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

Prawns Biryani from Maimoona Yasmeen’s Recipes

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Ingredients: For 4 to 5 servings

For marination of prawns:

Prawns: 500 grams
Salt: 1 teaspoon + ½ teaspoon
Turmeric powder: 1 teaspoon
Ginger garlic paste: 1 teaspoon
Red chilli powder: ½ teaspoon
Spices (garam masala powder): ½ teaspoon
Procedure:

1. Slit the back of each prawn and remove the vein.

2. Add 1 teaspoon salt, 1 teaspoon turmeric powder. Mix well and leave this for about half an hour.

3. After half an hour, wash the prawns thoroughly, drain the excess water.

4. Add ginger garlic paste, red chilli powder and spices or garam masala powder. Keep this aside for about half an hour.
Meanwhile to a frying pan, add oil for frying.

When the oil is hot, add 4 onions sliced.

Fry till golden brown. Keep these fried onions aside.

Soak 750 grams basmati rice for about half an hour.
For prawns gravy or Aqni:
Ingredients:

Marinated prawns
Cooking oil: 4 tablespoons
Ginger garlic paste: 1 ½ tablespoon
Turmeric powder: 1 teaspoon
Salt: 2 teaspoons
Red chilli powder: 2 teaspoons
Spices or garam masala powder: ½ teaspoon
Whole green chillies: 6
Curd: 2 ½ tea cup
Mint leaves: a handful
Chopped coriander: a handful

Procedure:

1. In a separate pan, add oil and ginger garlic paste.

2. Stir for 15 seconds, add turmeric powder.
3. Add the marinated prawns, salt, red chilli powder, spices or garam masala powder and crushed whole green chillies. Stir fry for 5 minutes.

4. Add whipped curd, mint leaves and chopped coriander. Mix well. Close the lid.
5. Cook on medium flame for about 2 minutes and simmer till the prawns get tender and the gravy dries up.

6. When the prawns get tender and the water dries up, switch off the flame.

7. Add 3/4th of the fried onions.

8. Leave the remaining fried onions for garnishing.
For cooking the rice:

Soaked Basmati Rice: 750 grams
Salt: 3 ½ teaspoons
Cumin seed (sabith zeera): 1 teapoon
Black cloves (lavang): 2
Slit cardamoms (elaichi): 2
Star anise: 3
Cinnamon (small sticks): 2
Bay leaves: 2
Chopped coriander: a handful
Mint leaves: a handful

Procedure:

1. To an another pan, add 2 ½ litres of water.

2. Add cumin seeds or zeera, black cloves, slit cardamoms, star anise, cinnamon sticks, bay leaves salt, chopped coriander and mint leaves.

3.When the water comes to boil, add soaked and drained rice. Stir at times.

4. Semi-cook the rice and drain the water.
Final preparation:

Ingredients:

Semi-cooked rice
Prawns gravy
Mint leaves: a handful
Chopped coriander: a handful
Saffron strands: few
Milk: ½ cup
Clarified butter or pure ghee: 1 tablespoon
1/4th of the fried onions

Procedure:

1. Remove half of the drained rice from the pan.

2. Layer the prawns gravy over the rice in the pan.

3. Layer the rice which we had kept aside.

4. Add mint leaves, chopped coriander.

5. Soak few strands of saffron in half a cup of milk.

6. Spread this milk over the rice layer.

7. Add clarified butter or pure ghee. Add the fried onions.

8. Close the lid.

9. Cook on medium flame for about 2 minutes.

10. Simmer for about 5 minutes, keep changing the position of the saucepan.

11. When the rice get tender, switch off the flame.
Prawns Biryani is ready. Serve with Dahi ka Raitha.

Видео Prawns Biryani Recipe Video – How to Make Hyderabadi Jhingon Ki Biryani with Pakki Aqni at Home канала Hyderabad Wala Recipes