Bhiryani Prawns 3

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

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.