Prawns Biryani Recipe | प्रॉन बिरयानी | How to make Biryani | Jhinga Biryani | Cooking Addiction.

Everyone loves biryani. It can be made pretty much with anything, this Biryani is mouthwatering, delicious & Yummy. Prawns cooked in yogurt, spices, onions, and layered with rice, make this dish bursting with flavors and aromatic spices.
Recipe Link: https://youtu.be/rkIA8GMfdNw

Ingredients & Quantity
Prawns (Shelled, Deveined & Washed) – 15 Nos
Basmati or Any long-grained Rice – 1 Cup
Onions (Sliced) – 7 Nos
Tomatoes (Sliced) – 2 Nos
Coriander leaves (Chopped) – 1/4 Cup
Mint leaves (Chopped) – 2 Tbsp.
Cashew Nuts (Whole) – 20 Nos
Bay Leaves – 2 Nos
Star anise – 2 Nos
Cinnamon – 1 Inch stick
Cardamom – 4 Nos
Cloves – 4 Nos
Mace – 1/4 Tsp
Nutmeg Powder – A Pinch
Saffron (Kesar) – 1 Tbsp.

For Masala
Red chili powder – 1 Tbsp.
Turmeric powder – 1/2 Tsp
Coriander Powder – 1 Tsp
Black pepper Powder – 1/4 Tsp
Garam Masala Powder – 2 Tsp
Salt – 1 Tsp
Lemon juice – 1 Tbsp.
Ginger – Garlic Paste – 1 Tbsp.
Vegetable oil – 1 Tbsp.
Yogurt – 1/2 Cup

Method,
1) First Clean the prawns by removing the shell, deveining, washing & draining them.
2) Add the cleaned prawns in a bowl, add all the above mentioned ingredients and mix well, set aside for 30 mins.
3)Heat oil in a vessel, Add the whole spices (Cloves, Black peppercorns, Cinnamon stick, Cardamom, Mace, Nutmeg) give a quick stir.
4) Add in the sliced onions and sauté till the onions are golden brown in color.
5)Now add the sliced tomatoes and sauté it till mushy. next add the marinated prawns, Chopped Coriander leaves & Chopped Mint Leaves. mix well and cook it for 3 mins by covering the lid.
6) Take the rice in a bowl and add enough water to cover the rice, set aside for 20 mins.
7) Now open the lid and check the gravy for salt, add salt as per your taste (I added 1/2 tsp) cook for 2 mins and take it off the heat,
8) Add water in a separate vessel, let it come to a bowl. simultaneously wash and drain the soaked rice.
9) Once the water starts boiling Add Bay leaves, star anise, salt, oil and washed rice, stir it and cook till rice is almost done (Make sure rice is firm & doesn’t break), Once the rice is cooked drain it in running water and set aside.
10) Heat oil in pan, add whole cashew nuts and fry till light golden in color, remove it in a plate and keep aside. In the same pan add remaining sliced onions and fry till golden brown in color (You can also deep fry the onion to make it more crispy).
11) In a small bowl add hot water or milk, add Saffron in it let it infuse (you can also use food colors to get more vibrant colors. for more flavor you can add little kewda essence as well).
12) For Layering first add the cooked rice in a separate deep utensil, followed by Saffron infused water, Prawns mixture, Fried Cashew nuts, Fried Onions, Repeat this process till entire mixture is used up. Finally top it up with some fresh mint leaves.
13) Cover the lid and place it on low heat for 2 mins (You can use a griddle/Tawa underneath the vessel to prevent rice from sticking the bottom)
14) Remove the vessel from heat and mix the rice, you can have it with raita or mirchi ka salan.

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