I decided to give my husband a surprise a few days back by cooking one of his favorite dishes. Wanting to make something authentic, something reminiscent of the taste he grew up with I decided to go with – Prawn biryani. I had recently laid my hands on a traditional cutchi memon cook book by Hajira Mohammad and was waiting to try one of the recipes from there. I made a few modifications to the book’s version with inputs from my mother in law, so about 85% of the following recipes is Hajira’s. The result was quite spectacular, husband enjoyed it thoroughly and a new recipe made its way into my bank.
Will keep posting more recipes from the book.
Ingredients
For masala
1 kg Prawns
1 cup Oil
4 large onions
1 1/2 tbsp Ginger paste
1 1/2 tbsp garlic paste
2 tsp red chilli powder
1 1/2 tsp cumin
1 tsp garam masala powder
1/2 tsp turmeric
1 1/2 tbsp salt
3 large tomatoes roasted , skinned and pureed
1 tbsp fresh coconut paste
Grind to paste
5 green chillies
1 cup coriander leaves chopped
2 tbsp water
Rice
1 kg basmati rice
8 mint leaves
4 tbsp sea salt
For layering
Juice of 2 limes
1 tsp saffron strands soaked in milk
Method
· Shell and de-vein the prawns. Marinate the same in 4table spoon lemon juice
· Wash and soak the rice for 30 mins
· Fry the onions in a heavy bottomed pan till golden broown ( the edges should start getting crispy)
· Add ginger and garlic and fry well for about 15 mins . Sprinkle water if required
· Add all the spice powders, spice paste and salt and fry for about 10 mins
· Pour in the tomato puree and cook till raw smell is gone
· Meanwhile prebiol the prawns in 3 cups water for about 3 mins
· Add the prebioled prawns to the gravy and stir in for 3 mins
· Add the coconut and continue stirring till the gravy just about begins leaving oil on the side.
· Boil the rice with sea salt and mint leavestill its about 85-90 % done. Drain the watyer and start assembly
Assembly
· Place a flat skillet (tava) on the stove
· Place a large vessel on top of it and start layering the rice
· Spread half the rice in the vessel
· Add a layer of prawn gravy and then spread the rest of the rice (Sandwiching the prawns between two layers of rice)
· Sprinkle some cilantro, drizzle the rest of the lime juice and the saffron milk.
· Cook on high for 5 mins and for medium for 15 mins
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