PRAWN BIRYANI
RECIPE
Elements FOR PRAWN BIRYANI
Basmati Rice :
Basmati rice is a long, slim grained sweet-smelling rice that has generally been filled in India, Nepal, and Pakistan. White basmati rice contains a larger number of calories and starches than customary white rice. It likewise contains somewhat more protein, however the thing that matters is inconsequential. Moreover, the two kinds of grains are exceptionally handled and, because of their low fiber content, may cause glucose spikes.
Prawns :
They have a somewhat crunchy, substantial flavor with a smidgen of pleasantness that makes them famous in Chinese cooking, particularly when filled in as spread prawns at wedding dinners or blended in with sautéed vegetables like asparagus, sugar snaps, and broccoli. Freshwater is simply used to cultivate tiger prawns.
Turmeric Powder :
The turmeric root is very severe, however has a nearly citrusy taste, contrasted with the powder. Turmeric likewise has something of a sweet taste, and it is very natural. At the point when you utilize the powder, you're probably not going to see the surface except if you utilize a significant sum, yet it is to some degree coarse.
Ghee :
Ghee will in general be one of those poetic overstatement prompting food varieties, as macarons and gelato, that individuals depict emphatically as being wonderful or the best thing of all time. In reality, ghee poses a flavor like a cleaner, more extravagant, more wanton form of margarine itself.
Fixings
Basmati Rice - 1 cup
Oil - 2 tblspn
Ghee - 2 tblspn
Onion - 2 huge cut meagerly
Tomato - 1 huge cut
Green Stew - 2 cut
Ginger Garlic Glue - 1 tblspn
Stew Powder - 2 tsp
Coriander Powder/Malli Podi - 1.5 tblspn
Garam Masala Powder - 2 tsp
Curd/Yogurt - 3 tblspn
Salt to taste
Coriander leaves - ¼ cup finely hacked
Mint Leaves - ¼ cup finely hacked
Saffron a squeeze
Warm Milk - 4 tblspn
For Marinating Prawns:
Prawns - 20 medium size
Bean stew Powder - 1 tsp
Turmeric Powder/Manjal Podi - ½ tsp
Salt to taste
Ginger Garlic Glue - 1 tsp
Guidelines:
Wash and douse basmati rice for 30 mins. Channel and put away.
Begin by cooking rice, heat bunches of water to the point of boiling, add salt to it and when it arrived at a moving bubble, include rice and cook for 7 to 8 mins till the rice is 95% cooked. Channel and put away.
Blend the prawns in with the marination and put away.
Heat ghee and oil in a pot in which you will make biryani.
Include the prawns and cook on high intensity for 2 mins. Eliminate it and put away.
In a similar oil include onions, chillies and saute till brilliant.
Presently eliminate half of the seared onions to a plate and put away.
In the excess seared onions, include ginger garlic glue and saute for a min.
Include flavor powders and blend well.
Include tomatoes and cook till soft.
Include curd, salt, a big part of the coriander and mint leaves. Blend well. Cook till crude smell leaves away.
Include the prawns and throw well in the masala.
Absorb saffron warm milk and put away.
Presently layer the cooked rice, seared onions, coriander and mint leave and the saffron milk.
Cover with a tight top and placed the pot on extremely low intensity for 10 mins.
Open and cushion delicately. Serve hot.
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