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Tuesday, 4 September 2012

PRAWNS / CHEMMEEN DUM BIRIYANI


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.