Prawns Dham Biryani

Ingredients for Prawns Preparation:

Prawns	600gms (peeled and deveined)
Ginger Garlic paste	1.5 tbsp
Red chilly powder	1 tbsp
Turmeric	½ tsp
Salt	to taste
Garam Masala paste-I	Coriander seeds 1 tbsp Cloves - 6-8 Cinnamon - inch size pieces 2 no’s Elachi - 3-4 Poppy seeds (khuskhus) 1.5 tbsp
Curds	3 tbsp
Oil	½ cup

Cleaning the prawns:

• Squeeze half lime to the peeled and deveined prawns. Mix well and leave it for 5 minutes. Then rinse under tap water for 3-4 times. Drain the water well.

Preparation:

• Mix ginger garlic paste, red chilly powder, turmeric, salt and ¼th cup of water to prawns.
• Cover and cook on high heat. Continue cooking till all the water gets evaporated.
• Heat ½ cup of oil in a pan and fry the boiled prawns till they turns into semi crispy.
• Now, mix garam masala paste-I and fry them well for another 2-3 mins.
• Finally mix the curds. Cover and cook for 5 mins. It turns into gravy. Off the flame and keep it aside.

Ingredients for Biryani Preparation:

Basmati Rice	1kg (Soak in water for 30mins)
Water	7.5 glasses
Onions	250gms (sliced)
Green chillies	100 gms
Ginger Garlic paste	1.5 tbsp
Whole Garam masala - II (into coarse powder)	Cloves 16 Cardamom 6 Cinnamon inch pcs: 4 no’s Black cumin (shazeera) 1tsp (Grind the above ingredients into coarse powder) Bay leaves : 3-4 no’s
Salt	to taste
Ghee	2 tbsp
Lemon	2 no’s  (squeezed)
Coriander leaves / Cilantro	One bundle (chopped)
Mint	one bundle (chopped)
Fried onions (optional)	½ cup (optional)
Garam masala powder-III	1 tsp( to sprinkle) (2 cloves, ½” cinnamon, Cardamom 1, ¼tsp Black cumin)
Oil	½ cup

Preparation:

1. Wash and soak basmati rice for 30 mins in water (before cooking) and drain the water.
2. Make a fine paste of ginger, garlic and green chillies.
3. Chop cilantro and mint.
4. Prepare 2 types of garam masala as mentioned above.
5. If you are using fried onions for garnishing, Slice 2 large onions and deep fry them in oil till brown in color.
6. Squeeze the lemons and remove the seeds.
7. Water: For one cup of rice 1:1.5 cups of water.

Cooking Process:

• Heat oil in a heavy bottomed large vessel.
• Fry bay leaves and coarse powdered garam masala-II, till aroma comes out.
• Then add onions and fry till color changes to pink.
• Add ginger garlic-green chillies paste and fry till the raw smell vanishes.
• Now add the measured water and salt to taste. Cover with a lid and bring to boil.
• When water is boiling add drained rice and mix gently. Cover with tight lid and cook on high flame. When almost 3/4th rice is cooked. Remove half the quantity of rice into a plate and keep aside. Level the rice like a layer.
• On top of the rice pour the prawns along with gravy and level it. On top of that sprinkle lemon juice, cilantro, mint, garam masala powder-III and fried onions (optional).
• Now spread the remaining rice as top layer and pour the ghee evenly.
• Cover with a tight lid and place a heavy object on lid and place it on  hot tawa.  Cook for 20-30 minutes on low flame.
• Check the rice, whether it is cooked or not. If you find bit grainy, sprinkle ½ cup of water, cover and put it back on tawa. Cook it for another 10-15 minutes.
• Off the flame and mix gently with a fork and serve hot.

PRAWNS/ SHRIMP BIRYANI

Prawns gravy Ingredients:

Shrimp/ Prawns	1kg
Ginger Garlic paste	2 tbsp
Chilly powder	1tbsp
Turmeric	½ tsp
Salt	to taste
Oil	¼ cup

• Add tsp turmeric, lime juice or curd to peeled prawns. Mix and leaves for 10-15 minutes. Wash thoroughly for 2-3 times in fresh water and drain well.
• In a bowl, add gin-gar paste, chilly powder, turmeric and salt. Mix well and add ½ cup of water and cook till prawns are dry.
• Heat oil in a pan. Drop boiled prawns and fry nicely in the oil. Fry till prawns are turned into semi-crispy and fried golden in color. Off the flame and keep aside

For Biryani:

Prawns	(above fried prawns )
Basmati Rice	5 cups (rice cooker cup)
Ginger Garlic paste	2 tbsp
Salt	to taste
Green Chillies	10-12 (grind into coarse paste)
Onions	2 cups (sliced)
Coconut and poppy seeds paste	Coconut grated - 50 g Poppy seeds - 2tbsp (combine and grind into fine paste)
Whole garam masala	Cloves - 12 , Cardamom - 8, Cinnamon - inch size pieces 4, (blend into coarse powder) and Bay leaves - 3
Oil Ghee	2 tbsp 2 tbsp
Water	7 ½ cups (1 : 1½ )
Mint	cup
Coriander leaves	cup

• Soak Basmati rice in more water for 30minutes before preparing biryani. After 30 minutes drain the water well and keep aside
• Heat oil and ghee in a heavy bottomed vessel.
• Fry bay leaves and coarse powdered garam masala  for a minute.
• Now add onions and fry till onions are translucent.
• Add ginger garlic paste and green chillies paste. Fry till gin-gar paste leaves its raw smell.
• Add poppy seeds and coconut paste. And fry till oil separates.
• Add measured water (7½ cups) and salt to taste.
• When water comes to boiling stage, add soaked rice (drain well) and stir. Cover and cook on medium high flame for 5 minutes. When you remove the lid,  the rice in now 1/4 or half cooked.
• Add fried prawns along with oil and fried gravy, chopped mint and coriander leaves. Stir and turn down the flame to low and place it on  hot tawa. Cover and cook on low flame for 20 to 30 minutes (or) till rice is soft.

       Coventional Oven:      

• When rice is 1/4 (or) half cooked add fried prawns, mint and cilantro. Stir and transfer to greased  oven proof pan. 
• Cover with foil and bake at 400 F for 20minutes (or) till rice soft                                                        

PRAWNS CURRY

Prawns	500 g (peeled)
Medium sized Onion	1 (diced)
Tomatoes	2 (diced)
Coriander leaves	1 cup (roughly chopped)
Coconut	50 gms (grated or chopped)
Ginger garlic paste	2 tbsp
Green chillies	4
Red chilly powder	1 tbsp
Turmeric	1/2 tsp
Salt	to taste
Garam Masala powder	2 tsp
Water	as required
Oil	1/4 cup

• Add tsp of turmeric and lime juice or vinegar to peeled prawns. Mix and leaves it for 10-15mins. Then wash it thoroughly for 2 to 3 times under tap water. Drain well and keep aside
• Blend onions, tomatoes, coriander leaves, coconut, ginger garlic paste, green chillies and garam masala into fine paste without adding water.
• Heat oil to hot and add the above paste. Mix and cook till paste leaves its raw smell and oil on sides
• Add prawns and stir well. Cover and saute on medium high flame for 10-15 minutes.
• Mix chilly powder and salt to taste.
• Add water and cook on medium flame till prawns are cooked and till gravy thicken. Off the flame and garnish with chopped cilantro.
• Serve hot with Rice.

PRAWNS COCONUT CURRY

Cleaned prawns	1/2kg
Red chillies	8-10
Tamarind	Less than lemon size (soak)
Cumin	1tsp
Onions	100gms
Pepper corns	8 corns
Ginger garlic paste	1tbsp
Salt	To taste
Garam masala Turmeric Red chilly powder Coconut milk (thick)/ Tin	1tsp ¼ tsp ½ tsp 1/2 cup

Dry roast red chillies , cumin and pepper corns and make into powder.

Now make a fine paste of tamarind and powdered masala.

Heat oil fry onions and ginger and garlic paste and tamarind masala.

Now add prawn and mix well. Cook until water evaporates.

Add turmeric ,salt and garam masala. Check sourness and salt. If required add amchur.

Add 1/2 cup water and coconut milk.

Cook until prawns are cooked . If required add little water.

When gravy turns into thick gravy, Off the flame

SERVE WITH ALL KIND OF ROTTIES OR RICE.