Jhinga Biryani (Prawn Biryani)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
Marinade:
1 lb prawns
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp lime juice
Salt to taste
For the masala:
3 large onions, thinly sliced
2 medium tomatoes, chopped
1 1/2 Tbsp ginger-garlic paste
5-7 green chiles, pasted
1/4 tsp turmeric powder
2 Tbsp yogurt
1 tsp garam masala + 1/2 tsp to sprinkle while layering
8-10 mint leaves, chopped
1/2 cup coriander leaves, chopped
Salt to taste
Oil as required
For the rice:
2 cups basmati rice
5 cloves
2 cardamon
2 small pieces cinnamon stick
1 bay leaf
10 pepper corns
1/2 tsp fennel seeds
Salt to taste
Ghee to sprinkle while layering rice
Instructions:
First prepare the prawn masala:
1. Clean and wash the prawns.
2. Marinate the prawns with the ingredients under marinade for at least 1 hr in the refrigerator.
3. Heat oil in a large non-stick pan and shallow fry the prawns for 4-5 minutes. Do not overcook, prawns become hard. Remove and keep aside.
4. In the same pan, add thinly sliced onion along with salt to left over oil (add more if you want) and saute until they are soft and light golden brown.
5. Add the ginger-garlic and green chie paste and saute till the raw smell goes.
6. Add the chopped tomatoes and turmeric powder and cook until tomatoes get mashed up.
7. Add in the yogurt and mix it well. Add the fried prawns, cover and cook on low flame for 5 minutes.
8. Add the 1/4 cup chopped coriander leaves (reserve 1/4 cup for layering), mint leaves and 1 tsp garam masala. Cover and cook for another 3 minutes. Remove from fire and keep aside.
For preparing the rice:
1. Wash the rice, soak for 30 minutes and drain.
2. Boil enough water in a deep vessel to cook 2 cup rice.
3. Add the whole spices and enough salt to the boiling water.
4. Add the rice and cook till it is done. Drain the water immediately.
Layering and final cooking:
1. Mix 2 saffron strands in 1 tbsp warm milk and keep it aside.
2. Take a large heavy based vessel and smear the base with ghee.
3. Spread a layer of rice in the bottom of the vessel and pour prawn masala over the rice. Now add the rice and repeat the process. Sprinkle 2 tsp ghee , a pinch of garam masala, chopped coriander leaves and saffron milk on each layer of rice. The topmost layer should be of rice.
4. Now cover the vessel with an aluminum foil and close the lid and cook on stovetop for about 20-30 minutes at very low heat .
5. Just before serving, garnish with fried onions,cashews and raisins. Serve with raita, pickle and pappad.
From expatrecipes.com