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By Mohita PrasadIngredients
Prawn - 400 gm (outer covering removed)
Potato - 1 medium ( peeled and cut into 1 inch cubes)
Mustard oil - 1 cup
Tejpatta (bay leaves) - 2
Jeera - 1/2 tsp
Dried Red chilly - 2 (broken into halves)Garam masala (whole)
Cloves- 4
Chhotee ilaayachi - 2
Bari ilaayachi - 1
Daalchini (cinnamon) - 1 inch thin stripPowdered masala
Red chilly powder - 1 tsp
Haldi powder - 1 tsp
Jeera powder - 1 tspMustard paste - 2 tbsp.
Paalak (spinach) - 100 gm ( cleaned and chopped finely)
Yellow pumpkin - 10 square pieces of 1 inch each (optional)
Basmati rice -2 cups (washed and dried)
Desi ghee - 2tbsp
Salt
Sugar - 1 tsp
water - 4 cupsMethod:
- Wash the prawn well and wipe off the moisture from it using a towel. Apply 1/2 tsp haldi and salt to it. Then deep fry this prawn. Keep it aside.
- Heat the leftover oil in the pressure cooker, put tejpatta, whole garam masala, dried red chilly and jeera. As jeera begins to splutter, add the potato cubes to it. Fry for 3 minutes, then add rice to it. Sauti the rice for 3 minutes then add yellow pumpkin pieces and spinach. Add ginger paste, mustard paste, sugar, salt, and leftover powder masalas. Also add the fried prawn, put water. Close the pressure cooker. Bring to full pressure on high flame. Reduce heat and cook for 4 minutes.
- Let the pressure cooker cool down naturally, and then open it. Pour desi ghee evenly over the biryaani before serving it.
Note : The same recipe can be used to make Fish Head Biryaani. The prawn in the above recipe is to be replaced by 2 fish heads (preferably rohu fish) and the fried fish head should be mashed and cracked to smaller pieces when adding it to rice in the pressure cooker.
Non Veggies Index
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