Prawn / Shrimp / Jhinga Briyani

Prawn / Shrimp / Jhinga Briyani

Today I am sharing Prawn Briyani / Jhinga Briyani in Hyderabadi style, but in Hyderabadi style they use basmathi/long grain rice, here I used Jeera / Jeeragasamba rice. The first time I am preparing this prawn briyani, already prawn has delectable taste, no matter how we cook or what ingredients we use to cook.

Coming to Briyani it’s very special, now Prawn Briyani is very very special with unbeatable taste and very good aroma. Usually I don’t add food color to rice, but this time my kids want the briyani to be colorful and so I have added 3 food colors (red, yellow and green) to the rice.

I am taking this to Fiesta Friday #61 hosted by Angie – thenovicegardener. Let us move on to the recipe…

Prawn / Shrimp / Jhinga Briyani

Prawn / Shrimp / Jhinga Briyani

Ingredients:

  • Prawns / Shrimps – 500 gms
  • Jeera Rice – 2 ½ gms
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Green chilies – 2 nos
  • Kashmiri Chili powder – 1 ½ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Turmeric powder – 1 tsp
  • Pepper powder – ½ tsp
  • Curd / Yogurt – 3 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Cardamom – 3 nos
  • Shajeera – ¾ tsp
  • Cinnamon – 2 nos (1” inch bark)
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cloves – 6 nos
  • Coriander leaves – 1 cup
  • Mint leaves – 1 cup
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee / Clarified Butter – 2 tbsp
  • Food Colour (red, green and yellow) – ¼ tsp

Preparation:

  • Clean, deshell and devein the prawns.
  • Marinate prawns/shrimps with kashmiri chili powder, pepper powder, ¼ tsp of turmeric powder and salt for about 20 mins.
  • Peel and finely slice the onions (lengthwise), finely chop the tomatoes and slit the green chilies into two equal halves.
  • Wash and finely chop the coriander and mint leaves.
  • Preparing rice:
    • Wash and drain the water from the rice. Keep it aside
    • In a heavy bottomed vessel, pour in 2 litres of water and wait till it boil.
    • In a heavy bottomed vessel, pour in 2 litres of water and wait till it boil.
    • Add in the shajeera, 2 – cardamoms, 3 – cloves, 1 – star anise, 1 – cinnamon, 1 – bayleaf, a tsp of lemon juice and a tsp of oil. Cover and wait till it boils.
    • Add in the rice along with a tsp of salt, wait till it’s 80% cooked.
    • Drain the water and spread the rice in a plate, let it dry.
  • Preparing gravy:
    • Heat oil in heavy bottomed vessel, add in the marinated prawns/shrimps and fry them till they turn white in colour, do not over cook them. Keep the fried prawns/shrimps a side.
    • Pour in the clarified butter along with prawn fried oil in the same vessel, add in the leftover cardamom, cloves, star anise, bay leaf and cinnamon and cook for two mins.
    • Add in the onions, green chilies and ginger-garlic paste, cook till the onions turn transparent.
    • Add in the coriander and mint leaves and cook till they shrink and become dark green in color.
    • Add in the tomatoes and cook till they become mushy.
    • Add in the chili powder, coriander powder, turmeric powder followed by salt and cook till the raw smell goes off.
    • Pour in ¼ cup of water and then yogurt/curd, cook till the raw smell goes off.
    • Add in the fried prawns/shrimps, cook for a minute and pour in 1 ½ cups of water, cover and cook till it the oil separates and the gravy thickens (semi-thicken).
  • For layering:
    • Heat ½ cup of water, take all the three food colors in three different bowls and pour in little of the hot water and stir it to make them dissolve. Keep it aside.
    • Now divide the rice to 4 equal portions, mix three portions of rice with each colored water. Keep the aside.
    • Take a heavy bottomed vessel with a tight lid for dum, spread the white rice in the vessel and then pour in 2 tbsps of gravy over the rice.
    • Layer 2: Add in the green and red colored rice over the gravy, then pour in 3 tbsps of gravy, level them with the laddle (it should be like a bed)
    • Layer 3: Add in the yellow coloured rice over the gravy, then pour the leftover gravy and garnish with chopped coriander leaves.
    • Cover with the lid, keep a weight over the lid and keep in medium flame for 10 mins.
    • Switch off the stove, remove the weight and the lid, a give a stir(so that the rice gets mixed well till the bottom layer).

Serve hot with raita. It goes well with raita and vegetable salad. I have accompanied with onion-tomato raita and boiled egg.

11 Responses »

  1. This reminds me of my mum’s fish biriyani! I must ask her if she has ever tried it with prawns…this sounds delicious – thanks so much for sharing it with us as Fiesta Friday!

Leave a Reply