PRAWNS / CHEMMEEN DUM BIRIYANI

SERVES- 3-4 PERSONS.

INGREDIENTS

FOR MARINATING PRAWNS

PRAWNS CLEANED – 500 GMS.

RED CHILLY POWDER – ½ TEASPOON.

TURMERIC POWDER – A PINCH.

SALT- AS REQUIRED.

CURD- 1 BIG SPOON.

VINEGAR- 1 SMALL SPOON.

OIL/GHEE –1 SPOON.

GINGER-GARLIC PASTE- 2 TEASPOON.

MARINATE THE PRAWNS WELL WITH ABOVE INGREDIENTS AND KEEP ASIDE FOR 30 MINUTES, PREFERABLY IN A REFRIGERATOR.  DISCARD THE FLUID COLLECTED AND FRY WELL TILL GOLDEN BROWN.

FOR THE RICE

BASMATI RICE – 2 CUPS.

PEPPER –6 NOS.

CARDAMOM –3 NOS.

CINNAMON STICKS – 3 NOS.

CLOVES- 6 NOS.

BAY LEAVES –4  NOS.

FENNEL SEEDS – A PINCH.

CUMIN SEEDS – A PINCH.

SALT -  AS REQUIRED.

LEMON JUICE – 1 FULL

WATER—6-8 CUPS.

CARROT-1 OPTIONAL.

GREEN PEAS – 1 HANDFUL OPTIONAL.

 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.

FOR THE PRAWNS MASALA

INGREDIENTS

COOKING OIL- 4 TABLESPOONS.

ONIONS- 5 FINE SLICED

GARLIC-1 POD CRUSHED MADE INTO A PASTE.

GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE

TOMATOES 2 BIG SLICED

GREEN CHILLIES 4-5

CURRY LEAVES- 1 HANDFUL

CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED

CHILLY POWDER – HALF TABLESPOON

CORIANDER POWDER 1 ½ TABLESPOON

TURMERIC POWDER- A PINCH

CURD – 2 TABLESPOON

GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.

PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 

THEN ADD ALL SPICES POWDER.

ADD FRIED PRAWNS. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL.

 

AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.

FOR DUM

DRY GRAPES- 1 HANDFUL

CASHEWNUTS – 1 HANDFUL

ONION – 1 SLICED

MINT LEAVES- 1 HANDFUL SLICED.

CORIANDER LEAVES- 1 HANDFUL

PINEAPPLE ESSENCE- 1 TABLESPOON.

FRY DRY GRAPES AND CASHEW NUTS IN GHEE.

FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF PRAWNS MASALA.  AGAIN PLACE COOKED RICE, PRAWNS MASALA NAD RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 

CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 

NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.