Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, hyderabadi prawns 🍤 dum biriyani with raita & komolabhog 💁🏻♀️. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Hyderabadi Prawns 🍤 Dum Biriyani with Raita & Komolabhog 💁🏻♀️. One of the traditional & authentic delicacies of the province.needs not any further introduction at all. Prawns or Shrimp dishes are our family favorites. I love to make prawns biryani, prawns pulao & spicy prawn masala.
Hyderabadi Prawns 🍤 Dum Biriyani with Raita & Komolabhog 💁🏻♀️ is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Hyderabadi Prawns 🍤 Dum Biriyani with Raita & Komolabhog 💁🏻♀️ is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook hyderabadi prawns 🍤 dum biriyani with raita & komolabhog 💁🏻♀️ using 35 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Prawns 🍤 Dum Biriyani with Raita & Komolabhog 💁🏻♀️:
- Make ready 500-600 gms Fresh Prawns: (Shelled & Cleaned)
- Take To Taste Salt
- Prepare 1 tsp Turmeric Powder
- Prepare 1 tbsp Fresh Lemon Juice
- Make ready 1/2 tsp Red Chilli Powder
- Get 5-6 Cups Cooked Basmati Rice
- Get 10 Cups Water (Hot): To cook the Rice
- Make ready 2 Bay Leaves
- Take 4-5 Cloves
- Make ready 5-6 Black Peppercorns
- Prepare 4 Green Cardamoms
- Prepare 2 ” Cinnamon Stick: (Split into 2 halves)
- Get 3-4 Green Chillies
- Get 1-2 Black Cardamoms
- Prepare 1/4 Cup Cherry Tomatoes
- Take 1/8 Cup Fresh Lemon Juice
- Take 1 tsp Sugar
- Prepare 3-4 Onions: Finely Chopped/Sliced
- Take 1 Tomato: Finely Chopped
- Take 1 tsp Cumin Powder
- Take 1 tsp Coriander Powder
- Make ready 2 Star Anise
- Take 1 Javitri Strand: Whole (Roughly Crushed)
- Get 1/8 tsp Nutmeg Powder
- Make ready 1 tsp Shah Jeera
- Prepare 3-4 Cubeb/Kabab Cheeni
- Prepare 1 tsp Kashmiri Red Chilli Powder
- Get 1/4 Cup Plain Yoghurt: Well Beaten
- Prepare 1/4 Cup Fresh Coriander & Mint Leaves: Finely Chopped
- Make ready 1/2 Cup Ghee: In 2 Portions
- Prepare 1 tsp Kewra Water
- Make ready 1 tbsp Rose Water
- Prepare 5-6 Saffron Strands: Immersed in 1/4 Cup Fresh Milk (Boiled & Warm)
- Take 2-3 Drops: Edible Meetha Ittar
- Get 1/2-1 Cup Birista: Deep fried Onions
Prawn biryani aka shrimp biryani is popular as jheenga or jhinga biryani locally in India. Spicy shrimp masala layered with crisp fried onions and aromatic basmati rice, slow cooked to perfection, divine! To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe. But, after I situated myself down towards the southern India, the biryani list further enriched.
Steps to make Hyderabadi Prawns 🍤 Dum Biriyani with Raita & Komolabhog 💁🏻♀️:
- Wash the rice 3-4 times & soak in the water for about 30-45 mins time- set aside, prepare the Birista: Heat up a kadhai/wok- Add in the sliced onions, deep fry until dark golden brown & then, strain to dish out- set aside
- Wash & Clean the prawns- Apply some salt, turmeric powder & fresh lemon juice to it & coat it well enough & set aside for about 45-60 mins time, keep rest all other items handy & well prepared to start on with the cooking procedure
- Now, in a Saucepan: Boil the soaked Rice with the measured water in the 1:2 Ratio (ie. Water should be the double if the raw rice measure)- Add in the salt & whole spices to the boiling water
- Let the rice get cooked about 70-75% & then strain it & spread it to let it dry a bit & now, prepare the Prawns gravy for the Biriyani dish
- In a frying pan: Add in the measured ghee (1/4 Cup) & allow it to heat up over the medium flame- Add in the tempering spices to it, allow it to release its fine aroma & then add in the chopped onions, sauté until translucent
- Now, add in the chopped tomatoes, green chillies, turmeric & red chilli powder powders, salt & sugar & rest other ground spices & well sauté until the oil surfaces up & the gravy mixture releases nice aroma- (Add in some splashes of water, to avoid burning)
- At this point: Add in the marinated prawns & keep stirring gently but continuously until nicely combined & well coated in the gravy- Cover & cook for about 5 mins time, stirring occasionally in between, check & adjust the salt (if required)
- Turn off the flame once done: Now, it’s time to do the layering for the Biriyani…In a large heavy bottomed pan: Add in the 1st layer of rice, then sprinkle some crushed black peppers & Birista, some ghee, some Rose & Kewra Waters
- 2nd layer is of the prawns…then, 3rd layer of rice again- spread it well over the prawns mixture/gravy…4th layer’s of the remaining prawns gravy & the final 5th layer is of the remaining rice again- spread over covering the prawns layer
- Finally, on the top most layer of the rice- repeat the same process as that of the 1st layer of rice & lastly, goes in the saffron milk, chopped coriander & mint leaves & the rest of the ghee & splitted green chillies
- Cover the pan with its own lid, tightly & put something heavy on its top or if any hole is there- close it with a clove inserting into the same
- Put it on the high heat for about 3-5 mins time initially & then, reducing the flame to the low & allow it to cook for another 15-20 mins time in this slow heat/Dum…
- Turn off the flame once done: let it sit on the hot oven, in the same way for another 10-15 mins time before serving it piping hot with a bowl of Curd/Mint Raita, some Salad 🥗 & end this scrumptious meal with an equally delectable sweet dish 💁🏻♀️😋
- Enjoy the famous HYDERABADI PRAWNS 🍤 BIRIYANI AND CURD RAITA & KOMOLABHOG 👍🏻
To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe. But, after I situated myself down towards the southern India, the biryani list further enriched. Burhani Raita is a nice and masaledar Hyderabadi raita, which combines the pungency of garlic with the aroma of coriander and the flavour of popular spice powders. The Burani Raita is super easy to make - you just need to whisk the curds and mix in the remaining ingredients - but it tastes special. It tastes best when served chill.
So that is going to wrap this up for this exceptional food hyderabadi prawns 🍤 dum biriyani with raita & komolabhog 💁🏻♀️ recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
