C’mon Let’s Eat Jhinga Biryani 🍤🍚
Overview:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: Not specified
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Basmati rice |
| 5 tbsp | Ghee |
| 1/4 cup | Yogurt |
| 3 tbsp | Rose water |
| 1/2 tsp | Saffron |
| 3 tbsp | Sugar |
| 8 | Pistachios |
| 40 | Raisins |
| 200 g | Prawns |
| 40 g | Cardamom powder |
| 5 | Cinnamon sticks |
| 20 | Cloves |
| 2 | Green chilies |
| 1 | Garlic bulb |
| 6 | Ginger slices |
| 5 | Onions |
| 20 g | Cumin seeds |
| 2 | Tomatoes |
| 10 | Coriander leaves |
| 1 tbsp | Turmeric powder |
| 35 ml | Orange color |
| 2 tbsp | Red chili powder |
| 10 | Hard-boiled eggs |
| 1/2 cup | Water |
| 100 g | Potatoes |
| 1 tbsp | Salt |
Instructions:
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Parboil Rice: Begin by parboiling the basmati rice until it’s just about cooked. Drain and set aside.
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Prepare Rice Mixture: In a large bowl, mix together 3 tablespoons of ghee, yogurt, and sugar until well combined.
-
-
Soak Saffron and Color: In separate small bowls, soak saffron in water and mix orange color in water.
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Divide Rice: Split the parboiled rice into three equal portions.
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Color the Rice: Into one portion of rice, add the soaked saffron. Into another portion, add the orange-colored water. Leave the third portion as white rice.
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Grind Masalas: Grind together cardamom powder, cinnamon sticks, cloves, green chilies, garlic, ginger, onions, cumin seeds, tomatoes, coriander leaves, turmeric powder, and red chili powder to form a masala paste.
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Brown Onions: In a pan, brown the onions until they are caramelized.
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Cook Masala: Add the ground masala paste to the pan with browned onions. Stir well and cook until the raw smell disappears.
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Add Prawns: Incorporate the prawns into the masala mixture. Cook for a minute.
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Add Water: Pour in water to cover the prawns and let it simmer for a minute.
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Layer the Biryani: In a large greased vessel, layer half of the orange rice followed by the prawn masala, then half of the saffron rice, fried potatoes, and onions. Repeat the layers with the remaining rice.
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Add Garnish: Sprinkle some cardamom powder over the layers.
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Final Touches: Top the layers with the remaining white rice and a tablespoon of ghee. Cover the vessel.
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Simmer: Let the biryani simmer on a low flame until the flavors meld together and the rice is fully cooked.
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Garnish and Serve: Garnish the biryani with nuts and halved hard-boiled eggs before serving.
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Enjoy: Dive into this flavorful and aromatic biryani and relish every bite!
This C’mon Let’s Eat Jhinga Biryani is a delightful fusion of flavors that will transport you to the bustling streets of India with every mouthful!
