Ethnic Edibles, Poultry and Meat

Hyderabad Prawn Dum Briyani

Posted by devagi

One dish briyani is a favourite with many. All you need is a heavy bottom pot with a cover. This briyani is so full proof that you don’t have to be a professional chef to cook this.

500 g basmati rice

500 g large or medium prawns, shelled but with tails intact

1/2 teaspoon salt

3 tablespoons coconut cream

1 tablespoon meat curry powder

1 teaspoon turmeric powder

2 tablespoons ghee

2 X 4 cm cinnamon sticks

6 cardamoms

5 cloves

2 bay leaves

3 large onions, peeled and finely sliced

3-4 green chillies, slit lengthwise

3 tablespoons ginger-garlic paste

750 ml water or chicken stock

1 1/2 teaspoons salt

2 teaspoons lemon juice

3 tablespoons finely chopped coriander leaves

3 tablespoons finely chopped mint leaves

2 pandan leaves, tied into a knot

100 ml natural yoghurt

Pinch of saffron soaked in 80 ml hot water for 10 minutes or 2 teaspoons egg yellow colouring
METHOD

  1. Wash and soak rice for about 20 minutes. Drain and keep aside.
  2. Put prawns, salt, coconut cream, curry powder and turmeric powder together in a bowl.  Combine well and leave aside to marinate.
  3. Heat ghee and fry the cinnamon sticks, cardamoms, cloves and bay leaves until aromatic.
  4. Add in the onion slices and green chillies and sauté till onions turn golden brown.
  5. Add in ginger-garlic paste and sauté till raw smell vanishes.
  6. Add in the drained rice and stir to mix well till every grain of rice is coated with ghee.
  7. Add in the rest of the ingredients except the prawns.  Stir to mix well and cook on medium heat until most water is absorbed but rice is still wet.
  8. Stir in the marinated prawns gently – ensure that you don’t burn your hand.
  9. Drizzle in the saffron water or yellow colouring.
  10. Cover surface of rice with non-stick paper.
  11. Put the lid on and leave it to cook until liquid is absorbed by the rice and prawns are cooked – about 8-10 minutes.
  12. Fluff up rice after 10 minutes and serve.

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