Once that’s done add in the thick curd cook for 2 min., then add on the chopped tomatoes, mint leaves and coriander leaves once the gravy thickens add in the cooked prawns combine the prawns along with the biyani gravy. Step 5: Add in the Kashmiri red chili powder, Turmeric powder and cook. The whole paste of the biryani masala will get thickened and the oil will start separating. Cook until all the ingredients leaves its raw smell leaves that will take around a min of 5-6mins. Step 4: To the same Kadai add in the ground shallots, the garlic paste and the ground whole spice, ginger and chili. Step 3: To a wide Kadai add in oil, Once the oil is heated up add in the marinated prawns and roast until they get a good brown texture at the same time do not over cook the prawns and get it rubbery. Repeat the same for garlic as well.Next add in the whole spices, green chilies, ginger and by adding a very little water grind the whole thing to a fine paste. Step 2: To a mixer blend the ingredients Shallots (without adding water ) remove and keep it aside. Step 1 : Marinate the prawns with the ingredients mentioned under “To Premarinate) Main ingredient – Jeerakasamba rice / Seeragasamba rice (1 cup rice = 2 cups of boiling water)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |