Not at my Umma's level but I too cook prawns biriyani,as now it is the favorite of my hubby and children.Going with the recipe:
For marinating and frying
Prawns(clean,de-vein and washed) 850grms
Chilly powder 1 tsp
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Chilly paste 1/4 tsp
Salt 3/4 tsp
Oil for shallow frying
-Marinate the prawns adding chilly powder,salt,ginger,garlic & chilly paste.Keep aside for 10 -15 minutes
-Now shallow fry the prawns,drain oil and keep aside
For the Masala
Onion 6 medium(thinly sliced)
Tomato 3 (big,thinly sliced)
Ginger paste 11/2 tbsp
Garlic paste 11/2 tbsp
Green chilli 13 no.(pasted)
Turmeric powder 1/2 tsp
Garam masala(home made) 1/2 tsp
Cinnamon 2 small piece
Coriander leaves 1/4 cup (chopped)
Mint leaves a few
Lime Juice 11/2 tsp
Oil 2 tbsp
Salt accord.to taste
Method of Cooking
-In a non stick pan or thick bottom vessel,heat oil ,add cinnamon,cloves and cardamom,after a minute add the onions and a little salt (adding salt helps cook onions fast)
-Add ginger,garlic and green chilly paste
-When the onion turns translucent add the sliced tomatoes and turmeric powder
-When the tomatoes are done add the fried prawns,garam masala and lime juice.
-Check salt, add if required,add the coriander and mint leaves.
-Mix all well and off the flame.
For the Rice
Basmati rice 3 cups
Water 5 cups
Onion 1(thinly sliced)
cinnamon 1'' piece
Bay leaf 1
Onion 1 (thinly sliced)
Ghee 3 tsp
Raisins 1 tbsp(optional)
Cashew nuts 2 '' ''
Lime juice 1 tblsp
Salt 1&1/2 tsp
-Wash and soak the rice(water 2'' above rice level)for 15 to 20 minutes ,then drain the water and keep aside.
-Heat a pan and add oil
-When the oil is hot fry the onions and transfer on to a paper tissue.In the same oil fry cashew nuts(golden brown) and raisins (when puff)transfer these also on to the kitchen tissue.(These are used at the time of layering and garnishing)**
-Again to the remaining oil add ghee,then add cinnamon,cardamom and the bay leaf.
-Add the given amount of water.
-When water starts boiling add the rice & salt.
-Add lime juice & check the salt.
-Cover and cook till water is fully absorbed and the rice is done,flip the rice once in between(takes around 12 to 15 mins to cook)
Layering and garnishing
Fried onions,cashew nuts and raisins**
Chopped Coriander leaves 1/4 cup
Mint leaves(along with stem) 5-6
Garam masala(home made) 1/2 tsp
Lime juice 1 tsp
The cooked masala and rice
-In a heavy bottom pan ,spread a little rice at the bottom.On top sprinkle lime juice, little fried onion-cashew-raisins,little coriander leaves,pinch of garam masala
-Spread half of the prawn masala evenly on top of the rice
-Again spread half from the remaining rice
-Top it again with lime juice,fried items,coriander leaves and pinch of garam masala and add the remaining prawn masala evenly.
-Lastly,add the remaining rice evenly and top it with all the remaining items along with the mint leaves.
-Cover it tightly with a lid and keep on medium-low flame for 20-25 minutes.
-After 20-25 minutes,off the flame,when you open the lid you will find steam coming out from the rice and the leaves turned dark.Remove the mint leaves (along with stem)
-Let the rice stay covered for 5 more minutes.
-After 5 minutes ,using a spatula mix the rice and masala and transfer into a serving dish.
-Serve with pickles,green chammanthi and raita.
Sending this to My Healthy Happy Kitchen, Feast of Sacrifice Event