Name: coconut prawn biryani recipe by Mughal Kitchen at BetterButter
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4
Ingredients: Basmati rice half kg; Prawn half kg; Onion 200 g; coconut milk from one coconut; Tomato 200 g; Gingergarlic paste 4 tbs; Fennel powder 1 tbs; Red chilli paste as your wish; Cumin powder 1 tsp; Cinnamon 1 stick; Black Cardamom 5; Cloves 7; Curd 100 g; Coriander leaves small amount; Mint small amount; Salt as per your taste; Ghee 100 g; Oil 50 g

ABOUT coconut prawn biryani RECIPE

The taste of this biriyani will be different

Ingredients Serving: 4

Basmati rice half kg
Prawn half kg
Onion 200 g
coconut milk from one coconut
Tomato 200 g
Gingergarlic paste 4 tbs
Fennel powder 1 tbs
Red chilli paste as your wish
Cumin powder 1 tsp
Cinnamon 1 stick
Black Cardamom 5
Cloves 7
Curd 100 g
Coriander leaves small amount
Mint small amount
Salt as per your taste
Ghee 100 g
Oil 50 g

Instructions

In hot water soak the rice for half an hour
Wash the prawn
Cut the onion
In cooker add ghee and oil and garam masala cinnamon clove black cardomom. Then add onion cook well for golden brown Add tomato. Add chilli paste.
Add coriander leaf and mint
If u take 1 cup of rice means u can take 1. 3/4 of coconut milk
Add gingergarlic paste
ADD prawn and fennel, cumin powder and salt. cook well for 2 min
Add curd
Add coconut milk
Add rice
Close the lid wait for one sound
Serve with raitha

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