How to make Hyderabadi Prawn Biryani with Eastern Masala - sujitha easy cooking

Rice Bowl How to make Hyderabadi Prawn Biryani with Eastern Masala

How to make Hyderabadi Prawn Biryani with Eastern Masala

July 8, 2017 By sujithaeasycooking

Rice Bowl

Hyderbadi Prawn Biryani with Eastern masala, Hurray how i miss this folder to post still the laziness need some scratch to set my work mode. Such an interesting recipe this was, an exotic flavours of garam masala and fried onions have the excellent play in this recipe.

Eastern Hyderabadi Biryani Masala” is much easy to follow the recipe instruction. This masala made hectic morning with a delicious lunch. the ratio of the Hyderabadi biryani masala is really awesome.

Here I used Prawns instead of chicken, no wonder i adapted the recipe to out taste by adding here and there steps to elaborate my style. One thing I felt with the masala was I expect bit more hotness with the masala since it was a Hyderabadi masala and we started taking some spicy foods, my expected spice level was missing other than it was a perfect hit, to mange the spice I have added green chillies. So now you are guaranteed to try Hyderabadi Biryani in home with Restaurant style perfection.

The Ceramic bowl which i used in the display was my cousins gift, she gifted this for our wedding anniversary. Again being a lazy person i found a good time to use them in my work.

Table Of Contents

PIN

Step by Step Picture Instruction

Below pack is the one i received for review. You can buy them in amazon with one click over the link “Eastern Hydrabad Biryani Masala”

Heat a pan with oil, Add in the sliced onion

Fry till they turns golden brown in colour, Reserve the fried onion for later use.

Take Cleaned and deveined prawn in a mixing bowl, add few fried onions, 1/2 cup of hung curd, 5-6 tsp of Eastern Hyderabadi Biryani masala.

Add Slitted Green chillies, chopped tomato, salt. Mix them well and marinate this for 30 mins.

Have seen so many varieties in India Gate Basmathi rice, of this recipe, i used basmati Rice Tibar.

Fennel seeds, Cloves, Cardamom, Shahi Jeera, these are the tempering ingredients which i used

Heat 2 teaspoon of ghee, and 2 tsp of oil in a heavy bottomed pan, Add in the tempering items and fry till the aroma raise.

Add in the Sliced onion and fry for till they turns translucent.

Add in the chopped tomatoes, cook till they turn mushy.

Take two green chillies, Ginger and garlic in a mixer, grind them to a smooth paste.

Add in the grounded paste to the pan.

Cook altogether till they ooze out the oil.

Add in the marinated Prawns..

Add a cup of water, chopped coriander leaves, mint leaves to the pan, and cook till they done.

Reserve half of the gravy for layering.

This step is to cook the rice, take a pan with water add fennel seeds, Jeera/cumin seeds, star anise, cinnamon, Cardamom, Cloves and a teaspoon of oil, allow the water to boil.

Add washed Cleaned and soaked Basmathi rice to the boiled water.

Half cook the grains, don’t allow the grains to cook more.

Spread the strained rice over the masala. Evenly spread the rice over gravy part.

Spread a bed of chopped coriander leaves and mint leaves

Again layer with Prawn masala, and Rice

Sprinkle the saffron water, and some reserved fried onions

Top with some more mint leaves and mint leaves, Keep them closed and place a pot of hot water over the covered lid.

After 30 mins, tada..

Carefully mix the layer..

Shuffle the rice and masala carefully, without breaking the rice fluff up and serve..

How to make Hyderabadi Prawn Biryani with Eastern Masala?

prep time30 mins
cook time40 mins
total time70 mins

CourseRice Bowl
cuisineIndian
Servings4

Onion	2 large
Oil	3 tbsp
To marinate
Prawn	500 gms
Hung Curd	1/4 cup
Eastern hyderbadi BIryani masala	2 tsp
Tomato	1 nos(small)
Salt	to taste
For Ginger Garlic paste
Ginger	2”pc
Garlic	1 head
Green Chilli	5 nos
For tempering
Feenel seeds	1/2 tsp
Cardamom	2 nos
Cloves	3 nos
Shahi Jeera	1/2 tsp
Onion	1 large
Tomato	1 small
Coriander leaves	a handful
Mint leaves	a handful
To cook the rice
Basmathi Rice	2 cups( 400 grams)
Fennel seeds	1/2 tsp
Jeera	1/2 tsp
Cinnamon	1”
Star anise	1 nos
Cardamom	2 nos
Cloves	3 nos
Oil	1 tsp
Assembling
Corinader leaves	a handful
Mint leaves	a handful
Milk	1/4 cup
Saffron	a pinch

Instructions

Preparation:

Heat a pan with oil, Add two onions which are thinly sliced, deep fry them till they turns golden brown in colour and crispy in texture. Set aside the fried onions, draining them from the oil in a kitchen towel.
In a mixing bowl take the cleaned and deveined prawn, add few fried onions, 1/2 cup of hung curd and 5-6 tsp of Eastern Hyderabadi Biryani masala.
Add slitted green chillies, chopped tomato, salt. Mix them well and marinate this for 30 mins.
Take two green chillies, Ginger and garlic in a mixer, grind them to a smooth paste.
Wash and clean the coriander leaves and mint leaves. Finely chop and set aside.
Warm the milk and add saffron strands and set them aside.

Method:

In a heavy bottomed pan, heat 2 tablespoon of ghee, and 2 tablespoon of oil. Add fennel seeds, cloves, cardamom, shahi jeera for tempering. Fry till the aroma raise.
Add in the Sliced onion and fry for till they turns translucent.
Add in the chopped tomatoes, cook till they turn mushy. Add in the grounded ginger garlic paste to the pan.
Cook altogether till they ooze out the oil.
Add in the marinated Prawns and add a cup of water, chopped coriander leaves, mint leaves to the pan, and cook till they are done.
To cook the rice, take a pan with water add fennel seeds, Jeera/cumin seeds, star anise, cinnamon, Cardamom, Cloves and a teaspoon of oil, allow the water to boil.
Add washed Cleaned and soaked Basmathi rice to the boiled water
Half cook the grains, don’t allow the grains to cook more.

Assembling the Layers:

From the Prawn masala take half of them in separate bowl.
Evenly spread the half cooked rice grains over the gravy, Spread a bed of chopped coriander leaves and mint leaves, Again layer with prawn masala, and rice.
Sprinkle the saffron water, and some reserved fried onions.
Top with some more mint leaves and mint leaves, Keep them closed and place a pot of hot water over the covered lid. Keep them in dum for 30 mins.