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Prawn - 500g(cleaned,deveined)
Basmati rice - 1 1/2 cup(1 cup=200ml)
Water-1 1/2 cup(for microwave cooking at high
Onion - 3 medium+1 small-chopped thin
Garlic - 25 gm
Ginger - 25 gm
Green chillies - 8(or as u wish)
Coriander leaves - 1 bunch
Mint leaves - 1 small bunch
Thick Curd - 3tbsp
Lemon juice-2 tbsp
Ghee - 1+1+1 =3 tbsp
Sliced cashew nuts - 20 gm
Raisins - 20 gm
whole spices for rice-4 cardamom,1 inch cinnamon,2 cloves,2 star anise,2 bay leaves)
Biriyani masala powdered - 1 tsp
Salt - as reqd
For frying prawns
Pepper powder-1/2 tsp
Marinate Prawns with turmeric powder,chilli powder,pepper powder and salt and keep it aside. Slice the onion very thin.Wash the rice,drain the water completely and add the said qty water,salt,a little lemon juice,all the whole spices,1 tbsp butter/ghee and microwave it at high for 15 minutes.(This may slightly vary with u'r gadget specifications).So see to it that it is cooked till grains remain separate.
Grind together green chillies, garlic, ginger and grated coconut into a coarse paste adding curd.Heat a little ghee in a wok.Fry the prawns to a golden brown tinge.(keep a few fried prawns for garnishing).To the fried prawns, in the same oil,add 3 onions chopped and saute them to a transluscent texture.Add tomato,ground paste,chopped coriander leaves and mint leaves and the lemon juice.Cook till the masala reduces in qty.Add the ground garam masala.Keep stirring so that it doesnt stick to the bottom of the vessel.Now either u can add the cooked rice straight to this reduced prawn gravy,close it with a heavy lid and cook on slow fire for 3-4 minutes or transfer it to a microwaveable vessel and layer rice on top and microwave it at high for 4minutes.Finally mix everything well and garnish with fried prawns,roasted cashews,raisins and caramalised onion(1 onion remaining) and serve it hot with Onion Raita(onion in salted yoghurt and green chillies),Onion in Vinegar Salad(UlliSurka),Biriyani Chammanthi,Dates pickle and a Suleimani Tea.
Biriyani masala powder
Cinnamon - 2 gm
Cardamom - 1 gm
Cloves - 1 gm
Nutmeg - quarter
Fennelseed - half tsp
Cumin seed - half tsp
Shahjeera - half tsp(black cumin)
Mace - 2 gm
Dry these ingredients and make a fine powder and this can be stored in airtight containers.
Check out for a different culinary experience with prawns:
One more prawn recipe...I did warn that the days ahead are going to be more prawny!!...Hmm...so do u want to make a quick combo dish for chappathi/Parathas with sea food? Try this...easiest,tastiest burjhi with prawns,mussels and squids.The recipe can be used with any of these in isolation or with chicken as well.Could be an ideal bachelor recipe too.
prawns,squid rings,mussels-200g-cleaned-(u get this sea food medley in most of the supermarkets)
Chilli powder-1 tsp(personalise )
Turmeric powder-1/2 tsp
Curry leaves-3 sprigs(a generous use is advised)
Marinate the sea food medley with chillipowder,turmeric,pepper and salt and leave it for 5 mts.Heat oil in a wok.Once the oil is hot add the curry leaves and then add the marinated sea food medley along with all the masala.Saute till they become golden brown.Now break an egg into it and saute it till egg dries up and gels with the sea food totally( a little brownish).Serve hot with chappathi.You would love this simple dish.This is perfect with chicken liver as well.