Prawns Biriyani

Prawns Biriyani

Ingredients

deveined and cleaned Prawns 500gms

Rice 11/2 cup(wash the rice with water ……drain.. and keep aside half-an-hour before you start cooking)

1 inch cinnamon stick

4-5 cloves

4 cardamom pods

1/2 tsp shajeera

pinch of ajinamoto(optional)

1 tsp ginger-garlic paste

4-5 geen chilli chopped length wise

1 big onion chopped into big slices

4 tsp oil

2 tsp ghee

2 bay leaves

water 21/2 cups

salt to taste

1 big lemon– juice

2 tsp curd

mint leaves(pudina)

coriander leaves(kothimeera)

cleaning of prawns

devein the prawns and clean them thoroughly in running water and keep aside……in a cooking vessel add the prawns and cook with open lid till all the water from the prawns evaporates…….now place another vessel and add 1 tsp oil and fry for 2mts…..some salt,pinch of turmeric,pinch of red chilli fry for another minute and keep aside….

Method

• In a pressure cooker pour oil and ghee together and wait till the ghee melts…..now add garam masala(cinnamon,cardamom,cloves),shajeera,ajinamoto,bayleaf and fry for 1/2 a minute and add green chilli,onion and fry till the onions turn golden brown….
• now add prawns and fry for another 2-3 mts…….add ginger-garlic paste,fry for a minute and add rice…..let the rice fry in the oil for a minute so that the rice is well cooked in the oil and ghee ……
• now add water and mix well……add lemon juice,curd,mint leaves,coriander leaves……add sufficient salt ..close the lid…..and pressure cook for 3 whistles…….now your yummy yummy prawn biriyani is ready
• serve hot with raita ,any gravy curry,onion rings,lemon juice…….

prawn biriyani is my all time favourite dish…..i hope u all like this tooooo…………enjoyyyy

 

Prawns-n-Lady’sFinger stew

Prawns-n-bendi Stew

Ingredients

deveined and cleaned prawns 500gms

lady’s finger(Bendakaya,Bendi) 15no medium sized chopped 1”inch long

2 onions finely chopped

1 medium sized tomato

2 green chillies cut length wise

1 big onion sized tamarind juice(in a bowl take tamarind and some water and keep on stove for a minute…..this makes you easy to extract the juice….this should be thick)

2tsp red chilli pwd

pinch of turmeric

1 tsp ginger-garlic paste

salt to taste

4-5 tsp oil

curry leaf

coriander leaves to garnish

water as required

Procedure

• In a cooking vessel add the cleaned prawns and cook till all the water from the prawns evaporate…..switch off the stove and add pinch of turmeric ,pinch of salt to the prawns and keep aside.
• In a cooking vessel add oil….when it is heated add chooped green chilli,onions ,pinch of salt and cook till the onions turn light brown….now add the prawns and fry for 5mts and add chopped tomato and cook till the tomatoes are tender to touch ….add red chilli powder ,ginger garlic paste and cook for 5mts….
• Add chopped lady’s finger….mix well and cook till the lady’s finger is half cooked……add curry leaves…
• Add tamarind juice(dont add the complete juice…..suppose if you have extracted 1 glass full of juice just add half glass and keep the remaining juice aside) and cook for 5 mts with a closed lid…..
• Add half a glass of water so that the bendi is completely soaked and cook for another 10 mts with closed lid……now just taste the curry (here if you really want your curry to be more tangy you can add the tamarind juice you have kept aside……(or) if it is already tangy add some  water and salt ……this compensates the taste)…..
• Curry should not be watery…..once you got the desired consistency garnish with coriander leaves and serve with hot rice…

note:taste of the curry is mainly depended on the tamarind juice so be cautious when you add the tamarind juice and water…..