Ingredients

• 500 gms - shrimps, shelled, deveined and cleaned
• 1 cup - yoghurt
• 1/2 cup - ghee
• 2 onions, medium, thinly sliced
• 1 tbsp - ginger paste
• 2 tsp - coriander powder
• 1/2 tsp - ajwain (carom seeds) powder
• 1 tsp - red chilli powder
• 1 pinch each cinnamon and clove powder
• 1/2 tsp - cardamom powder
• salt to taste
• For Rice:
• 250 gms - basmati rice, soaked in water for 30 mins
• 6 tbsp - milk
• 1 tsp - garam masala powder
• 1 pinch saffron
• 2 tsp - vetiver essence
• 2 bay leaves
• 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.
• To Assemble:
• 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.