PRAWN BIRIYANI / ERAL BIRIYANI

INGREDIENTS:

Prawn - 300 g
Basmati Rice - 1 cup
Coriander leaves
Biriyani leaves -3
Mint leaves - handful
Salt to taste
Onion - 2 medium sliced
Tomato - 2 big sliced
Cinnamon - 3
Cloves - 3
Coconut milk- 1 glass

To marinate prawn : 

Chilli powder - 1 1/2 tsp
Turmeric powder - 1 tsp 
Ginger-garlic paste - 1 tsp
Curd - 1/2 tsp
Salt

To Grind : 

Fennel seeds - 1 tsp
Green chillies - 4 
Coriander seeds - 1 tsp
Jeera - 1 tsp
Ginger - a small piece
Garlic cloves - 7-8




METHOD OF PREPARATION : 

1) Marinate prawn with little of chilli powder , ginger garlic, salt,turmeric powder and curd for 30 minutes. Alongside, clean and soak basmati rice in water for 15 minutes.

2) Divide the basic ingredients, we prepare rice and prawn separately and them bring together and leave in dhum.

3) Heat oil or ghee in pressure cooker . Once hot add whole spices, biriyani leaves for 2 minutes , followed by 1 sliced onion and saute till roasted or brown.



4) Then add 1 sliced tomato . Saute it till tender . Then add the grinded masala, homemade biriyani masala, chilli powder and saute till the raw smell leaves.

5) Add 1 full glass of coconut milk. Bring it to boil. Once, it starts boiling, add rice ,coriander and mint leaves. Cover with the lid. Cook for 1 whistle till the rice is little soft.

6) Meanwhile, heat oil in a separate kadai. Once hot, sauce 1 sliced onion and tomato till tender.Add marinated prawn , chilli powder and cook till prawn is half cooked. 



7) Release the steam of the pressure cooker and now mix the cooked prawn masala to it.
8) Cover with the lid and leave it in slow flame for dhum  Cook for 5-10 minutes till done.

Serve hot with Onion Raitha and Pudina Chutney .

Linking it up with Sea food Feast event.