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Prawn Biryani Recipe

Prawn Biryani is a popular Indian Main
Author :
 
On :
Friday, 19 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Prawn - 400 g, 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 chilli - 2 ( broken into halves )| Garam Masala ( whole ):
  • Cloves- 4.
  • Choti elaichi - 2.
  • Bari elaichi - 1.
  • Daalchini ( Cinnamon ) - 1 inch thin strip| Powdered masala:
  • Red Chilli powder - 1 tsp.
  • Haldi powder - 1 tsp.
  • Jeera powder - 1 tsp.
  • Mustard paste - 2 tbsp.
  • Alak ( Spinach ) - 100 g, 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 - to taste.
  • Sugar - 1 tsp.
  • Water - 4 cups.
  • How to Make Prawn Biryani:

    1. Wash the prawns well and wipe off the moisture from it using a towel.
    2. Apply 1/2 tsp haldi and salt to it.
    3. Then deep fry the prawns. Keep it aside.
    4. Heat the leftover oil in a pressure cooker, put tejpatta, whole garam masala, dried red chilli and jeera.
    5. As jeera begins to splutter, add the potato cubes to it.
    6. Fry for 3 mins, then add rice to it. Saute the rice for 3 mins, then add yellow pumpkin pieces and spinach.
    7. Add ginger paste, mustard paste, sugar, salt, and leftover powder masalas.
    8. Add the fried prawns and water. Close the pressure cooker.
    9. Bring to full pressure on high flame. Reduce heat and cook for 4 mins.
    10. Let the pressure cooker cool down naturally, and then open it.
    11. Pour desi ghee evenly over the biriyani, before serving it.




     

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