Prawn Biryani
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 294.8
- Total Fat: 16.7 g
- Cholesterol: 4.0 mg
- Sodium: 304.0 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 1.4 g
- Protein: 6.8 g
View full nutritional breakdown of Prawn Biryani calories by ingredient
Introduction
In India Shrimps are called "Prawns"----and the best among these are the Grey striped Tiger Prawns.Thes are the tastiest huge Prawns that I buy----expensive but taste wonderful when first marinated in hot,pungent Spices and then blanketed in layers of Fragrant Rice and steamed----a veritable Feast for all the five senses!!!The aroma would entice even the most picky eater to take more than a single helping!!! In India Shrimps are called "Prawns"----and the best among these are the Grey striped Tiger Prawns.Thes are the tastiest huge Prawns that I buy----expensive but taste wonderful when first marinated in hot,pungent Spices and then blanketed in layers of Fragrant Rice and steamed----a veritable Feast for all the five senses!!!The aroma would entice even the most picky eater to take more than a single helping!!!Number of Servings: 12
Ingredients
-
MARINADE
1 bunch Fresh Coriander (Cilantro) Leaves
1 bunch Fresh Mint Leaves
10-15 hot Green Chillies
3-5 tbsps. Lemon Juice(according to taste)
75 gms.Fresh Ginger Root
75 gms.Garlic Flakes
3 tbsps.Coriander-Cumin Powder
1 tbsp.Turmeric
Salt to taste
INGREDIENTS FOR CURRY
1.500 gms.Large Tiger Prawns
2 cups Coconut Milk
300gms Shallots(Red Onions)
2 tbsps Garam Masala Powder(Any Brand)
5 tbsps.Sunflower Oil
RICE
750 gms.Indian Basmati Rice
1 tbsp.Saffron Threads
1 litre Water
Salt to taste
RICE SEASONING
1 tbsp.Carraway Seeds(Shaahi Jeera/Kaala Jeera)
15 whole Black Pepper Corns(Kaali Miri/Kaali Mirch)
5 whole Cloves(Lavang/Laung)
5 pieces 2" Cinnamon Bark(Dalchini/Taj)
4 Bay Leaves(Tamaal Patra/Tez Patta)
3 whole Star Anise(Baadyaan/Badam Phool)
2 large Black Cardamoms(Kaali Velchi/Badi Ilaichi)
2 tbsps.Ghee(Clarified Butter)
EXTRA
1 cup Whole Wheat Flour
Water to bind
Directions
PREPARATION
Pick,clean and wash both Coriander and Mint Leaves.Chop roughly.Grind together all the ingredients of the Marinade to a fine paste using the Lemon Juice as the thinning agent.
Shell and devein the Prawns.If too large cut into 2-3 pieces.Wash and set aside to drain for 5 minutes.Apply the Marinade Paste,mix well and cover.Set aside for 30 minutes.
Pick ,clean and wash Rice.Soak in a little Water for 10 minutes.Drain out all the Water completely and set aside for another 10 minutes for it to dry.
Measure out 1 litre of Water ,heat it and keep ready.
Finely chop the Shallots.
Bind the Whole Wheat Flour with Water to form a pliable Dough.Cover and set aside till need.
METHOD
CURRY
Heat Oil in a non-stick Wok and fry the finely chopped Shallots till brown and crisp.Remove from flame and cool.Mix in the marinated Prawns and the Garam Masala Powder.Mix well ,cover and set aside till needed.
Mix the Flour and Water together to form a pliable Dough.
SEASONED RICE
Heat Ghee in another Wok.Add Seasonings to it and when these sputter,add the drained Rice.Saute on low flame till Rice begins turning a light gold colour.Add the hot 1 litre of Water,Salt to taste and Saffron Threads.Cook on high flame till Rice has absorbed 75% of the Water.Lower flame and cover.Cook till all the Water gets absorbed.Allow to cool to Room Temprature.
ASSEMBLING
We use a heavy bottomed Vessel with a tight fitting lid to cook this dish.Lightly grease the bottom of the heavy bottomed Vessel with a few drops of Ghee.Spread out half the cooked Rice over it.Arrange the entire Prawn Curry over this Rice Layer.Spread a layer of the remaing cooked Rice over the Prawns evenly---the Prawns are thus sandwiched between layers of Rice.Using the handle of a ladle make 4 holes at even distance in the Rice Layers.Pour in the Coconut Milk into these holes and sprinkle the remaining Coconut Milk evenly over the top layer of Rice.Place the lid on top and seal it all round with the prepared Dough.This seals in the Steam,Taste, Flavour and Aroma of the fragrant Spices.Cook on low flame for 25-30 minutes.Or bake in a 180 degrees hot pre-heated Oven for 25-30 minutes.Break sealing Dough just before serving.Serve hot with a Vegetable -Yoghurt Raita and crisp Papads for a satisfying Meal.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash both Coriander and Mint Leaves.Chop roughly.Grind together all the ingredients of the Marinade to a fine paste using the Lemon Juice as the thinning agent.
Shell and devein the Prawns.If too large cut into 2-3 pieces.Wash and set aside to drain for 5 minutes.Apply the Marinade Paste,mix well and cover.Set aside for 30 minutes.
Pick ,clean and wash Rice.Soak in a little Water for 10 minutes.Drain out all the Water completely and set aside for another 10 minutes for it to dry.
Measure out 1 litre of Water ,heat it and keep ready.
Finely chop the Shallots.
Bind the Whole Wheat Flour with Water to form a pliable Dough.Cover and set aside till need.
METHOD
CURRY
Heat Oil in a non-stick Wok and fry the finely chopped Shallots till brown and crisp.Remove from flame and cool.Mix in the marinated Prawns and the Garam Masala Powder.Mix well ,cover and set aside till needed.
Mix the Flour and Water together to form a pliable Dough.
SEASONED RICE
Heat Ghee in another Wok.Add Seasonings to it and when these sputter,add the drained Rice.Saute on low flame till Rice begins turning a light gold colour.Add the hot 1 litre of Water,Salt to taste and Saffron Threads.Cook on high flame till Rice has absorbed 75% of the Water.Lower flame and cover.Cook till all the Water gets absorbed.Allow to cool to Room Temprature.
ASSEMBLING
We use a heavy bottomed Vessel with a tight fitting lid to cook this dish.Lightly grease the bottom of the heavy bottomed Vessel with a few drops of Ghee.Spread out half the cooked Rice over it.Arrange the entire Prawn Curry over this Rice Layer.Spread a layer of the remaing cooked Rice over the Prawns evenly---the Prawns are thus sandwiched between layers of Rice.Using the handle of a ladle make 4 holes at even distance in the Rice Layers.Pour in the Coconut Milk into these holes and sprinkle the remaining Coconut Milk evenly over the top layer of Rice.Place the lid on top and seal it all round with the prepared Dough.This seals in the Steam,Taste, Flavour and Aroma of the fragrant Spices.Cook on low flame for 25-30 minutes.Or bake in a 180 degrees hot pre-heated Oven for 25-30 minutes.Break sealing Dough just before serving.Serve hot with a Vegetable -Yoghurt Raita and crisp Papads for a satisfying Meal.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.