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500 gms - shrimps, shelled, deveined and cleaned
1 cup -
1/2 cup -
2 onions, medium, thinly sliced
1 tbsp -
2 tsp - coriander powder
1/2 tsp - ajwain (carom seeds) powder
1 tsp -
Red Chilli powder
1 pinch each
1/2 tsp -
salt to taste
250 gms - basmati rice, soaked in water for 30 mins
6 tbsp -
1 tsp -
2 tsp - vetiver essence
1 tsp - salt
How to Make Jhinga Biryani
Heat ghee in a pan and add onions.
Fry till golden brown.
Remove and keep aside.
When cool, add minimum water and make a paste.
Whisk the yoghurt and add coriander powder, cumin, ajwain, red chilli and cardamom powder.
Add salt and mix well.
Heat the left over ghee in the kadhai (wok), add the yoghurt.
When it starts boiling, add the prawns and the fried onion paste.
Cook on medium heat till the prawns are cooked and the water has evaporated.
Boil the rice in plenty of water with salt, bay leaves and garam masala powder.
When cooked, drain and keep aside.
Remove the bay leaves.
Dissolve saffron in 2 tbsp warm milk.
Mix in with the balance milk. Dissolve vetiver essence in the same milk.
Spread 1/3 rice at the bottom of a heavy bottomed pan.
Sprinkle the milk over it.
Cover with a layer of half the prawns. Top with 1/3 rice, followed by the other half of the prawns and balance 1/3 rice.
Cover pan with a lid and seal the lid lightly with dough.
Place the pan on a griddle and cook over low heat for 15 mins.
Garnish with chopped coriander leaves.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.