Jinga Biryani/Prawn(s) Biryani | How to make Jinga Biryani/Prawn(s) Biryani

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ByLubna Karim
Created on 26th Jan 2016
  • Jinga Biryani/Prawn(s) Biryani, How to make Jinga Biryani/Prawn(s) Biryani
Jinga Biryani/Prawn(s) Biryaniby Lubna Karim
  • Jinga Biryani/Prawn(s) Biryani | How to make Jinga Biryani/Prawn(s) Biryani (96 likes)

  • 1 review
    Rate It!
  • By Lubna Karim
    Created on 26th Jan 2016

About Jinga Biryani/Prawn(s) Biryani

Prawns biryani cooks more faster than chicken biryani. For me this is one pot meal which is easy to assemble when I plan a sudden surprise candle light dinner for my husband.

Jinga Biryani/Prawn(s) Biryani, a succulent delicacy which is famous all over the world. Jinga Biryani/Prawn(s) Biryani is one dish which makes its accompaniments tastier. With the overflow of flavours, Jinga Biryani/Prawn(s) Biryani has always been everyone's favourite. This recipe by Lubna Karim is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Jinga Biryani/Prawn(s) Biryani, just the perfect situation when you realise that you need to know how to make the perfect Jinga Biryani/Prawn(s) Biryani. So, at that time you can try out this delicious recipe by Lubna Karim. The recipe of Jinga Biryani/Prawn(s) Biryaniis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Jinga Biryani/Prawn(s) Biryani is 50 minute. This recipe of Jinga Biryani/Prawn(s) Biryani is perfect to serve 2. Jinga Biryani/Prawn(s) Biryani is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time25mins
  • Cook Time50mins
  • Serves2People
Jinga Biryani/Prawn(s) Biryani

Ingredients to make Jinga Biryani/Prawn(s) Biryani

  • 2 cups Basmati Rice
  • ½ Kg Prawns, deviened,
  • scrubbed with sea salt and washed *
  • 1 big Onion, finely sliced
  • 1/2 tbsp ginger-garlic paste
  • 3 tbsp Curd
  • 2 tbsp Red chilli powder
  • ½ tbsp Turmeric powder
  • 1 tbsp Garam Masala **
  • 3-4 cardamoms
  • 5-6 cloves
  • 2 2'inch Cinnomon sticks
  • 1 star anise
  • 3 tbsp fresh Lemon juice
  • A handful fresh Coriander leaves, chopped
  • A handful fresh Mint leaves
  • 2 tbsp lukewarm Milk
  • ½ tbsp Kesar/Saffron
  • ½ cup Ghee/clarified butter
  • Salt, as per taste

How to make Jinga Biryani/Prawn(s) Biryani

  1. Marination: In a bowl mix prawns, salt *, red chilli powder, turmeric powder, ginger-garlic paste, pinch of garam masala and curd. Add few coriander and mint leaves.
  2. Mix well and leave for at least one hour in the fridge.
  3. Meantime:
  4. In the mean time wash and soak basmati rice. In a small bowl mix lukewarm milk and kesar. Set aside.
  5. In a heavy bottom cooking vessel or kadai add ghee and to this add 2 cardamom, 3 cloves and 1 2'inch stick cinnamon.
  6. Let the spices release the aroma. To this add sliced onions and fry till nice golden brown. Once the onions are crisp and nice brown turn off the heat, strain out onions and ghee separately.
  7. Cooking the Prawns:
  8. In the same vessel or kadai, add the marinated prawns, 1 tbsp ghee and 1 tbsp fried onions. Cook covered till all the water evaporates and prawns turn soft and tender. Set aside.
  9. Cooking the Rice:
  10. In a heavy bottom cooking vessel (used for cooking rice) add 10-12 cups of water (if more also no problem, as we will drain off the water), salt *, ginger-garlic paste, 3 cardamom's, 3 cloves and 2 sticks of cinnamon.
  11. Bring water to boil. When the water starts to boil add soaked basmati rice and cook till rice is just done.
  12. Drain and collect the water using a sieve in a cooking vessel. Drain well and set aside.
  13. Layering the Biryani:
  14. Now in a heavy bottom cooking vessel add little ghee (the one which we fried onions) and on this add half of cooked basmati rice.
  15. On this add cooked prawns, ghee, garam masala, kesar (soaked in lukewarm milk), deep fried onions, 1 tbsp lemon juice, fresh coriander and mint leaves.
  16. Cover it up with another layer of basmati rice. If you have more cooked prawns then layer them on rice and so on.
  17. Now add remaining ghee, kesar, fried onions, garam masala, 2 tbsp lemon juice, fresh coriander and mint leaves. Cook on a low flame by covering with a lid by keeping the strained water on top of the lid.
  18. Cook for nearly 15-20 minutes. Turn off the flame and leave the vessel on the stove for another half an hour.
  19. Garnish with fresh coriander and mint leaves. Serve hot with dalcha and dahi ki chutney.
My Tip: * As we are scrubbing the prawns with salt, adjust salt in marination and in rice. **Ground 6 cardamom, 6 cloves and 2 2'inch sticks of cinnamon to fine powder. Use as required and store the remaining in a ziplock bag or dry air-tight container.

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ayesha shariff10 months ago
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