Bhiryani Prawns 3

Mangalore - Goa - Seafood

Ingredients      View in 1024x768 screen resolution

Quantity Measure Ingredients Description:
1 Teacup Rice, Basmati previously washed and drained
20 Maund Prawns previously cleaned and washed
2 Inch Ginger (Adhrak) Grind to fine paste
8 Flakes/Cloves Garlic (Lason, Losun) Grind to fine paste
1 Teaspoon Aniseed (Suwa, Shopa) Grind to fine paste
1 Teaspoon Coriander(Dhania) Grind to fine paste
1 Teacup Onion thinly chopped
3/4 Teacup Tomatoes finely chopped
3 Teaspoon Cooking Oil  
1 Inch Cinnamon (Dalchini) stick
3 Whole Cloves (Lavang)  
1/4 Teacup Mint Leaves (Pudina) finely choppedGrind to fine paste
4 Tablespoon Coriander Leaves (Kothmeer) finely chopped
1 Small Chillies Green finely chopped
3/4 Teaspoon Turmeric Powder  
1 Teaspoon Chilly Powder, Red  
1/4 Teaspoon Garam-Masala  
1, 1/2 Teacup Water to boil rice
A Little Salt to taste
A Little Kesar (Saffron) for rice
2 Teaspoon Ghee to top the rice


1. Wash the basmati rice and keep aside
2. Clean the 20 prawns.
3. Grind the ginger, garlic and anise seeds into a fine paste.
4. Chop onions and tomatoes
5. Add oil in the pressure cooker and heat it.
6. Add cinnamon stick, cloves and fry it for a few seconds.
7. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
8. Add the prawns and fry it for a minute.
9. Then add turmeric powder, chilli powder, garam masala powder, 11/2 cups of water, salt and rice and stir it well.
10. Close the cooker with the lid and turn the flame to medium high.
11. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes.
12. After 8 minutes remove the cooker from the stove and keep it aside.

13. After 10 minutes remove the lid and sprinkle kesar on the rice and stir the rice well and serve it with onion Raita.


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