Prawn Biryani

I am back after a long time...again. Wanted to make something that I had not eaten for a long time, so decided to make Prawn Biryani. I browsed the Internet like crazy, and finally I found the simplest recipe on YouTube. It was so easy to make. I decided to make it and since only my mom and I were here, I made only a bit. The chef in the video did not give the quantity for any of the ingredients, so neither am I.

Soak Basmati Rice for 30 mins. Marinate the prawns for some time with ginger garlic paste, salt, chili powder and coriander powder.

Boil water for the rice. When the water just starts to boil, add oil, salt, shahi jeera(Black cumin seeds), cloves, cardamon, cinnamon, black pepper and a bay leaf. When the water is boiling well, add rice. The rice should be cooked till it is 85 to 90% done. Drain and keep aside.

Heat oil. Add cardamon, cinnamon, cloves, mace and cumin seeds. When they start spluttering, add the prawns and fry. Add prawns bit by bit. If all the prawns together they will leave a lot of moisture, and then instead of frying, the prawns will boil and we want the prawns fried, not boiled. Fry for around 3 mins or till 50% cooked.

Remove the prawn and retain the oil in the same vessel. To this oil, add curd, and mix it well. Next add chopped green chillies, coriander leaves, mint leavers, salt, biryani masala and fried onions.

Then add the prawns and mix well once. Spread it in the dish. Add the rice on it and spread. Sprinkle coriander leaves, fried onion, garam masala powder(cloves, cinnamon, cardamon and black pepper) and saffron diluted in water.

Cover with an air tight lid and cook on low flame for around 7-10 mins.

When done, mix well and serve hot.

Prawn Masala

My land-lady's daughter in law made prawns the other day, and gave me some for lunch. It was absolutely delicious. I just loved it. So I wrote down the recipe from her. Today I decided to make it. I did exactly what she said. Mine was fine...not as good as hers. But not bad for a first attempt. She said that this does not taste good with big prawns.Ingredients:

Prawns: 200 gms

Onion: 200 gms

Tomatoes: 200 gms

Curry leaves

Coriander leaves

Ginger Garlic paste (better if it is made fresh at home): 1 tsp

Turmeric powder

Coriander powder

Chilli powder

Salt

Method:

1. Drop some curry leaves in hot oil.

2. Next add the chopped onion and a bit of salt. Fry for a bit and then add the ginger garlic paste. Fry till golden brown.

3. Add the prawn and fry for 2 minutes.

4. Then add the tomatoes and fry.

5. Add the coriander, turmeric and chilli powders and the remaining salt. Fry for a minute.

6. Add water till the prawns are submerged. Not too much water.

7. Simmer and cook till the oil leaves.

8. Add coriander leaves. It should be dry. No gravy at all.

I would like to enter this to the event hosted by Jeenas Kitchen. I just found out about it, and I hope that this does qualify for it.

Mallai Chingri (Prawns in Coconut Milk)

This dish has been a childhood favourite. My sister and I love the way mom cooks it. I tried to make it my way, but it was not that good. Finally I asked my ma for the recipe and I made it. Even my baby loved it. This is again a Bengali dish and I think most of the Bengalis love it. I have not put the amount for the ingredients as it depends on the quantity of the prawns.

Ingredients:

Prawns (big medium or small)

Potato

Onion

Tomato

Coconut milk

Ginger

Garlic

Turmeric Powder

Red Chilli powder

Salt

Garam Masala powder (cloves, cinnamon, black pepper, cardamon)

Method:

1. Wash, peel and devein the prawns. Chop the onions, tomatoes, ginger and garlic.

2. In the hot oil, first add the ginger and garlic and fry for a minute.

3. Then add the onion and fry a bit more.

4. Next add the tomato. Fry a bit and then add the salt, turmeric powder and red chilli powder. Fry till the smell of onion disappears.

5. Add the coconut milk and bring to a boil.

6. When it starts to boil, add the prawns.

7. Cover and cook on medium flame, till the prawns are soft.

8. Just 2 minutes before turning it off, add the garam masala powder and let it simmer.

This is best eaten with steamed rice.