Wednesday, 27 November 2013


Ingredients :-

For Marination :-
Prawn - 250 gms
Lemon Juice - 1/2 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic Paste - 1/2 tsp
Salt to taste

For Gravy :-
Onion Paste - 2 nos.
Ginger-Garlic Paste - 2tsp
Tomato Puree - 1 no.
Curd - 1/2 cup
Cumin-Coriander Powder - 1 tsp
Red Chilly Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Cooking Oil - 2 tsp

For Cooking Rice :-
2 cups Long grain rice OR Basmati Rice
4 cups Water
1 tsp Oil
A Pinch of Salt
Bay Leaves - 1 no.
Mix Whole Garam Masala - 1 tsp (Wrapped in a muslin cloth)

Method :-
Marination :- Wash and clean the Prawns well and marinade with the above ingredients for 20 minutes. Keep aside or in refrigerator.

Cooking Rice :- Wash the rice and soak for 15-20 minutes. Boil in water by adding all the ingredients till half cooked. Drain the water and keep aside.

Preparing Masala :- Heat oil in a pan. Add mustard seeds, when it crackles add the prawns, a little turmeric powder n salt to taste. Fry for 5-8 mins till it semi-cooked. Remove from flame and keep aside. In the same pan add oil. Add onion paste n saute. Then add ginger-garlic paste n saute for a minute. Now add the tomato puree, salt to taste, turmeric powder n toss fry till oil separates. Add all the dry masala and curd and cook for 8-10 minutes in a low-medium flame. Add the marinade prawns and toss again. Add water and allow it to cook about 5 minutes. Add a little cream and remove from heat.

Preparing Biryani :- Now take a big wide pot. Grease it with ghee / butter. Spread one layer rice at the bottom-one layer of prawn masala at middle-again last layer of rice. Spread garam masala powder (Home-made), fried sliced onion, chopped coriander leaves over the rice. Spread a little rose essence / keoda water on it OR you can drizzle a little kesar-milk on it for a nice flavour. Put a flat thin tawa on flame, then put the Biryani pot on it in a low flame and close the lid very tightly (Dum) for 20 minutes. Make sure that no steam escapes while cooking. Turn off the heat and Serve your Tasty Dum Prawn Biryani with mixed curd raita.

NOTE :- 1. Take a pinch of yellow food colour and mix with a little warm Water / Milk and 
                      mix it. Spread over the rice and toss well. It gives a nice colour.  
               2. Cut thin sliced onion. Heat oil in a pan and Put a pinch of sugar first. Deep fry the 
                   onions in oil till dark brown in colour. 

              3. Garam Masala Powder - Take 2 Green Cardamom, 1 Black Cardamom, 2' inch 
                  Cinnamon, 2 Cloves, 1 Star Anise, 8 Whole Peeper, 1 Nutmeg, 1 bay leaf. Heat a                         pan and just toss it for a little warm. Cool it and blend to make a fine powder.

              4. Adjust the spice level according to your own choice.

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