Jhinga Biryani (Rice cooked in delicate spices and garnished recipe
ingredients
1 3/4 cups (350 g) 12 oz Rice, Basmati, washed
100 g (3 1/2 oz) Prawns, shelled, deveined
a pinch Turmeric (haldi) powder
1 Juice of lemon (nimbu)
1 tbsp (15 ml) Vegetable oil
1 Cinnamon (dalchini), 1 inch stick
4 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
4 Cloves (laung)
4 Bay leaves (tej patta)
2 tbsp (50 g) 1 3/4 oz Onion, sliced
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
3 cups (750 ml) 24 fl oz Water
2 tsp (8 g) Salt
1/2 cup (100 g) 3 1/2 oz Butter
3 tbsp (45 ml) 1 1/2 fl oz Milk
100 g (3 1/2 oz) Prawns, shelled, deveined
a pinch Turmeric (haldi) powder
1 Juice of lemon (nimbu)
1 tbsp (15 ml) Vegetable oil
1 Cinnamon (dalchini), 1 inch stick
4 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
4 Cloves (laung)
4 Bay leaves (tej patta)
2 tbsp (50 g) 1 3/4 oz Onion, sliced
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
3 cups (750 ml) 24 fl oz Water
2 tsp (8 g) Salt
1/2 cup (100 g) 3 1/2 oz Butter
3 tbsp (45 ml) 1 1/2 fl oz Milk
method
1. Soak the rice for half an hour. Drain and keep aside.
2. Boil 2 cups water. Add salt, turmeric powder, and 1/2 lemon juice. Add prawns and cook till 3/4 th done. Remove, cut into small pieces and keep aside.
3. Heat the oil in a pot; crackle whole spices. Saute onion till light brown. Add ginger-garlic paste dissolved in 1 tbsp water. Add the water and bring to the boil. Add salt, 90 g (3 oz) butter, remaining lemon juice, and rice; cook on medium heat, stirring occasionally till the water has reduced to the level of rice. Sprinkle milk, cover with a wet cloth and cook on low heat for 15 minutes. Transfer the rice onto a serving dish. Saute the prawns in the remaining butter and sprinkle over the rice. Serve hot.
2. Boil 2 cups water. Add salt, turmeric powder, and 1/2 lemon juice. Add prawns and cook till 3/4 th done. Remove, cut into small pieces and keep aside.
3. Heat the oil in a pot; crackle whole spices. Saute onion till light brown. Add ginger-garlic paste dissolved in 1 tbsp water. Add the water and bring to the boil. Add salt, 90 g (3 oz) butter, remaining lemon juice, and rice; cook on medium heat, stirring occasionally till the water has reduced to the level of rice. Sprinkle milk, cover with a wet cloth and cook on low heat for 15 minutes. Transfer the rice onto a serving dish. Saute the prawns in the remaining butter and sprinkle over the rice. Serve hot.
serving amount
serves: 4
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more information
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