Bombay Prawns Biryani
Bombay prawns biryani is a combination of some very quality rice with tender prawns. Bombay prawns biryani is a very fine and unique biryani. Bombay prawns biryani is magically tasty. Combine the tangy and spicy taste of biryani with this Bombay prawns biryani recipe. Bombay prawns biryani is very famous all over the sub continent. People of Pakistan and India both love the Bombay prawns biryani.
Bombay prawns biryani is very rich in proteins. We should definitely add white meat to our diet and this Bombay prawns biryani really fulfills this need. You can make Bombay prawns biryani with chicken, mutton and beef also but the taste of Bombay prawns biryani is the best among all. You can serve Bombay prawns biryani with raita and salad. Hope you find this recipe very helpful.
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Prawns: 750 gm
Basmati Rice : 3 cups
Oil: 1 cup
Onion (sliced) : 6 medium
Ginger & Garlic Paste: 1 tablespoon each
Bombay Biryani Masala: 1 packet
Tomatoes (chopped) : 5 medium
Yogurt: 1/2 cup
Potatoes (quartered) : 3 medium
Green Chili (finely chopped) : 5-6
Zarda/Orange Food Color: a pinch
How to make Bombay Prawns Biryani
METHOD:
Shell the prawns leaving the tail. Make a small cut on the back to devein and wash.
Bring approximately 2 liters of water to boil and blanch the prawns. Strain and save the prawns and reserve water.
Fry the onions in oil till light brown and reserve some for garnish as well.
Add Ginger Paste, Garlic Paste, & Bombay Biryani Masala. Cook for another 2-3 minutes.
Add tomatoes, yogurt, and potatoes. Cook with the lid covered for 15-20 minutes or until the potatoes are done.
Put in the green chili and blanched prawns and do bhunai for a few minutes.
In a separate pot add 3 Tbsp of Iodized Salt to the reserved water and bring it to a full boil. Add and boil Basmati Rice till it reaches the do kanni stage. Strain.
Top the gravy with rice; sprinkle a pinch of zarda color and put it on dum.
When ready, garnish with fried onions and enjoy.
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Safeera, Australia