A mouthwatering treat for all seafood lovers. White, yellow and orange colored rice is layered with bite-size prawns cooked in a delicious blend of yogurt, tomatoes, caramelized onion, lemon juice and Kausar’s fragrant spices. Garnished with mint and coriander leaves, the biryani is served hot with a refreshing salad.
Ingredietns
Method:
Ingredietns
- 1 kg Prawns
- 1 kg Basmati Rice soaked in 4-5 cups of water for 30 minutes
- 8 finely sliced Onions
- 350 gms chopped Tomatoes
- 3 tbsp Kausar Ginger Paste
- 1-11/2 tbsp Garlic Paste
- 6-8 Green Chillies
- 61 bundle of Mint Leaves
- 2 Lemons thinly sliced
- 1 cup Yogurt
- 1-11/2 cups of Ghee / Oil
- 1 packet of Kausar Prawn Biryani masala
Method:
- Fry onions in hot oil till golden and set aside.
- In large pot boil 12-13 cups of water, add salt and soaked rice. Once the rice is half cooked, remove from the heat and thoroughly drain the water. Set aside to cool. Add yellow / orange food color to half the quantity of rice if desired.
- In a deep pan heat oil, add ginger garlic paste, and prawns. Fry for a few minutes then add tomatoes, half the quantity of fried onions, yogurt, Kausar Prawn Biryani masala, mint leaves and green chillies. Fry for another 10-12 minutes and then add 1-2 cups of water. Cover and cook on low flame till the prawn is tender and the oil separates. Remove from the heat and keep aside.
- Brush a large cooking pot with oil / ghee. Cover the bottom with a thin layer of rice. Then add some of the prawn mixture and lemon slices. Repeat the process. Garnish the top layer of rice with the remaining fried onions and mint leaves.
- Cover the pot and cook till the rice and prawn is just perfect.