Bhiryani Prawns 2

Ingredients

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

Method

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.