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

By Lubna Karim  |  26th Jan 2016  |  
5 from 1 review Rate It!
  • Photo of Jinga Biryani/Prawn(s) Biryani by Lubna Karim at BetterButter
Jinga Biryani/Prawn(s) Biryaniby Lubna Karim
  • Prep Time

    25

    mins
  • Cook Time

    50

    mins
  • Serves

    2

    People

810

1

About Jinga Biryani/Prawn(s) Biryani Recipe

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 marvellous creation to spice up your day. Jinga Biryani/Prawn(s) Biryani is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingJinga Biryani/Prawn(s) Biryani is just too tempting. This amazing recipe is provided by Lubna Karim. Be it kids or adults, no one can get away from this delicious dish. How to make Jinga Biryani/Prawn(s) Biryani is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Jinga Biryani/Prawn(s) Biryaniby Lubna Karim. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Jinga Biryani/Prawn(s) Biryani is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

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 shariff3 years ago

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