Hyderabadi Prawn Biryani

Ingredients

• Prawn (500 gm)
• Basmati Rice (500 gm)
• Onion Sliced (2-3 big size)
• Ginger- garlic Paste (2 tsp, 1tsp each)
• Yogurt (1 cup)
• Turmeric pwd(1/2 tsp)
• Red chili pwd (2 tsp)
• Sahi jeera(1/2 tsp)
• Cardamom(4-5)
• Cloves (4-5)
• Cinnamon sticks (3-4)
• Star anise (1-2)
• Big cardamom (1-2)
• Bay leaf(1-2)
• Black pepper(5-6)
• Green chili (3-4)
• Mint leaves(1/2 cup)
• Curry leaves(5-6)
• Biryani masala(3 tsp)(I use MDH)
• Cumin pwd(1tsp)
• Coriander pwd (1tsp)Coriander leaves for garnishing
• Salt and oil as needed
• Ghee (1tsp)
• Orange food color (a pinch/ optional)

Preparation

•   In a bowl take yogurt, turmeric pwd, red chili pwd, cumin and coriander pwd, biryani masala, green chili, salt, ginger-garlic paste,mint leaves, curry leaves and prawns.

 

• Mix all and keep for half an hour.
• Soak basmati rice  for 30 min.
• In the mean time fry the sliced onion till golden brown and crispy.
• Now take a heavy bottomed pan, add 6-7 tsp oil, then add the prawn marinade and spread it even.

• Heat water in a vessel, add all the whole spices, mint leaves, oil, salt, 1 tsp biryani masala. (see in the pic)
• Bring water to boil and add the soaked rice,boil the rice for 3-4 min in high flame.The rice should be half cooked.
• Strain the water from the rice immediately.

•  Spread the half cooked rice over the marinated prawn, add mint leaves, curry leaves, fried onions,sprinkle the rest biryani masala, some oranged colored water and ghee.

1. 

 

•              Cover it and cook 8-10 min in high and 5-7 min in low flame.
•              Switch off the flame amd leave it for 10 min. Do not open the lid immedeately.

• Now your Hyderabadi Prawn Biryani is ready. Garnish some coriander leaves. Serve hot with yogurt raita and raw onion.

 

Nawabi Jalpari

Ingredients

• Prawn (1/2 kg, peeled and devained)
• white mustard paste(2tbsp)
• Besan (2tsp)
• Ginger paste (2tsp)
• Garlic paste (2tsp)
• Tandoori masala (2tsp)
• Lemon juice(1 tbsp)
• Red chili powder (1/2 tsp)
• Yellow food colour (a pinch) optional
• oil (2tsp)
• Salt to taste

Preparation



1. Make a  paste of mustard paste,besan, ginger, garlic paste, tandoori masala
lemon juice, chili pwd, yellow food color, oil, salt.
2. Add prawn to the paste and mix well. Marinate  for 3-4 hours.
3. Now grease the baking tray and place the prawn one by one . Keep some space
in between the prawns.
4. Bake at 400 degree for 10 min of each side.
5. Now your Nawabi  Jalpari is ready. Serve hot with some salad.

Shrimp Tikka with Fresh Orange Juice

Ingredients

• Large shrimp (8-10, peeled,leaving tail attached)
• Vegetable oil (3-4 tsp)
• Fresh lime juice (2tsp)
• Jalapeno/Green chili Paste(about 2 teaspoons/to taste)
• Ginger paste(1tbsp)
• Garlic paste (1tbsp)
• Garam masala/Tandoori masala(1tsp)
• Turmeric powder(1tsp)
• Nutmeg powder(1/4tsp)
• Salt to taste

Preparation

1. Marinate shrimp with all the above  ingredients for half an hour ,not more than that at cool room temperature.
2. (If u have large shrimp, sometimes it does not cook properly in the oven,in that case u may first boil the shrimp in salt water and then marinate.)
3. Pre-heat oven at 400 degree and thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a  baking tray.
4. Broil 5-8 min at a time and then turn the shrimp and again broil for 5-8 min.
5. The shrimp should cooked like golden brown.
6. Now your Shrimp Tikka is ready.Serve hot with chutney and fresh chilled orange juice.

Orange Juice

• Fresh Orange(2-3)
• Sugar(2tsp)

Direction

1. Cut each orange into half. Squeeze into a glass. 
2. You may also use a citrus juicer to do this. 
3. If you want less pulp, use a hand juicer with a strainer.
4. Keep the juice in fridge in half an hour.
5. Serve chilled.

Bhapa Chingri (Steamed Prawn)

Ingredients

• Shrimp/ prawn/chingri devained & cleaned(10-12 pieces)
• Mustard seeds paste(2 tbsp)
• Kalonji seeds/Kala jeera(a pinch)
• Coconut (grated or paste, 1tbsp)
• Ginger grated(1tsp)
• green Chili(2-3)
• Turmeric pdr(1tsp)
• Mustard  oil(2tbsp)
• Water (1/2 cup)
• salt to taste

Preparation

1. In a microwave safe bowl,  put all the ingredients together  and mix well
2. Cover a lid on the bowl and  cook for 5 minutes, check if the prawns have become tender.(May take more 3-4 min)
3. Alternatively,you can make it on gas also by taking a small steel tiffin box and put all the ingredients in it .Take 1 glass of water in the pressure cooker and put the tiffin box and boil for 8-10 min on mediun heat without whistle. 
4. When the oil is ooze out, then stop cooking and take it out.
5. Now your Bhapa Chingri  is ready. Serve with warm rice.