Prawns Bhiryani 2

Ingredients

Quantity	Measure	Ingredients	Description
2	Nos	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)	for seasoning
8	Nos	Cardamoms	crushed for seasoning
1	Tablespoon	Chilly Paste, Red	for seasoning
1	Inch	Cinnamon	for seasoning
6	Nos	Cloves (spice)	for seasoning
3	Tablespoon	Cooking Oil	for seasoning
5	Tablespoon	Ghee	for Bhiryani
1	Tablespoon	Ginger Garlic Paste	for seasoning
1, 1/2	Teaspoon	Jeera Powder
1	Nos	Lime (fresh)	for extracting lime juice
1	Teaspoon	Lime Juice	to clean prawns
2	Medium	Onions	to be sliced
15	Nos	Pepper Corns	for seasoning
1, 1/2	Teacup	Prawns	Recipe Base
4	Teacup	Rice, Basmati	Recipe Base
1	Teaspoon	Salt	to clean prawns
	Little	Salt	to taste
1/4	Teaspoon	Turmeric Powder	for seasoning

Method

Wash the rice clean and put in a colander to drain out the water.    Remove the black veins running at the back of the prawns and wash these with water.   Smear with a little salt and lemon juice.   Keep aside for 1/2 an hour.

Cut the onions into thin slices.   Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.   Add the ground chillies and the pastes of ginger and garlic.   Stir and put in the prawns. Fry till oil starts oozing out.

Put in the rice, turmeric, cumin seeds powder and enough salt.   Fry for some time so that the rice comes to a pale yellow color.

Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.   Let cook till the fish are tender and rice is cooked.

Heat 1 1/2 tablespoons of good ghee in another vessel.   Put in the onion slices.
Fry till they are browned and become crisp.   Take out and keep aside.

Pour the ghee remaining in the vessel over the ready fish Pullao and mix well.
Transfer the Pullao in a nice serving dish.    Garnish with the fried onion slices.