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.
