Monday, 20 May 2013


For us Friday is the biriyani day of the week.. Now that my mum is also settled here, Iam always her uninvited guest of Friday. I and my hubby have lunch at her home, cant tell u people how much we enjoy it... So since she is here, I dont cook biriyanis any more... actually I dont bother to take the effort as Iam so lazy and also if its readily available for you, the homemade. the most delcious Biriyani then why bother to make a mess...

For me preparing Biriyani is the easier option than any other filling and tasty lunch. While preparing any vegetable curry like sambar is the toughest thing for me.. cutting whole lot of vegetables, boiling it and the long process that follows it..
This monday I was really craving for biriyani and I thought why not?
My husband would be the happiest person in the world, If he was fed with biriyani 365 days of a year...
For masala:
  • Prawns -15(marinated in 2 tbsp chilly powder, 1/4 tsp turmeric powder and salt) 
  • Onion- 3 medium
  • tomato- 2 small
  • ginger garlic paste- 2-3 tsp
  • chilly(green)- 5(minced)
  • turmeric powder- 1/4 tsp
  • garammasala powder- 2 tsp
  • coriander leaves
  • salt
  • cardamom(green)- 2
  • cloves- 2
  • cinnamon- 1 inch stick
  • oil
For rice:
  • jeerakasala rice/basmati rice- 2 cups
  • water- 4 cups(depending on the rice)
  • ghee-2-3 tbsp
  • onion- 1/2
  • cinnamon- 1 inch stick
  • cardamom- 2
  • cloves- 2
For assembling:
  • onion -1 big (roasted in oil until golden brown)
  • cashew nuts -6-7
  • raisins - 6-7
  • coriander leaves- chopped
  • garammasala powder- for sprinkling
  • rose water- for sprinkling
For masala:
fry prawns in oil(shallow fry is enough). Take the prawns off and in same oil splutter cardamom cloves and cinnamon. Add onions and saute till translucent. Add ginger garlic paste and green chilly. add tomatoes chopped finely.. saute till the whole masala is brown in colour at the same time taking care not to burn it.  Add in the spice powders and prawns. Add some coriander leaves... Take off from heat..
For rice:
In a deep bottomed pan, heat ghee. Splutter cinnamon, cloves, cardamom and bayleaf. add onion and saute for a while. Then add the rice and saute for 5 minutes. Add hot water and salt. Keep on low flame and keep the lid closed..cook till all the water is absorbed and the rice is cooked.
divide the rice into 3 parts.. Into a greased pan, add 1/3 of rice. Sprinkle some garam masala powder, coriander leaves and very little rose water. Add half of the masala( u can vary the amount according to ur taste). add the second part of rice and repeat garammasala, coriander leaves and rose water. Add the final part of rice and sctter some roasted onions, cashews, coriander leaves and garam masala powder. 
cover the pan with a foil from top and place the lid on top of it. Put on dum for 15-20 minutes on very low flame. Serve hot.

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