Prawn Malai Biryani

Like any other family, prawn is also out family favourite. Kids love biryani. So, I cook different types of biryani quite often. Every time I prepare biryani I have to cook for next day serving. Because it is expected from everybody that the next day lunch or dinner will be ven more better. This prawn biryani tastes awesome and takes lesser time to cook compared to chicken or mutton biryani. Try this in any weekend lunch or dinner or even for brunch. I’m sure your family or friends will love it too.

Ingredients for cooking Prawn:

  • Tiger Prawn – 600 gms (Around 12 nos of prawn)
  • Yogurt – 50 gms
  • Onion Paste – 3 Tbsp
  • Garlic Paste – 1 ½ tsp
  • Ginger Paste – 2 tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Grated Coconut – ½ cup
  • Coconut Milk – 1 cup
  • Green Chilli – 4-5 nos
  • Bay Leaf – 2 nos
  • Green Cardamom – 3-4 nos
  • Clove – 3-4 nos
  • Cinnamon Stick – 1”
  • Oil – 2 Tbsp
  • Ghee – 1 Tbsp

For making the rice:

  • Basmati Rice – 700 gms
  • Bay leaf – 2 nos
  • Clove – 2 nos
  • Green Cardamom – 2 nos
  • Cinnamon – 2” stick

Other Ingredients:

  • Kesari Colour – 2-3 drops
  • Onion – 1 ½ cup (Finely sliced)
  • Oil – 4 Tbsp
  • Ghee – 2 Tbsp
  • Milk – ½ cup
  • Kesar – ½ tsp
  • Keora Water – 2 tsp
  • Salt – to taste
  • Green Chilli – 5-6 nos

Steps:

  1. Wash and clean the prawns. Carefully devain them. Marinate with salt, ½ tsp turmeric powder and 2 tsp of lime juice. Keep aside for 15-20 minutes.
  2. Soak the kesar in luke warm milk. Keep aside.
  3. Soak the rice in water for 30 minutes. Boil water in a large pan 3 times than rice.
  4. In a small masleen cloth put all the whole masalas (under making rice) and make a ‘bouquet garnet’. Throw it in the boiling water. Put in the rice and stir lightly.
  5. When the rice become half done then strain the water and spread the rice on a large plate to cool down. Remove the ‘bouquet garni’. Store some boiling rice water to use later.
  6. Heat oil and ghee in a kadai/pan. Fry the chopped onion till crisp and brown. Keep them aside.
  7. Add more oil and ghee if required. Throw in the whole garam masala mention under for cooking prawn.
  8. Now add onion paste, ginger paste and garlic paste. Add whisked yogurt. Cook till oil separates.
  9. Wash the marinated prawns and add in the kadai.
  10. Add cumin powder, red chilli powder and turmeric powder. Add salt. Mix with light hand. Cover and cook for 2 minutes on low heat.
  11. After 2 minutes remove the lid and turn the prawns.
  12. Add grated coconut, coconut milk, gree chilli and garam masala. Mix and cook till the liquid reduces to half and prawns become soft. Remove from heat.
  13. Now take a heavy bottomed pot, which has a tight lid. In the bottom sprinkle some ghee or oil. Put 1/3 rd of the half-cooked rice. Spread a layer of cooked prawn on the rice. Sprinkle a little garam masala, fried onion, kesar milk and few spoons of oil+ghee.
  14. Cover the layer with 1/3 rd rice. Sprinkle a little garam masala, fried onion, kesar milk and few spoons of oil+ghee.
  15. Again put rest of the prawn. Cover the layer with rest of the rice.
  16. Sprinkle rest of the fried onions, green chilli, soaked kesar milk and keora water on the top layer evenly.
  17. Finally pour in some more ghee and boiled rice water on the sides of the pot. It will prevent the rice from sticking and burning at the bottom.
  18. Cover and seal the edges with wheat flour dough. When the dough becomes dry Prwan Malai Biryani is ready.
  19. Put a thick tawa on your cooking burner then place the Biriyani Handi/Pot on it. The slow cooking process will prevent the biryani from burning at the bottom.
  20. If you are using pressure cooker then cook it for 6-7 minutes on medium heat and 5 minutes on low heat. Don’t let the pressure release.
  21. Serve hot with Onion-Cucumber-Tomato Raita!!!

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