This was unplanned. I have basmathi rice from Eid Mubarak and some fresh prawn in my fridge..and just don't know what to cook for lunch..and happened to browse the net and found this recipe from Rakshakitchen....looks so tempting so I gave myself a BIG GO and tried. Raksha was saying the aroma of the rice while cooking was terrific.. it intrigued me try. True enough it was heavenly tasty with great aroma. I made some dhal curry with chicken chunk, green banana and green mango, fried some pappadom and my goodness was a perfect weekend lunch.
You can also make some mint sambal and chutney it will really spice up your day. Serious it was fantastic.
Recipe Adapted from :- http://rakshaskitchen.blogspot.com/2011/11/prawns-biryani.html
20-25 shelled prawns
2 big onions
1/2 inch cinnamon stick
1/4 tsp cumin seeds(Jeera)
1 tsp turmeric powder
1/2 inch ginger
2-3 green chillies
1 1/2 cup Basmati rice
10 cashew nuts
1 tsp cardamon powder
Pinch of orange food color
2 bay leaves
4 red chillies
10 garlic flakes
1/4 cup finely chopped coriander leaves
1 tsp cinnamon powder
1/2 tsp pepper powder
Salt to taste
Marinate the prawns by applying 1 tsp chilly powder, 1 tsp turmeric powder and 1/2 tsp salt.
Wash the rice and keep aside for at least 30 Min's. After 30 Min's, boil the rice by adding bay leaves and 2 peppercorns. Add 1/2 tsp salt to the rice. Let it be par boiled or semi-boiled. Drain the water and spread the rice on a flat strainer and let it cool and dry under the fan. Add 1 tsp cinnamon powder and 1/2 tsp pepper powder to this.
In a kadai/wok, add 2 tablespoon oil and fry peppercorns, green chillies cut length wise and coriander leaves.
Add onion and fry till onion becomes pinkish. Add the tomatoes and cook till it turns mushy.
Grind ginger,garlic and the other masalas to a fine paste. Add this to the onion/tomato mixture in the kadai and mix properly.
Grind the cashew nuts to a thin paste by adding 2 tablespoon water.
Add this cashew nut paste and the marinated prawns to the kadai and cook for 10 Min's.
Add salt to taste.
To the rice apply little bit of orange food color. Do not apply colour to the whole rice. Just to 1/4 of the par-boiled rice. Mix the orange rice with the white rice.
In a deep bottom pan, apply little oil at the bottom. Now spread one layer of rice. On this spread one layer of the gravy. On this spread another layer of rice, then gravy and continue to do so alternately till the gravy is over. Do not switch on the gas.
In the same kadai, deep fry half onion cut length wise till it becomes brown and crisp. In the same oil fry some dry grapes and cashew nuts.
Spread this on top of the rice.
Now make 4 holes in the rice and put in 1 tsp butter in each hole. Cover with a lid.
Switch on the gas and let it be on low flame. Switch it off after 5 Min's.
Briyani yang tiada perancangan..memang buntu nak masak apa...kebetulan ada beras basmathi lebihan dari raya baru ini dan udang segar dalam fridge saya buat briyani ini. Saya memang belum pernah buat briyani udang..terasa teringin pula....so cari resipi di net jumpa briyani udang ini d dapur Raksha jadi saya cuba..bukan apa saje nak kelainan sedikit..selalu buat briyani Melayu Johor, Briyani Arab..kali ini saya cuba briyani India...ternyata harum dan sedap. Saya gandingkan dengan dalca sayuran...yang saya masukkan sedikit pisang muda, mangga muda dan sedikit ketulan ayam...perghhhhh memang mantap..dan kalau hendakkan yang lebih mantap buat sedikit sambal pudina, pappadom dan acar..tak kiralah acar apa pun...paling best kalau dapat acar buat kalau tak ada kerabu timun pun cukup bagus.