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Sunday, 3 January 2010

Ingredients for Rice
Basmati Rice-500gms
Onion Big( sliced)-3
Tomatoes Big( chopped)-2
Ginger( peeled and chopped)-2"
Garlic cloves-6 to 7
Green chillys-5( +/- depending on the hot and spiciness of biryani)
Turmeric powder-1/2tsp
Salt to taste
Mint leaves( chopped)-1bunch
Coriander leaves( chopped)-1bunch
Green Cardamom-2
Star anise-1
Mace/Javitri-Very few
Oil or Ghee required

Ingredients for Prawn marination
Ginger and Garlic paste-1tbsp
Chilly powder-2tsp
Thick Curd/Yogurt-1/2cup
Turmeric powder-1/2tsp
Salt-1 1/2tsp

Marinade the prawns in the above said marination ingredients for at least 2hours( if possible marinade the prawns overnight in the refrigerator for more taste). Soak the basmati rice in water for 1/2 an hour. Take a handful of sliced onions and set aside for garnishing the biryani. In a mixer, grind the ginger-2", garlic-6 and green chilly-5 into a smooth and fine paste. Next heat enough oil or ghee in a pressure cooker, add cinnamon, cardamom, cloves, star anise and javitri. Fry until the aroma rises and add the rest of sliced onions. Saute till the onions turns pink, now add the ground ginger, garlic and green chilly paste and fry until the raw smell leaves. Add the tomatoes and cook till the tomatoes are mashed. Now add the marinaded prawns along with the marination. Add turmeric powder and season with salt, next add the mint and coriander leaves. Cover the cooker with lid and allow the prawns and gravy to cook for 3mins. Now measure the required water for basmati rice and add it to the gravy. Check the seasoning, bring the gravy to boil and add the soaked basmati rice. Mix well and again cover the cooker with lid and cook until the rice is done. Garnish with onions and mint leaves. Serve hot with any curry or raita of your choice.


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