Simple Prawn Biryani Authentic Andhra Style

I always have the habit of tasting prawn biryani in restaurants or in some parties but have never tried at home. But i remember that my mom use to make prawn biryani very frequently back home but unfortunately at that time i am not in a habit of eating prawns. But people use to say that it is quite yummy and i am missing something that my mom use to make. So when i came here in US i remember my mom, when i first wanted to make this rice for my dear hubby to surprise him as prawns is one of his favorite.

So at last i got the recipe that i have been missing all these days from my mom which is very quick and easy, though tasty. Undoubtedly, anyone can say that the best taste that we ever eat in our life is the one that is made by our loving mom where we wont get that taste even if we tried it for years...May be it wont be the exact taste what my mom use to make but i tried my level best to reach it as the recipe i am posting here is from my mom.

Here it goes.....

Prawn Biryani...http://gayathriraj.blogspot.com

Ingredients:

Prawns - 2lb
Biryani Rice - 2cups, soaked for half an hour
Oil - 4tsp
Tomato - 2, big
Onions - 1
Green Chillis - 6 or more (depending in you taste as we wont be adding any chilli powder to it)
Cinnamon Stick - 1 inch
Cloves - 7
Biryani Leaf - 2
Chilli powder, salt and turmeric for marination of prawns depending on your preference.
Ginger Garlic Paste(GGP) - 3tsp
Pudhina - for taste
Salt to taste

Procedure:

• Firstly marinate the prawns in chilli powder, turmeric and salt for half an hour.
• In a cooking pan, add 2tsp oil and add all the masala items followed by onions, chillis and GGP.
• Now fry them till the raw smell goes and add the tomatoes, let them cook till they are smooth.
• Add the prawns to it and keep the lid.
• Now lot of water will be coming out from the prawns and let all the water goes away.
• Add the soaked rice, mix well along with the prawns and fry for 3 to 5 mins.
• Add the water to it, salt to taste and keep the lid and cook the rice on medium flame(or you can pressure cook it for 3whistles). When it is half way add the pudhina on the top and close the lid.
• Serve it hot with raitha.

Tip:

1.If you want to prepare it faster then you can separately cook the prawns in another pan till they are dry.
This will not only quicken the process but also reduce the smell that comes out from prawns which many people won't like it.
Generally i follow this process as i am a bit allergic to the smell of prawns.
2. You can add any of your own spices and masala when the prawns are cooking for added taste.