Mumbai Jhinga Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 500 grams large sized prawns,cleaned and deveined
  • 350 grams long grain basmati rice. Soak the rice in water for 30 minutes.
  • 3 medium sized onions sliced into lengths
  • 2 medium sized tomatoes finely chopped
  • Ginger paste
  • Garlic paste
  • ½ cup curd whisked
  • 1 and ½ tsp turmeric powder
  • 1 lime juice
  • 3 blades of mace
  • 1 and ½ inch cinammon stick
  • 4-5 cloves
  • 4 green cardamom
  • 2 bay leaf
  • 2 and ½ tsp red chili powder
  • 1 tbsp coriander powder
  • 2 tsp yellow chili powder
  • Few strands of saffron. Soak them in warm water
  • ½ tsp green cardamom powder
  • 2 tbsp fresh thick cream
  • ½ cup fresh coriander leaves(cilantro) chopped
  • ¼th cup fried onions
  • Cooking Oil
  • Salt
Instructions
  1. Let's begin with prawns marination.Put ½ tsp turmeric powder, 1 tsp garlic paste, 1 tsp ginger paste,lime juice.
  2. Mix all the ingredients. We will allow prawns to rest in this marination for 20 minutes.
  3. Meanwhile let's cook the rice.In a large pan, boil 1 liter water. Add 1 tsp salt, bay leaf, cloves and green cardamoms.Allow the water to boil.
  4. As water starts to boil, add soaked rice.We are going to cook rice till it is 70% done(al dente).
  5. Rice gets 70% cooked (al dente) in about 5 minutes.Turn off the flame and strain excess water.Spread the rice in a large dish.
  6. Let's cook the prawns.In a pan, heat 3 tbsp oil. Fry onions until it turns golden brown in color.Onion turns into golden brown color in 10 minutes.
  7. Add mace, green cardamom, 2 tbsp ginger paste, 1 tbsp garlic paste. Fry the ingredients for 2 minutes.
  8. Now add 1 tsp turmeric powder, red chili powder, coriander powder, yellow chili powder.Bhuano the dry spices. We can add 1-2 tbsp water to prevent burning of spices
  9. Bhunao for 3-4 minutes.
  10. Add chopped tomatoes, salt to taste. Cover and cook the tomatoes.Tomatoes should be completely cooked. Tomatoes get cooked in 10 minutes.
  11. Add whisked curd.Mix it well and Bhunao for 2-3 minutes on medium flame.
  12. Now add prawns.Coat them in masala. Cover and Cook prawns on medium flame for 5 minutes.
  13. Uncover and cook for 2 minutes and then turn off the flame.
  14. Assembling Biryani.Smear a Biryani Handi with 1-2 tbsp oil.Now put half of the prawns gravy.Add half of the rice and level it.spread saffron water. Add cardamom powder, chopped coriander, fried onions. Spread remaining prawns.
  15. Spread fried onions,chopped coriander,cardamom powder. Spread remaining rice.Sprinkle saffron water, cardamom powder,Cream. Finally add fried onions.
  16. Heat a Iron griddle on high flame.Cover the handi lid with flour dough.Turn the lid and seal the Handi.
  17. Reduce the flame and place handi on top of this tawa and cook for 10 minutes.
  18. After 10 minutes, turn off the flame.Open the lid while serving the biryani.
  19. Mumbai Jhinga Biryani can be relished with Raita
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/mumbai-jhinga-biryani/