Best Prawn Biriyani

by Dr M P RRadhakrishna Rao
Prawn Biriyani - Andhra Style
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Votes: 1
Rating: 5
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Cuisine Andhra
Prep Time 45 minutes
Servings
people
Ingredients
  • Tiger prawns - 1 Kg
  • Basmati rice - 2 cups
  • Green chilly - 5 nos
  • Red chilly powder - 2 dsp
  • Turmeric powder - 1 tsp
  • Cardamom(Elakka) - 6 nos
  • Cloves(Grambu) - 6 nos
  • Shallots(Kujulli) - 1 cup
  • Bay leaf(Karuga ela) - 2 nos
  • Cashew nuts - 1/2 cup
  • Coriander leaves - 1 cup
  • Ghee - 250 ml
  • Salt(As reqd) -
  • Coconut milk - 1 cup
Ingredients for Spicy Paste:-
Cuisine Andhra
Prep Time 45 minutes
Servings
people
Ingredients
  • Tiger prawns - 1 Kg
  • Basmati rice - 2 cups
  • Green chilly - 5 nos
  • Red chilly powder - 2 dsp
  • Turmeric powder - 1 tsp
  • Cardamom(Elakka) - 6 nos
  • Cloves(Grambu) - 6 nos
  • Shallots(Kujulli) - 1 cup
  • Bay leaf(Karuga ela) - 2 nos
  • Cashew nuts - 1/2 cup
  • Coriander leaves - 1 cup
  • Ghee - 250 ml
  • Salt(As reqd) -
  • Coconut milk - 1 cup
Ingredients for Spicy Paste:-
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Peal and wash the prawns. Remove the dorsal alimentary tract of each prawn and wash again. Drain out water totally.
  2. Apply two spoons of ghee, two spoons of salt, red chilly powder and turmeric powder to the prawns and leave for marination.
  3. Add all the ingredients of spicy paste to a blender and prepare a paste.
  4. Wash and drain the rice.
  5. Take a deep bottomed vessel, add ghee and heat. Add cardamom, cloves, bay leaf and cashew nuts and saute well. Add the marinated prawns and fry well. Add the onion pieces and split green chillies. Fry till ghee shows up.
  6. Now add the rice, mix well and fry for about five minutes. Add three cups of water and one cup of coconut milk and enough salt. Mix thoroughly and cook on medium flame till the preparation is done.
  7. Top with chopped coriander leaves and serve hot with curd raitha.
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