Restaurant style biryani is the best recipe I have on this blog. As far as I know I have added every little aspect of cooking this biryani to perfect and my folks love it. Aj loves fish biryani and my prawns biryani is his favorite. Though my list may be long it's very easy to prepare. For me it take half an hour to cook this, than writing the whole thing down.
Next one thing we love about this is that it's a seafood and anything in that category is so much excitement at home .
Next one thing we love about this is that it's a seafood and anything in that category is so much excitement at home .
My food is spicy and if you guy sticll feel it's not enough add more green chillies to this recipe . Another aspect of this dish is a few things like adding onion paste and vegetable stock ..I think many of you guys also add this .
Maggie cubes have a beautiful side kick to the masala.
I remember umma used to prepare fried rice with frozen prawns and I must say those days we never knew what the fresh ones taste like. I always thought it was better. But after settling back here I tasted and got to know what we really missed . We get so good and fresh right for the sea ,that what Malabar is famous for . We get everything so good here. Like seafood and the place where I stay , most of best is exported to gulf countries too. Anyways we get our share first.
Ingredients
For the masala you will need :
For the masala you will need :
1 kilo onions sliced finely
3 large tomatoes sliced finely
1 tablespoon Ginger garlic paste
2 tablespoon green chilli paste
1 cube fish / vegetable stock cube ( Maggie )
1 teaspoon turmeric powder
1 teaspoon fish masala powder
1 teaspoon corriander powder
1 teaspoon pepper powder
1/2 teaspoon Garam Masala powder
Salt to taste
1/2 cup corriander leaves chopped
1/2 cup mint leaves chopped
3 sprig cup Curry leaves
2 tablespoon coconut oil
1 teaspoon fried onion paste
3 large tomatoes sliced finely
1 tablespoon Ginger garlic paste
2 tablespoon green chilli paste
1 cube fish / vegetable stock cube ( Maggie )
1 teaspoon turmeric powder
1 teaspoon fish masala powder
1 teaspoon corriander powder
1 teaspoon pepper powder
1/2 teaspoon Garam Masala powder
Salt to taste
1/2 cup corriander leaves chopped
1/2 cup mint leaves chopped
3 sprig cup Curry leaves
2 tablespoon coconut oil
1 teaspoon fried onion paste
For the prawn marination
1 kilo prawns deveined and cut ,cleaned well.
1/2 teaspoon turmeric powder.
1/2 teaspoon fish masala powder ( any brand will do )
1 and 1/2 teaspoon Red chilli powder.
Salt to taste
2 tablespoon coconut oil+ 1 teaspoon ghee
1 kilo prawns deveined and cut ,cleaned well.
1/2 teaspoon turmeric powder.
1/2 teaspoon fish masala powder ( any brand will do )
1 and 1/2 teaspoon Red chilli powder.
Salt to taste
2 tablespoon coconut oil+ 1 teaspoon ghee
For the rice
1 kilo rice / 4 cups ghee / jeeragashalal rice ( any brand of your choice )
1/2 onion sliced
2 green chillies split
Garam masala whole ( 1 cinnamon stick , 2 cardamom , 2 cloves , 1 bay leaf )
2 teaspoon of salt
8 cups boiling water
1 tablespoon ghee+ 2 tablespoon coconut oil
1 kilo rice / 4 cups ghee / jeeragashalal rice ( any brand of your choice )
1/2 onion sliced
2 green chillies split
Garam masala whole ( 1 cinnamon stick , 2 cardamom , 2 cloves , 1 bay leaf )
2 teaspoon of salt
8 cups boiling water
1 tablespoon ghee+ 2 tablespoon coconut oil
For the garnishes
Ghee roasted cashews and raisins.
Garam masala
Ghee
1/2 cup Fried golden onions( I used this to grind half and add to the masala. )
Ghee roasted cashews and raisins.
Garam masala
Ghee
1/2 cup Fried golden onions( I used this to grind half and add to the masala. )
Method
prepare the masala
Marinate the prawns for at least half an hour
Fry in coconut oil till semi cooked
Set aside
Take a pressure cooker , heat the coconut oil .
Next add the onions . Cook till soften.
Add the ginger garlic paste . Cook till raw smell disappear. Add the green chilli paste and tomatoes .
Slow cook on low flame for 5 minutes .
Next add in all the spice powders ingredients mentioned above with salt .
Add few corriander,mint and curry leaves
Add 1/4 cup water .
Cover and cook in pressure for four whistles.
After it's done open the lid and boil .
Let it become a smooth texture .
Add onion paste and this will thicken the masala.
Add the fried prawns and cook for five minutes and off the flame .
Fry in coconut oil till semi cooked
Set aside
Take a pressure cooker , heat the coconut oil .
Next add the onions . Cook till soften.
Add the ginger garlic paste . Cook till raw smell disappear. Add the green chilli paste and tomatoes .
Slow cook on low flame for 5 minutes .
Next add in all the spice powders ingredients mentioned above with salt .
Add few corriander,mint and curry leaves
Add 1/4 cup water .
Cover and cook in pressure for four whistles.
After it's done open the lid and boil .
Let it become a smooth texture .
Add onion paste and this will thicken the masala.
Add the fried prawns and cook for five minutes and off the flame .
Prepare the rice ,
Take heavy bottom non stick cookware, heat the ghee and coconut oil.
Add the whole Garam masala and the onions .
Saute for 1 minute
Add the soaked and draIned rice .
Saute in high flame for one minute.
Add 8 glasses of hot boiling water.
Next add a laddle of the Masala broth ,only, to the rice for flavour .
Add salt and green chilli.
Check salt and add more if needed.
Roll Boil the water.
After the water evaporates cover cook on low flame ,rice till 3/4 done .
Take heavy bottom non stick cookware, heat the ghee and coconut oil.
Add the whole Garam masala and the onions .
Saute for 1 minute
Add the soaked and draIned rice .
Saute in high flame for one minute.
Add 8 glasses of hot boiling water.
Next add a laddle of the Masala broth ,only, to the rice for flavour .
Add salt and green chilli.
Check salt and add more if needed.
Roll Boil the water.
After the water evaporates cover cook on low flame ,rice till 3/4 done .
Dum layer the biryani
Now the rice is half done. .
Take out half the rice . Poke holes here and there for the vapour to come through .
Layer the masala , sprinkle Garam Masala,leaves and ghee cashews and raisins.
Drizzle ghee on the sides and centre of the rice .
Add the layer of rice on top this .
Top layer with rest of the leaves and nuts .
Cover and dum cook for 15 minutes on low flame .
You may add a little charcoal on top of the lid.
Now the rice is half done. .
Take out half the rice . Poke holes here and there for the vapour to come through .
Layer the masala , sprinkle Garam Masala,leaves and ghee cashews and raisins.
Drizzle ghee on the sides and centre of the rice .
Add the layer of rice on top this .
Top layer with rest of the leaves and nuts .
Cover and dum cook for 15 minutes on low flame .
You may add a little charcoal on top of the lid.
Serve with chutney,raita and pickle.
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