Prawns Biryani Recipe Video – How to Make Hyderabadi Jhingon Ki Biryani with Pakki Aqni at Home

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Prawns Biryani from Maimoona Yasmeens Recipes \r
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Ingredients: For 4 to 5 servings \r
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For marination of prawns:\r
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Prawns: 500 grams\r
Salt: 1 teaspoon + ½ teaspoon\r
Turmeric powder: 1 teaspoon\r
Ginger garlic paste: 1 teaspoon\r
Red chilli powder: ½ teaspoon\r
Spices (garam masala powder): ½ teaspoon\r
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Procedure:\r
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1. Slit the back of each prawn and remove the vein.\r
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2. Add 1 teaspoon salt, 1 teaspoon turmeric powder. Mix well and leave this for about half an hour.\r
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3. After half an hour, wash the prawns thoroughly, drain the excess water.\r
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4. Add ginger garlic paste, red chilli powder and spices or garam masala powder. Keep this aside for about half an hour.\r
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Meanwhile to a frying pan, add oil for frying.\r
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When the oil is hot, add 4 onions sliced.\r
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Fry till golden brown. Keep these fried onions aside.\r
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Soak 750 grams basmati rice for about half an hour. \r
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For prawns gravy or Aqni:\r
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Ingredients:\r
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Marinated prawns\r
Cooking oil: 4 tablespoons\r
Ginger garlic paste: 1 ½ tablespoon\r
Turmeric powder: 1 teaspoon\r
Salt: 2 teaspoons\r
Red chilli powder: 2 teaspoons\r
Spices or garam masala powder: ½ teaspoon\r
Whole green chillies: 6\r
Curd: 2 ½ tea cup\r
Mint leaves: a handful\r
Chopped coriander: a handful\r
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Procedure:\r
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1. In a separate pan, add oil and ginger garlic paste. \r
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2. Stir for 15 seconds, add turmeric powder.\r
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3. Add the marinated prawns, salt, red chilli powder, spices or garam masala powder and crushed whole green chillies. Stir fry for 5 minutes.\r
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4. Add whipped curd, mint leaves and chopped coriander. Mix well. Close the lid. \r
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5. Cook on medium flame for about 2 minutes and simmer till the prawns get tender and the gravy dries up.\r
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6. When the prawns get tender and the water dries up, switch off the flame.\r
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7. Add 3/4th of the fried onions.\r
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8. Leave the remaining fried onions for garnishing.\r
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For cooking the rice:\r
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Soaked Basmati Rice: 750 grams\r
Salt: 3 ½ teaspoons\r
Cumin seed (sabith zeera): 1 teapoon\r
Black cloves (lavang): 2\r
Slit cardamoms (elaichi): 2\r
Star anise: 3\r
Cinnamon (small sticks): 2\r
Bay leaves: 2\r
Chopped coriander: a handful\r
Mint leaves: a handful\r
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Procedure:\r
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1. To an another pan, add 2 ½ litres of water.\r
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2. Add cumin seeds or zeera, black cloves, slit cardamoms, star anise, cinnamon sticks, bay leaves salt, chopped coriander and mint leaves.\r
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3.When the water comes to boil, add soaked and drained rice. Stir at times.\r
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4. Semi-cook the rice and drain the water.\r
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Final preparation:\r
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Ingredients:\r
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Semi-cooked rice\r
Prawns gravy\r
Mint leaves: a handful\r
Chopped coriander: a handful\r
Saffron strands: few\r
Milk: ½ cup\r
Clarified butter or pure ghee: 1 tablespoon\r
1/4th of the fried onions\r
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Procedure:\r
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1. Remove half of the drained rice from the pan.\r
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2. Layer the prawns gravy over the rice in the pan.\r
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3. Layer the rice which we had kept aside.\r
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4. Add mint leaves, chopped coriander.\r
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5. Soak few strands of saffron in half a cup of milk. \r
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6. Spread this milk over the rice layer.\r
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7. Add clarified butter or pure ghee. Add the fried onions.\r
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8. Close the lid.\r
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9. Cook on medium flame for about 2 minutes.\r
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10. Simmer for about 5 minutes, keep changing the position of the saucepan.\r
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11. When the rice get tender, switch off the flame.\r
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Prawns Biryani is ready. Serve with Dahi ka Raitha.

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