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14 December 2012,01:18 by
D.Sumithra

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JHINGA BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Mix the prawns with ginger - garlic paste, chilli powder, turmeric powder and lime juice, marinate for about half an hour.
  • Heat the oil and fry the onions till golden brown. Remove half and set aside.
  • Then add the green cardamoms, mace flakes followed by ginger and garlic paste. Saute it for about a minute.
  • Add turmeric powder, yellow chilli powder and coriander powder. Add the chopped tomatoes and fry, stirring now and then till the tomatoes are soft and cooked.
  • Add the well-beaten yogurt and stir continuously till the whole mixture starts to boil Cook for about 2 minutes more on medium flame till the oil starts to surface.
  • Add the marinated prawns, mix gently and simmer on medium flame for about 5 minutes. When done, make sure to have about 1 cup gravy.
  • Boil 2 liters of water with the bay leaves, cloves, cinnamon and salt. Once the water starts boiling, add rice and cook for about 6 minutes or until half done. Drain the water.
  • Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it followed by the cooked prawns over it.
  • Sprinkle half of the mace powder, green cardamoms, and saffron milk over the prawn.
  • Sprinkle half of the reserved fried onions and cover with the balance rice. Sprinkle the remaining mace, cardamom powder, and saffron milk.
  • Dot the rice with thick fresh cream and sprinkle the balance fried onions and mint leaves.
  • Cover with a tight fitting lid and cook on high flame for about 2 minutes and then simmer to low flame for about 15 minutes or until the rice is done and serve steaming hot.

INGREDIENTS

  • 750 grams long grain rice, rinsed, soaked and drained    
  • 1 kg medium sized prawns, cleaned and deveined
  • 250 grams onions, finely sliced    
  • 2 tablespoon ginger paste    
  • 2 tablespoon garlic paste    
  • ½ teaspoon turmeric powder    
  • 2 teaspoon yellow chilli powder
  • 1 tablespoon coriander powder
  • 150 ml Cooking oil
  • 150 grams tomatoes, chopped    
  • 175 grams yogurt, well beaten
  • 2 bay leaves    
  • 4 cloves    
  • 1 inch cinnamon stick
  • ½ teaspoon mace powder    
  • ½ teaspoon green cardamom powder
  • 6 green cardamoms    
  • 4 mace flakes    
  • ½ teaspoon saffron, lightly roasted and soaked in 50 ml warm milk
  • 50 grams thick cream
  • A few mint leaves
  • Salt, to taste
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Juice of 1 lime

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