Prawn Biriyani:

Other Names: Shrimps Biriyani. Iral / Yeral Biriyani. Kekra Biriyani. Roiyalu Biriyani.

Ingredients:

Marinate & Stir-Fry

Shrimps 1 pound
Lemon juice – 1 fruit
Salt
Turmeric 1 pinch
Chili powder 1 spoon
Ginger-garlic paste
Ghee.

For Broth:

Shrimp shells 1 cup
Water
Salt as per taste.

For Biriyani:

Basmati rice 2 cups
Green chilies 6 sliced
Onion 1 large sliced
Ginger-garlic paste 1 spoon
Tomato 2 crushed
Mint leaves few
Cilantro leaves few
Curd 1 tablespoon
Lemon juice – 1 fruit
Salt – to taste
Chili powder 1 spoon
Cinnamon 1
Cloves 5
Cardamom 3
Bay leaves 2
Black cardamon 1
Star anise 1
Cumin seeds 1/2 spoon
Peppercorns 4
Birinji flower 1
Ghee 1 small cup.

Method:

In a wide wok, heat ghee and stir-fry the marinated shrimps till crisp. Set aside.

Prepare broth with shrimp shells and water, filter the same and set aside as well. Make sure it is twice the volume of rice. (1 cup of rice 2 cups of broth)

In a wide vessel, heat ghee. Throw in all the spices. Wait till it sizzles a little.

Then, add chilies, onions and ginger-garlic paste. Fry real good, until raw odor leaves the pan.

Now stir-in tomatoes, mint and cilantro leaves. Wait till it wilts, followed by rice, salt, chili powder. Stir-fry briefly or until oil coats to the rice.

Further add the broth, curd and lemon juice. Cover and cook. When it is almost done, add shrimps and remove from heat. Allow 5-7 minutes resting time.

When the rice is fluffy, its ready.

Serve warm as a main course, along with onion raitha. Enjoy.