AT LAST!! After a lot of coaxing, Varun and I got to spend ONE night at home alone, and god, it was fun!! I had the whole menu planned for our meals, and lunch was Prawn Biryani!!
We're from Andhra Pradesh. Yes, we may not be very "Andhra" in the way we talk, or the way we live, but we sure are very Andhra when it comes to our taste palette. Although Mama makes simple food on an every-day basis, when it comes to non-veg, we make dishes filled with spice.
I'd asked Dada to buy me prawns the day before, telling him it was for the Biryani. I come home and see that the prawns are HUGE. We need small prawns for Biryanis!!!!!!!!! Anyhow, it worked just fine, as I cut the prawns into 3 pieces each!! (Do not do this if you have small prawns!!)
The recipe I'm going to share doesn't have measurements for the spices, as Indian cooking is all about improvisation. So go ahead, if you have prawns or shrimp at home, don't hesitate, because this is the best recipe in the world!!!
Ingredients:
Kashmiri Chili Powder
Normal Chili Powder *Be generous
Turmeric Powder
Jeera Powder
Saunf Powder *Not too much
Dhaniya Powder
Biriyani Masali *Be generous
1 kg prawns with shell on (800 gms if shelled)
Oil
Bay leaves (dried)
Peppercorns
Cardamom
Cinnamon
Mint leaves
2 Sliced onion
3-4 Sliced fresh red/green Chillis
1 tablespoonGinger Garlic paste
2 cups Sona Masuri Rice
4 cups Water
Coriander Leaves
Direction:
We're from Andhra Pradesh. Yes, we may not be very "Andhra" in the way we talk, or the way we live, but we sure are very Andhra when it comes to our taste palette. Although Mama makes simple food on an every-day basis, when it comes to non-veg, we make dishes filled with spice.
I'd asked Dada to buy me prawns the day before, telling him it was for the Biryani. I come home and see that the prawns are HUGE. We need small prawns for Biryanis!!!!!!!!! Anyhow, it worked just fine, as I cut the prawns into 3 pieces each!! (Do not do this if you have small prawns!!)
The recipe I'm going to share doesn't have measurements for the spices, as Indian cooking is all about improvisation. So go ahead, if you have prawns or shrimp at home, don't hesitate, because this is the best recipe in the world!!!
Ingredients:
Kashmiri Chili Powder
Normal Chili Powder *Be generous
Turmeric Powder
Jeera Powder
Saunf Powder *Not too much
Dhaniya Powder
Biriyani Masali *Be generous
1 kg prawns with shell on (800 gms if shelled)
Oil
Bay leaves (dried)
Peppercorns
Cardamom
Cinnamon
Mint leaves
2 Sliced onion
3-4 Sliced fresh red/green Chillis
1 tablespoonGinger Garlic paste
2 cups Sona Masuri Rice
4 cups Water
Coriander Leaves
Direction:
- Marinate the Prawns in the first 7 ground spices. Keep in the fridge.
- Heat the oil, and Add the next 4 whole spices and mint leaves, and let them sputter in the oil for 1 minute.
- Add the onions, chili, and Ginger Garlic paste, and let them fry for 5 minutes, until the onions are completely translucent.
- Add in the marinated prawns. Fry for 5-7 minutes, depending on the thickness of your prawns.
- Add in the rice and fry for 2 minutes.
- Pour in the water and Pressure cook for 2 minutes after you hear the whistle.
- Add chopped coriander and carefully mix the biryani, without crushing the soft rice.
- Serve piping hot with Raita.
And there it is - your clear and easy pathway to paradise!
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