Prawn Biryani

Recipe Variants

MADE EASY
MADE HEALTHIER

Ingredients	Step by step guide
Ingredients 600 gms prawn, shelled and deveined 1½ cups Daawat Dubar Basmati Rice Salt to taste 1 star anise (phool chakri) 6-8 cloves 12-16 black peppercorns 2 bay leaves 2 tbsps lemon juice 1 cup scraped fresh coconut 3 green chillies 12-16 fresh mint leaves + as required 3 garlic cloves 1 inch ginger, roughly chopped A few fresh coriander sprigs ½ cup fried onions + for garnishing 3 tbsps ghee + for drizzling 2 large onions, sliced 1 inch ginger, cut into strips + for garnishing Garam masala powder for sprinkling 1 tbsp saffron milk	Step by step guide Step 1 Boil 3 cups water in a deep non-stick pan. Add Daawat Dubar Basmati Rice, salt, star anise, cloves, peppercorns, and bay leaves. Then cover and cook till rice is 3/4th done. Step 2 Put prawns in a bowl. Add lemon juice and salt, and set aside. Step 3 Blend together coconut, green chillies, mint leaves, garlic, chopped ginger, and coriander sprigs with water as required to a fine paste. Transfer to a bowl, add prawns and mix well. Add ¼ cup fried onions, mix, and set aside to marinate. Step 4 Heat ghee in a deep non-stick pan. Add onions and sauté till translucent. Step 5 Strain the Daawat Dubar Basmati Rice in a colander and spread half of it on the onions. Top up with half the marinated prawns and spread some of the strained Daawat Dubar Basmati Rice. Step 6 Top with some fried onions and half the ginger strips, drizzle some ghee and sprinkle garam masala powder. Spread remaining marinated prawns and top with a layer of remaining strained Daawat Dubar Basmati Rice. Step 7 Add remaining fried onions, sprinkle some garam masala powder, drizzle saffron milk and add some mint leaves. Cover and cook on low heat for 15-20 minutes. Remove from heat and let it rest for a few minutes. Step 8 Garnish with fried onions, mint leaves, and ginger strips, and serve hot.

Ingredients

Step by step guide

Ingredients

600 gms prawn, shelled and deveined
1½ cups Daawat Dubar Basmati Rice
Salt to taste
1 star anise (phool chakri)
6-8 cloves
12-16 black peppercorns
2 bay leaves
2 tbsps lemon juice
1 cup scraped fresh coconut
3 green chillies
12-16 fresh mint leaves + as required
3 garlic cloves
1 inch ginger, roughly chopped
A few fresh coriander sprigs
½ cup fried onions + for garnishing
3 tbsps ghee + for drizzling
2 large onions, sliced
1 inch ginger, cut into strips + for garnishing
Garam masala powder for sprinkling
1 tbsp saffron milk

Step by step guide

Step 1 Boil 3 cups water in a deep non-stick pan. Add Daawat Dubar Basmati Rice, salt, star anise, cloves, peppercorns, and bay leaves. Then cover and cook till rice is 3/4th done.
Step 2 Put prawns in a bowl. Add lemon juice and salt, and set aside.
Step 3 Blend together coconut, green chillies, mint leaves, garlic, chopped ginger, and coriander sprigs with water as required to a fine paste. Transfer to a bowl, add prawns and mix well. Add ¼ cup fried onions, mix, and set aside to marinate.
Step 4 Heat ghee in a deep non-stick pan. Add onions and sauté till translucent.
Step 5 Strain the Daawat Dubar Basmati Rice in a colander and spread half of it on the onions. Top up with half the marinated prawns and spread some of the strained Daawat Dubar Basmati Rice.
Step 6 Top with some fried onions and half the ginger strips, drizzle some ghee and sprinkle garam masala powder. Spread remaining marinated prawns and top with a layer of remaining strained Daawat Dubar Basmati Rice.
Step 7 Add remaining fried onions, sprinkle some garam masala powder, drizzle saffron milk and add some mint leaves. Cover and cook on low heat for 15-20 minutes. Remove from heat and let it rest for a few minutes.
Step 8 Garnish with fried onions, mint leaves, and ginger strips, and serve hot.

Ingredients	Step by step guide
600 GRAMS PRAWNS, SHELLED AND DEVEINED 1½ CUPS DAAWAT DUBAR BASMATI RICE SALT TO TASTE 1 STAR ANISE (PHOOL CHAKRI) 6-8 CLOVES 12-16 BLACK PEPPERCORNS 2 BAY LEAVES 2 TABLESPOONS LEMON JUICE 1 CUP SCRAPED FRESH COCONUT 3 GREEN CHILLIES 12-16 FRESH MINT LEAVES + AS REQUIRED 3 GARLIC CLOVES 1 INCH GINGER, ROUGHLY CHOPPED FEW FRESH CORIANDER SPRIGS ½ CUP FRIED ONIONS + FOR GARNISHING 3 TABLESPOONS GHEE + FOR DRIZZLING 2 LARGE ONIONS, SLICED 1 INCH GINGER, CUT INTO STRIPS + FOR GARNISHING GARAM MASALA POWDER FOR SPRINKLING 1 TABLESPOON SAFFRON MILK	STEP 1. BOIL 3 CUPS WATER IN A DEEP NON-STICK PAN. ADD DAAWAT DUBAR BASMATI RICE, SALT, STAR ANISE, CLOVES, PEPPERCORNS AND BAY LEAVES, COVER AND COOK TILL RICE IS 3/4TH DONE. STEP 2. PUT PRAWNS IN A BOWL. ADD LEMON JUICE AND SALT AND SET ASIDE. STEP 3. BLEND TOGETHER COCONUT, GREEN CHILLIES, MINT LEAVES, GARLIC, CHOPPED GINGER AND CORIANDER SPRIGS WITH WATER AS REQUIRED TO A FINE PASTE. TRANSFER TO A BOWL, ADD PRAWNS AND MIX WELL. ADD ¼ CUP FRIED ONIONS, MIX AND SET ASIDE TO MARINATE. STEP 4. HEAT GHEE IN A DEEP NON-STICK PAN. ADD ONIONS AND SAUTÉ TILL TRANSLUCENT. STEP 5. STRAIN THE DAAWAT DUBAR BASMATI RICE IN A COLANDER AND SPREAD HALF OF IT ON THE ONIONS. TOP WITH HALF THE MARINATED PRAWNS AND SPREAD SOME OF THE STRAINED DAAWAT DUBAR BASMATI RICE. STEP 6. TOP WITH SOME FRIED ONIONS AND HALF THE GINGER STRIPS, DRIZZLE SOME GHEE AND SPRINKLE GARAM MASALA POWDER. SPREAD REMAINING MARINATED PRAWNS AND TOP WITH A LAYER OF REMAINING STRAINED DAAWAT DUBAR BASMATI RICE. STEP 7. ADD REMAINING FRIED ONIONS, SPRINKLE SOME GARAM MASALA POWDER, DRIZZLE SAFFRON MILK AND ADD SOME MINT LEAVES. COVER AND COOK ON LOW HEAT FOR 15-20 MINUTES. REMOVE FROM HEAT AND LET IT REST FOR A FEW MINUTES. STEP 8. GARNISH WITH FRIED ONIONS, MINT LEAVES, GINGER STRIPS AND SERVE HOT.

Ingredients

Step by step guide

600 GRAMS PRAWNS, SHELLED AND DEVEINED
1½ CUPS DAAWAT DUBAR BASMATI RICE
SALT TO TASTE
1 STAR ANISE (PHOOL CHAKRI)
6-8 CLOVES
12-16 BLACK PEPPERCORNS
2 BAY LEAVES
2 TABLESPOONS LEMON JUICE
1 CUP SCRAPED FRESH COCONUT
3 GREEN CHILLIES
12-16 FRESH MINT LEAVES + AS REQUIRED
3 GARLIC CLOVES
1 INCH GINGER, ROUGHLY CHOPPED
FEW FRESH CORIANDER SPRIGS
½ CUP FRIED ONIONS + FOR GARNISHING
3 TABLESPOONS GHEE + FOR DRIZZLING
2 LARGE ONIONS, SLICED
1 INCH GINGER, CUT INTO STRIPS + FOR GARNISHING
GARAM MASALA POWDER FOR SPRINKLING
1 TABLESPOON SAFFRON MILK

STEP 1. BOIL 3 CUPS WATER IN A DEEP NON-STICK PAN. ADD DAAWAT DUBAR BASMATI RICE, SALT, STAR ANISE, CLOVES, PEPPERCORNS AND BAY LEAVES, COVER AND COOK TILL RICE IS 3/4TH DONE.
STEP 2. PUT PRAWNS IN A BOWL. ADD LEMON JUICE AND SALT AND SET ASIDE.
STEP 3. BLEND TOGETHER COCONUT, GREEN CHILLIES, MINT LEAVES, GARLIC, CHOPPED GINGER AND CORIANDER SPRIGS WITH WATER AS REQUIRED TO A FINE PASTE. TRANSFER TO A BOWL, ADD PRAWNS AND MIX WELL. ADD ¼ CUP FRIED ONIONS, MIX AND SET ASIDE TO MARINATE.
STEP 4. HEAT GHEE IN A DEEP NON-STICK PAN. ADD ONIONS AND SAUTÉ TILL TRANSLUCENT.
STEP 5. STRAIN THE DAAWAT DUBAR BASMATI RICE IN A COLANDER AND SPREAD HALF OF IT ON THE ONIONS. TOP WITH HALF THE MARINATED PRAWNS AND SPREAD SOME OF THE STRAINED DAAWAT DUBAR BASMATI RICE.
STEP 6. TOP WITH SOME FRIED ONIONS AND HALF THE GINGER STRIPS, DRIZZLE SOME GHEE AND SPRINKLE GARAM MASALA POWDER. SPREAD REMAINING MARINATED PRAWNS AND TOP WITH A LAYER OF REMAINING STRAINED DAAWAT DUBAR BASMATI RICE.
STEP 7. ADD REMAINING FRIED ONIONS, SPRINKLE SOME GARAM MASALA POWDER, DRIZZLE SAFFRON MILK AND ADD SOME MINT LEAVES. COVER AND COOK ON LOW HEAT FOR 15-20 MINUTES. REMOVE FROM HEAT AND LET IT REST FOR A FEW MINUTES.
STEP 8. GARNISH WITH FRIED ONIONS, MINT LEAVES, GINGER STRIPS AND SERVE HOT.