Bhiryani Prawns 3

Sunday, 22 March 2009 02:40 Mangalore - Goa - Seafood

Ingredients View in 1024x768 screen resolution

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

Method

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.