Ingredients:-
For the rice:-
5 cups of long grain or basmati rice
5 cups of water
10 cloves
4 pods of green cardamom
1” cinnamon
4 bay leaves
2 large onions finely sliced
Juice of 1 lemon
Salt to taste
1 tbsp ghee
For the marination:-
1 kg prawns, shelled, deveined and washed
2 tbsp chilli powder
1 tsp turmeric powder
1 tbsp coriander seed powder
Juice of 1 lemon
Salt to taste
1 tbsp ghee
Oil for frying
For the gravy:-
5 medium onions sliced
10 spicy green chillies
2” ginger
10 pods of garlic
1 tsp chilli powder
1 tbsp coriander seed powder
½ tsp turmeric powder
¼ cup mint leaves chopped
½ cup coriander leaves chopped
4 tbsp ghee
For Biryani Masala:-
1” cinnamon
8 pods of green cardamom
2 pods of black cardamom
10 cloves
2 tsp caraway seeds
2 tsp fennel seed
2 bay leaves
2 star anise
½ tsp nutmeg
2 mace
For Garnishing:-
1 cup fried onions
Handful of coriander leaves finely chopped
Handful of mint leaves finely chopped
10 strands of saffron
¼ cup warm milk
Method:-
1. Soak the rice for 30 minutes and drain.
2. Heat ghee and add the sliced onions and all the spices to it. Sauté for a few minutes and then add the drained rice and sauté till the rice combines well with the spices.
3. Heat 10 cups of water and add it to the rice. Add salt, lemon juice and cover and cook till the rice is cooked and separate.
4. Remove the excess water.
5. For the prawns combine the ingredients for the marinade and marinate the prawns for 30 minutes in the refrigerator.
6. Make a paste of the ginger, garlic and the green chillies.
7. Heat oil and shallow fry the prawns drain off the excees oil and keep it aside.
8. In the same oil, fry the onions till they turn slightly golden, then add the ginger, garlic and green chilli paste and sauté.
9. Add the chopped coriander and mint leaves and combine well.
10. Add the biryani masala, turmeric powder, chilli powder, salt and sauté till the raw smell goes off.
11. Add the fried prawns and mix well.
12. If the gravy is too dry add some water to it.
13. Cover and cook on a low flame for 5 minutes till the oil separates.
14. Mix the saffron in the warm milk and keep aside.
15. To assemble the biryani put a layer of the prawns, then a layer of rice, sprinkle some biryani masala, mint and coriander leaves and fried onions.
16. Make another layer similarly and then pour the ghee, milk and cover and cook it on a dum on a low flame for 15-20 minutes and serve with a cold salad.
Chemmeen Biryani is ready to eat!
HAPPY COOKING!!!
Host: Smita Deo
Director: Narayan Thakur
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Kishor Rai
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd
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