For Fried Onions
2 Onion very thinly Sliced
2tbsp.Ghee
For Rice
1 Spn. Ghee
1/2 Lemon Juice
2 Bay Leaves (Tej Patta)
1 Cinnamon Stick
4 Cloves
3 Cardamom (Pods /Seeds)
1 Star Anise
2 Cups Basmati Rice
4 Cups Water
1 Spn. Rose Water
Pinch Of Saffron Strands
For Masala
2-3 Spn.Ghee
1-1/2 Cups Prawns, Cleaned and Deveined
1 Finely Chopped Tomato
2 Onions, Finely Sliced
1 Tbsp. Red Chilly Powder
2 Tbsp. Coriander Powder
2Tbsp.Jeera Powder
2Tbsp.Garam Masala Powder
1Tbsp.Ginger Garlic Paste
1/4 Tbsp. Turmeric Powder (Haldi)
1/2 Lemon
1/2 Cup Yogurt (Curd)
½ Cup Coriander Leaves, Chopped
1/2 Cup Mint Leaves (Pudina), Chopped
Salt, To Taste
Wash the rice and soak it in water for about 30 minutes.
In a bowl, add cleaned and deveined prawns, turmeric powder, 1/2 teaspoon of salt, and 2 tbsp. Curd. Combine everything well with the prawns and set aside for about an hour.
How to Fry Onions for Biryani?
Add Oil/Ghee in a wok and heat it up. Add the sliced onion stir for a while. Simmer the flame to medium and fry it till it turns golden brown. When the onions are fried well and attain the golden brown color strain them out. Spread them loosely in a plate. Place them uncovered for 5 minutes so that they become dry and get the crispy texture to the fried onions. They are ready to be used. Store them in an air tight container. You can use this for few days.
For rice:
In a pan, heat some water, add salt, one spoon ghee, Lemon juice, rose water. As soon as it comes to a boil, add the rice Cook it 80% once it is cooked strain it and keep aside.
For Masala:
In another pan add 3 tbspoon ghee, once the ghee is hot add 1 Cinnamon Stick,4 Cloves,3 Cardamom ,1 Star Anise, then finely chopped onion, Once the onions are well cooked and on the verge of changing color, add the tomato let it cook . Now add Ginger Garlic Paste Coriander Powder, Cumin Powder, Red Chilly Powder, Garam masala powder, Turmeric Powder. Add little water so that it do not burn Give it a quick stir. Once the masala is nicely cooked next add the marinated Prawns and add some salt as required (optional – You can add pinch of Sugar). Now add curd and cook till the curd gets fully incorporated in the gravy. Now you can add finely chopped Coriander Leaves &Mint Leaves and give it stir. Then Turn off the flame.
Layering the Biriyani:
Use a deep heavy bottom pan with a lid. First spread some ghee at the bottom of the pan followed by a layer of Gravy. Second layer of rice, now sprinkle a generous handful of chopped coriander and fried onions. Repeat the layers with rice being the top most layer. Sprinkle the leftover onions (Gently warm the milk, rosewater and saffron in a small saucepan and set aside.) Pour the milk and saffron on the top using a spoon, evenly covering the whole area. Once all layers are set, take melted ghee and with a spoon pour it around the rim of the vessel and a little on the rice. Seal with a foil or tight lid and cook on low flame for 10 min off the flame and allow the Biriyani to rest for another 5 min.
Serve it hot with raita.
(Note: If you don’t want your biriyani to be burnt (You can add thin sliced potatoes to the bottom of your pan then you can start layering your biriyani)
✍🏻: Thripthi Bhandary
