Biryani is a rich and flavourful rice dish that is popular among the Indian sub continent. It is prepared by layering parboiled basmati rice with cooked meat and then steaming it together. But in this recipe, I used almost cooked rice and don’t steam at the end. Biryani is almost everyone’s favourite dish!It is highly aromatic with a perfect blend of spices. Any biryani will make you fall in love with it!
I love chicken biryani and never knew about kheema prawn biryani until one day when its served in my work place. It is heavenly! From that moment, it is included in my favourites’ list. Kheema means minced meat in Turkish. It can be made with any meat but generally we use the lamb meat. Kheema Prawn biryani is a mouth watering dish made of ground meat,prawns, basmati rice and spices.
My husband is a specialist in making biryani😄He has his own style in cooking biryani, So I asked him to make kheema prawn biryani which is delectable!While cooking biryani, the aroma filled in the room just makes me drooling…I can’t wait to eat biryani🤤
Lastly he smokes the rice with burning charcoal and ghee. Later add lemon juice which makes biryani more flavourful. Don’t miss this step! It makes a lot of difference in taste!
INGREDIENTS:
• Basmati rice – 2 cups
• Kheema – 300 gm
• Prawns – 250 gm
• Medium onions – 2 ( sliced vertically)
• Tomatoes – 2 (chopped)
• Chilli – 2 (chopped)
• Ginger – 1 inch (grated)
• Garlic – 3 to 4 cloves (grated)
• Coriander leaves
• Oil – 3 tbsp
• Ghee – 2 tbsp
• Garam masala – 1 tsp
• Biryani masala – 1 tsp
• Salt – as required
• Lemon juice – 1 tbsp
•Bay leaves – 3
•Cumin seed – 1 tsp
Spices:
•Cinnamon – 2 small sticks
•Black cardamom – 5
•Cardomom – 3
•Star Anise – 3
•Cloves – 3
For marination:
•Turmeric – 1/2 tsp
•Chilli powder – 2 tsp
•Coriander powder – 2 tsp
•Biryani masala – 1 1/2 tsp
•Garam masala – 1 tsp
•Salt – as required
•Curd – 1/2 cup
PROCEDURE:
1.Soak the Basmati rice is water for 30 minutes.
2.In a bowl, add kheema, prawns and all the marination ingredients and mix well.
3.Cover it with cling wrap and marinate for at least 30 minutes.
4. In a Low bottomed vessel, add 3 cups of water, soaked rice , few drops of oil, salt, Bay leaves and cook the rice till its almost done and keep it aside covered. .DO NOT OVERCOOK.
5. In a wok, add oil, cumin seeds, chilli, ginger and garlic and saute till garlic is golden brown in colour.
6. Add onions and sauté till they turn brownish.
7. Add tomatoes, Garam masala, biryani masala, salt and sauté for few minutes.
8. Add the spices and then the marinated mixture and cook for 8-10 minutes till meat and prawns are cooked well.
9. Apply ghee to a low bottomed vessel and add cooked mixture and rice layers alternately and add coriander.
10.Put a burning charcoal in aluminium foil and ghee to it.
11. As it smokes, close the vessel with aluminium foil immediately and close with a lid and leave it undisturbed for 10 minutes.
12. Open the foil and give it a mix. Add lemon juice and mix well it all the rice is coated well.
Kheema prawn biryani tastes good with raitha!
Looks delicious 🤤
🙂