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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Dunn b put off by the word biryani . It's so easy . Wanted to make smething simple for sunday dinner . Got dis idea ven I saw the fresh prawns at the market ! Ingredients:
1 1/2 c himalayan basmati rice , soak in water and drained |
3 1/2 c water plus fish stock ( optional ) and 2 tbsps low fat evaporated milk |
16 medium prawn , shelled and washed |
1/2 tsp chilli pwd |
pinch of salt and tumeric pwd |
1 tsp fenugreek seed and cumin seed , powdered |
1 onion , sliced |
some cashew nuts and raisins |
1 tomato , sliced |
bunch of mint leaves and corriander leaves |
1 tbsp lemon juice and ghee . |
ing. a |
1 bay leaf |
1 inch cinnamon |
1 star anise |
1 clove |
1 cardomom |
1 fresh red chilli , slit |
ing. b |
1/2 tsp chilli pwd |
1/2 tsp corriander pwd |
1/2 tsp meat masala pwd |
Directions:
1. Rub the tumeric pwd , chilli pwd and salt to the prawns . Set aside .
2. Fry the onion . Set aside .
3. Fry the tomatoes , all the leaves . Set aside .
4. Fry the prawns . Set aside .
5. Fry the Ing. A
6. Add the rice and Fry for 2 mins .
7. Add the Ing. B
8. Add the water and salt .
9. When it starts to boil , cover .
10. 5 mins later , add the onions , tomatoes and prawns .
11. Mix and add the lemon juice and ghee .
12. Cover . Cook until all the water is obsorbed .
13. Serve hot on it's own .
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