Prawn Biryani
(Serves: 4)
Ingredients:
1/2 kg – Prawns; 2 – Onions; 2 – Tomatoes; 2 – Potatoes; 1 – Bunch Corriander; 4 – Bay Leaves; 6 – Cloves; ½ tsp. Jeera; 2 – Star Maze; 4 – Green Cardimoms; 2 – Black Cardimoms; 1 – Stick Cinnamon; ½ tsp. Turmeric; 2 tsp. Kashmiri Chilli Powder; 1 tsp. Garam Masala; 2 tbsp Dhana Jeeru Powder; 1 big tsp. Green chilli Garlic Jeera paste; Salt to taste; 1/2 kg – Basmati or long grain rice; 2 – sliced fried Onions; 2 tsp. Olive Oil.
Method:
Keep aside half cooked basmati or any long grain rice. Heat oil and fry the green chilli garlic jeera paste. Add the finely chopped onions and tomatoes to it and cook till it softens or till onions become pink; add salt at this stage. Add the rest of the khada masalas (spicies). Now add all the powder masalas and let it cook for a while. Introduce potatoes and prawns with previously fried sliced onions. Once the prawns are cooked; add coriander. Make sure; post cooking of prawns; the gray water is reduced to half. Now lay the half cooked basmati rice on this mixture. Gently Sprinkle half a glass of water on the rice. Pour little pure ghee (optional) for a little richness. Cover the lid of the vessel and keep it on a low flame till the rice is cooked.
Tips:
Cooking timing will be approx 45 minutes. Please induce a wooden spoon right in centre of the biryani to check whether the gravy water has dried or not which will help to gauge the consistency of the biryani.
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Paaya Delight
(Serves: 2)
Ingredients:
1 Dozed Payaa; 2 big fried till Brown Onions; 1 Bunch of Coriander; 4 Bay leaves; 6 Cloves; ½ tsp. Jeera; 2 Star Maze; 2 Black Cardimoms; 1 stick of Cinnamom; ½ tsp. Turmeric; 2 tsp. Kashmiri Chilli Powder; 1 tsp. Garam Masala; 2 tsp. Dhana Jeeru Powder; 1 big tsp. Ginger Garlic Jeera Paste; Salt to taste; 2 tsp. Olive Oil.
Marination:
Marinate paayas in ginger garlic paste with salt; 24 hours prior to cooking.
Method:
Take a pressure cooker; and heat the oil. Fry the ginger garlic paste and all the khada and dry masalas. Add the powder masalas and now add marinated paayas; and mix well. Keep on stirring on a low flame for half an hour. Add 500ml of water and let it boil on a low flame. Then add finely chopped coriander and the fried onions to it. Again add 1 litre of water (here one can add pre boiled water which will save half of cooking time) and close the pressure cooker lid. Allow it to complete 15 whistles on a high flame. Lower the flame after 15 whistle and cook for another 25 to 30 minutes.
Tips:
To ensure that the paayas are cooked; check whether the bones have soften and the gravy has reduced and become sticky. Serve with brun pao and lime. Use 7 or 10 litres cooker vessel for a comfortable cooking experience.
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