Prawn Briyani/ Jhinga Briyani

Prawn Briyani/ Jhinga Briyani

Another weekend again!!! Oh I'm so bored of preparing the same routine food for the weekends. Our restaurant sphere has be shelved for the time being as the climates has become impossible to make any plans. The kids are making it even worse by not wear the proper clothing too.I was search for some recipes in the net and there's being numerous post on prawns recipes. A huge varieties stating from grilling to stir-fries.Maybe I should prepare something with prawns for the weekend. I haven't taste prawn briyani for about 7 years. I used to enjoy them with my friends back in Singapore. My hubby only like briyani made with chicken only but today I'm going to make with prawns and guess what my hubby really enjoy. His plate was empty in seconds and went for second helping.. Well we never know till it's give a try:DD

Ingredients
Serving Size:6

For Wet Grinding:
1/2 bunch coriander leaves
1/2 bunch mint leaves
2 green chillies

Blend all the ingredients into a paste and set aside.

For Dry Grinding:
3tbsp coriander seeds
1tbsp cumin seeds
1tbsp fennel seeds
1tbsp poppy seeds
1 small cinnamon stick
5 cloves
5 green cardamom pods
1tsp peppercorns
2 dry chillies

Heat a heavy bottomed wok and roast all the ingredients till they starts to become slightly darker and give off a faint aroma. Peel the cardamom skin and remove the seeds.Discard the peel. Add all the ingredients and grind to a fine powder.

For the Rice:
1 cup chopped shallot
5 black cardamon pods
1 nutmeg
1 small cinnamon stick
5 green cardamon pods
5 cloves
1 bay leaves
1tsp nutmeg peel
1tsp mustard seeds
1tsp cumin seeds
3tbsp ghee
2 cup rice
1tsp salt

Heat the ghee in work and saute all the ingredients for about 5 minutes and transfer the mixture to rice cooker. Once the rice is done divide them into 3 portion. Add few drops of red food color to one portion-mix well -set aside. Mix the other portion with yellow food color-mix and set aside.

For the Prawns:
1 lb prawns peeled devin
juice of 1 lime
1tbsp dry grind powder mention above
1/4tsp numeric powder
1/4 cup curd
2tbsp ginger garlic paste
salt to taste

Rub in all the ingredient to the prawn and set aside for 2 hours.

3 large onions chopped
2 tomatoes chopped
saffron soaked with 3tbsp warm milk

Preparation Methods:
Heat a heavy bottomed work. Add 2tbsp ghee. Once heated add the half the chopped onion and fry til brown. Remove and drain-set aside. Add another 1tbsp ghee and saute the remaining onions and tomatoes followed by the wet grinding paste. Fry for 5 minutes-then add the powder.Finally add the prawns and cook till they turn pink. Adjust the leave of salt and spice- add if necessary.Pre heat the oven to 350°F. Take a oven proof dish and greased with melted ghee.Layer them with rice:prawn mixture:fried onions:rice as follows. End with rice layer and sprinkle remaining fried onions and pour the soaked saffron mixture.Cover the dish tightly and bake for 30 min. Serve with raita of your choice.