Biryani originated in Persia or Turkey and brought to South Asia by Muslim travellers and merchants. Biryani is a rice based dish (especially Basmati rice ) made with chicken, mutton, eggs, vegetables and spices in a sealed Handi and cooked in Dum. It was traditionally prepared in earthen pots and was known for its aroma, flavour and spices. This was a very popular dish of Mughals Emperors.
INGREDIENTS
Basmati Rice 1 and 1/2 tea cup
Garam masala 1 tsp
Butter/Ghee 1 tbsp
Salt to taste
Lemon juice 1 tbsp
Saffron few strands
Warm milk 2 tbsp
FOR MARINATION
Prawns deviened and cleaned 200 gms
Kashmiri chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
FOR THE GRAVY
Onion finely diced 1 no.
Tomato finely cut 1 no
Curd 2 tbsp
Oil 2 tbsp
Ghee/butter 2 tbsp
Turmeric powder 1/4 tsp
Cloves 3
Cinnamon 2 inch piece
Cardamon 3
Star anise 1
Shah jeera 1/2 tsp
Bay leaves 2
Salt to taste
FOR WET GRIND
Garlic (indian) 10 cloves
Ginger 1 inch piece
Green chillies 1-3 as per taste
Mint leaves 1 bunch/ 1 tea cup
METHOD
Marinate the prawns with chilli powder, turmeric powder and salt. Keep it aside
Wash the rice put in a colander and keep it aside.
Add few strands of saffron in warm milk and keep it aside.
In a blender blend garlic, ginger, green chillies and mint leaves. Keep it aside.
In a heavy bottomed vessel / deep frying pan add 1 tbsp oil and 1 tbsp ghee/butter and fry the prawns on low heat for 4-5 minutes. Take it out and keep in a plate.
Add 1 tbsp oil and 1 tbsp ghee/butter in the same pan. Add the whole spices (shah jeera, bay leaves , cinnamon, cloves and cardamon) and saute for few seconds. Add the onions and little salt, on low to medium heat stir continuously till it turns golden brown.
Add the wet ground masala ( garlic, ginger, green chillies and mint leaves). Stir well till the raw smell of garlic disappears. Add turmeric powder saute for a second or two.
Add the tomatoes and cook till it becomes soft and leaves water. Add 2 tbsp curd and mix well. Add back the fried prawns and mix well so that the masala incorporates in that. Turn off the heat.
To prepare rice take a big vessel and add 10 cups of water and bring to boil. Add the washed basmati rice and carefully add into the boiling water. when the rice is 3/4 cooked turn off the fire. Strain the rice in a colander. Mix garam masala powder, lemon juice, 1 tbsp of ghee/ butter and salt.
OR
In a big vessel bring 10 cups of water to boil. Add 1 inch cinnamon, 3 cloves, 3 cardamon, 1 maze, 1/2 tsp shah jeera and salt. Add the rice cook it 3/4 th and strain in a colander. Mix lemon juice and 1 tbsp ghee/ butter.
I have followed the former one, the later one is usually followed in all dum biryani preparations.
Heat again the heavy bottomed vessel with the prawn masala gravy and spread the prawn masala gravy and on top of that spread Basmati rice. Add the saffron mixed in the milk on top of that.If you have used a frying pan to fry the prawns shift it into a heavy bottomed vessel and spread the prawn masala and on top of that Basmati rice. Add the saffron mixed in the milk on top of that.
Cover the heavy bottomed vessel with a tight lid. Keep something heavy on top( heavy pan with water) of that so that no steam escapes. Cook on low flame for 15 minutes.
Open after 15 minutes. It is a 2 layer biryani.
Serve hot with onion raitha.
