This Prawn Biryani bursts with a harmonious medley of zesty, tangy, and subtly spicy notes, making it a delectable centerpiece for the festive celebration.
4 tablespoons ginger-garlic paste
2 tablespoons Fish curry powder
100 ml yoghurt
1 tablespoons lemon juice
2 tablespoons finely chopped coriander leaves
2 tablespoons finely chopped mint leaves
1 teaspoon salt
750 g large prawns, shelled with tails intact
3 tablespoons ghee or olive oil
2 X 3 cm cinnamon sticks
2 bay leaves
200 g tomatoes, seeded and finely chopped
4 tablespoons chopped mint leaves
4 tablespoons chopped coriander leaves
4 thin slices ginger
2 green chillies, slit lengthwise
4 garlic cloves, pounded coarsely
100 ml plain natural yoghurt, beaten until smooth
1 ½ teaspoons salt
500 g 𝐓𝐀𝐉 Basmati rice, washed and drained
800 ml fish or chicken stock or water
1 teaspoon briyani powder
1 teaspoon egg yellow colouring or pinch of saffron soaked in 2 tablespoons hot water
- Place the first SEVEN ingredients in a mixing bowl. Combine well.
- Put in the prawns and coat with this marinade. Leave aside for 20 minutes.
- Heat oil in a pot and fry the whole spices until aromatic.
- Add in the tomatoes, mint leaves and coriander leaves and sauté till the tomatoes turn pulpy.
- Add in the rest of the ingredients into the rice cooker pot, stir to mix well and turn on rice cooker.
- When rice is half cooked, push the marinated prawns into the rice, cover with banana leaf or non-stick paper and carry on cooking for 10 minutes on low flame.
- Remove from heat and keep aside for 15 minutes before removing and discarding the whole spices and fluff up the rice.
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