Bhiryani Prawns 2

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
4 Teacup Rice, Basmati Clean and wash the rice
1, 1/2 Teacup Prawns Remove the black veins
1 Teaspoon Salt to clean prawns - Smear with a little salt
1 Teaspoon Lime Juice to clean prawns
3 Tablespoon Cooking Oil for seasoning
15 Nos. Pepper Corns for seasoning
1 Inch Cinnamon (Dalchini) for seasoning
6 Nos. Cloves (Lavang) for seasoning
8 Nos. Cardamoms (Elaichi) crushed for seasoning
2 Twigs/Sprigs Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) for seasoning
1 Tablespoon Chilly Paste, Red for seasoning
1 Tablespoon Ginger Garlic Paste for seasoning
1/4 Teaspoon Turmeric Powder for seasoning
1, 1/2 Teaspoon Jeera Powder  
  Little Salt to taste
1 Nos. Lime (fresh) (Limbu) for extracting lime juice
5 Tablespoon Ghee for bhiryani
2 Medium Onions to be sliced


Clean and wash the rice  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, jeera 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 prawns  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.

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