MASALA PRAWN BIRYANI
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Ingerdients:
1: rice 1/2 kg (boiled 80% with salt 2 tbsp)
2: king prawns 1 kg
3: potatoes 2 (peeled, boiled with salt 1 tsp & fried)
4: onions 1 large (finely chopped)
5: thick greek yogurt 1 cup
6: tomatoes 3 (sliced)
7: coconut milk 1/2 cup
8: ginger & garlic paste 1 tbsp
9: bullet green chilli 4 (sliced in half)
10: fried onions 1 cup
11: curry leaves handful
12: garam masala powder 1 tsp
13: turmeric 1/2 tsp
14: kewra water 2 tbsp with yellow food colour 1/2 tsp
15: salt 1 tsp
16: red chilli powder 1 tsp
17: fresh coriander 1/2 cup
18: fresh mint 1/2 cup
19: oil 1/2 cup
Recipe:
1: heat oil add onion, curry leaves, ginger & garlic paste, green chilli and fry till the onions get golden, on high flame.
2: now add tomatoes, turmeric, red chilli, salt cook on high flame till the tomatoes are cooked and the masala is made.
3: add the yogurt and cook on high flame till the oil comes on the surface.
4: now add coconut milk, prawns and cook on high flame till the oil comes on the surface.
5: then add the coriander leaves, mint, garam masala mix and close the flame.
6: in a large pot add add 2 tbsp oil, 1/4 cup water (this helps the rice from sticking at the bottom), half of the boiled rice, prawn mixture, fried potatoes, remaining rice, fried onions, green chilli, kewra water mixture, remaining fried potatoes, little coriander, mint cover the lid with a tea towel place it on the pot, first 10 minutes on high flame then simmer on low flame for 5 minutes.
7: serve hot.
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