PRAWNS BIRIYANI

Today’s recipe is one of my favorite rice varieties.Spicy prawns masala layered with perfectly cooked biriyani rice is a pure bliss to relish during any special occassions. Here i have used Jeerakasala biriyani rice which had actually enhanced the flavor of this biriyani.You can serve this delicious biriyani with any of your favorite raita and pickle .

Here’s the recipe:

INGREDIENTS

onions-2

Green chillies -4

Tomat0-1

Ginger -1 small piece

garlic -6-7 loves

Coriander leaves

oil -4 tbsp

Water -3 cups

FOR MARINATION

Prawns -1 Kg

Chilli powder -2tsp

Turmeric powder -1/2 tsp

Pepper powder -1 tsp

Salt

FOR RICE PREPARATION

Biriyani rice -2 cups

Cardamom 3-4

cinnamon stick -1 small piece

Clove 3-4

sliced Onions -1

Ghee -2 tbsp

Water -3 cups

salt

METHOD

  • Wash and clean prawns thoroughly.If you are using medium sized prawns ,devein it and Keep aside.
  • Take a mixing bowl and add cleaned prawns along with turmeric powder ,chilli powder ,Pepper powder and salt .Mix well and keep the marination for 15 minutes.
  • Take a fry pan and shallow prawns for 2 -3 minutes in a medium flame. Keep this aside.
  • To prepare rice ,heat some ghee in a pressure cooker .Then add cardamom, cinnamon sticks and cloves ,saute it in a low flame till they become aromatic.
  • Add sliced onions and saute it until they become transluscent.
  • Next add washed and cleaned basmati rice along with 3 cups of water .
  • Finally add salt as per taste.
  • Cover and pressure cook for 1 whistle in a medium flame.
  • Meanwhile let’s prepare prawns masala.
  • Take a apan ,and pour some oil.Add crushed ,ginger, garlic and green chillies .]
  • Saute it till it’s raw tastes goes off.Next add slices onions and tomatoes , saute it well till they become soft and mushy.
  • Now it’s time to add some spices .Sprinkle some turmeric powder ,chilli powder and garam masala.
  • Add fried prawns and mix well.
  • Pour some water and let it cook for 3-4 minutes in a medium flame.
  • salt as per taste.
  • Once prawns masala is ready ,switch off the flame and keep this aside.
  • Once the pressure cooker releases first whistle ,wait until steam goes of completely.
  • Transfer the cooked biriyani rice into another pan.
  • Take a big kadai for layering process.To begin with spread some biriyani rice on the bottom side ,add some prawns masala on top of it. Repeat the process .
  • Garnish with some coriander leaves and cover it with an airtight lid.Cook for 10 minutes in a very low flame .
  • Keep the biriyani pot on top a dosa pan and cook it on a low flame .This will help to spread the heat evenly and rice will be non-sticky and delicious .
  • Serve hot with some onion raita and pickle .

FISH MANCHURIAN

HOLIDAYS ARE ALWAYS MEANT FOR TRYING OUT SOME NEW RECIPES FOR OUR LOVED ONES.FEW MONTHS BACK I STUMBLED UPON THIS AMAZING RECIPE AND MY FAMILY GAVE A BIG THUMPS UP FOR THIS .I HAVE ALREADY TRIED MANY VARIETIES OF MACHURIAN (CAULIFLOWER MANCHURIAN ,CHICKEN MACHURIAN ,PANEER MANCHURIAN ETC.).THIS ONE TASTES INCREDIBLY DELICIOUS ,SO LETS GET INTO THE RECIPE.

INGREDIENTS

SKINLESS BLACK POMFRET-5OOGMS

CORN FLOUR-1TBSP

PEPPER POWDER -1TSP SALT

SALT

OIL -2&1/2 TBPS( ALSO FOR DEEP FRYING FISH PIECES)

GARLIC -3 CLOVES

GREEN CHILLIES -3

CHOPPED ONION-1

CAPSICUM -1

KASHMIRI CHILLI 1&1/2 TSP

TOMATO KETCHUP 2 TBSP

SOYA SAUCE -1 TBSP

CORN FLOUR-2&1/2 TBSP

WATER -1/2 CUP

CORIANADER LEAVES FOR GARNISHING

METHOD

  • FIRST OF ALL WE NEED TO CLEAN THE FISH PIECES WITH 1 TBSP OF VINEGAR OR LEMON JUICE .THIS WILL HELP REDUCE THE STENCH OF FISH TO A GREAT EXTEND.
  • MARINATE THE FISH PIECES WITH CORN FLOUR,PEPPER POWDER AND SALT.HERE I HAVE USED SKINLESS BLACK POMFRET .WE CAN EVEN USE ANY FISH WHICH ARE LESS IN THORNS . MEATY FISHES LIKE KING FISH ,FISH FILLET ETC. WOULD BE THE BEST CHOICE .
    • TAKE A KADAI OR FRYING PAN AND ADD ENOUGH OIL FOR DEEP FRYING FISH PIECES.
    • ONCE THEY ARE PROPERLY COOKED, TRANSFER IT INTO A PAN.
    • TAKE ANOTHER PAN ,POUR SOME OIL ,ONCE THE OIL IS HEATED UP ,ADD FINELY CHOPPED GARLIC AND GREEN CHILLIES .
    • SAUTE IT UNTIL IT’S RAW TASTE GOES OFF.
    • ADD FINELY CHOPPED ONIONS LET IT BECOME TRANSLUSCENT.
    • FINALLY ADD SOME CHOPPED CAPSICUMS. WE CAN EVEN USE MULTI COLOURED BELL PEPPERS TO MAKE IT EVEN MORE APPEALING.
    • NOW IT’S TIME TO ADD SOME MASLA AND SAUCES.
    • ADD KASHMIRI CHILLI POWDER AND MIX WELL.
    • POUR SOYA SAUCE AND TOMATO KETCHUP .
    • MAKE A SLURRY OF CORN FLOUR .
    • TAKE A SMALL BOWL ADD 2&1/2 TBSP OF CORNFLOUR AND MAKE CORNFLUR BATTER BY ADDING 1/2 A CUP OF WATER .
    • MAKE SURE CORN FLOUR SLURRY IS SMOOTH AND LUMP FREE.
    • POUR IT ON TO THE PAN .MIX WELL.
    • ADD FRIED FISH PIECES AND COAT IT WELL WITH SAUCES AND MASALA.
    • COOK IT IN A MEDIUM FLAME.
    • FINALLY ADD SOME CORIANDER LEAVES OR SPRING ONIONS .
    • FISH MACHURIAN IS READY SERVE !!!!!!

STEP BY STEP METHOD WITH PICTURES

MARINATE THE FISH PIECES WITH CORNFLOUR,PEPPER POWDER AND SALT
DEEP FRYING MARINATED FISH PIECES
SAUTE ALL THE VEEGGIES .

ADD TOMATO KETCHUP AND SOYA SAUCE

ADD FRIED FISH PIECES AND COOK IT FOR A WHILE ,LET IT ABSORB ALL THE FLAVORS OF SAUCES .

FISH MACHURIAN IS READY TO SERVE . IT TASTES GOOD WHEN SERVED WITH SOME FRIED RICE ,NAAN ETC.

FOR MOR RECIPES VISIT :

https://www.youtube.com/c/BEENASRECIPES