimp Biryani. Jhinga Biryani. On A Black Background. Royalty-Free Stock Photo

prawn biryani. shrimp biryani is popular as jheenga or jhinga biryani in India. This recipe of prawn biryani is very much associated to Indian cuisine,Biryani is a delicious dish made from layering rice with a mixture of yogurt and spice marinated meat, chicken or prawns. Ingredients For Marination 500 g Prawn ½ cup Yogurt 1 tbsp Kashmir Red Ch ½ tsp 3-4 Green Chilies ¼ cup Fried O 2 tsp Garam Masala powder 1 tbsp Garlic Paste ¾ tbsp Ginger Paste 1 tsp Coriander powder 1 inch Cinnamon stick 4 Cardamom 4 Cloves 5-6 Black pepper corns ¼ tsp Mace (crushed) ¼ tsp Nutmeg (grated) 1 tbsp Oil, Juice of 1 lemon Salt to taste, Cook Prawn 1 Onion large sized, finely sliced, 1 Tomato, large ¼ cup coriander leaves chopped, 2 tbsp mint leaves chopped, 3 tbsp Oil, For Rice 2 cups Long grain basmati rice , soaked for 30 mins. 1 bay leaf ½ tsp lemon juice ½ tsp Caraway Seeds Shajeera, 1 inch Cinnamon stick Salt 2 Oil Water as required, For Layering: ¼ cup Fried onions generous pinch of saffron ,soaked in 2 tablespoons of water, 2 tbsp. Marinating Prawn In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.Cooking Heat 3 tbsp of oil in heavy bottom pan.Then, add sliced onions and fry until just starts picking up golden color. Add bay leaf and sliced tomatoes and sauté on high heat for another minute. Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns. Add coriander leaves and mint leaves and mix.Boiling Rice In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil. Add rice and cook until the rice is 70% done.Layering The Prawn Biryani, Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer. Sprinkle the melted ghee over the rice layer. Sprinkle the saffron water and cover the pot with the tight fitting lid. Place the pot over a high flame and cook for 5-7 minutes. Place hot tava griddle below the pot and keep it for Dum (slow cook) for another 10-12 minutes. After 15 minutes, switch off the heat and leave as it is for 10 minutes. After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice,.