Name: Jhinga Dum Biryani (Prawn Biryani)... recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Jumbo prawns or medium sized ones 1 kg; Raw rice 3/4 th kg (Basmati or any good quality); Yoghurt 300 gm; Lemon juice 2 tbsp; Salt 2 tbsp + 2 tbsp; Onions sliced 3; Oil 2 cups; Red chilli powder 2 tbsp; Green chillies slit 5 to 6; Caraway seeds 1 tsp; Cinnamon sticks 3; Bay leaves 3; Green cardamom 5; Blackpepper corns 8 to 10; Cloves 8 to 10; Garam masala 1 tsp; Turmeric 1 tsp; Coriander leaves chopped a handful; Mint leaves chopped a handful; Desi ghee 1 tbsp

ABOUT Jhinga Dum Biryani (Prawn Biryani)... RECIPE

Jhinga aka prawns are that which goes into making this scrumptious biryani. What i did is, i made it in the usual Hyderabadi way of cooking biryani and that is the dum method. Trust me guys, it is awesome in taste. Try this super spicy method. As it is, these are little sweeter, hence i used a lot of spices to minimise the sweetness. Happy Cooking !!!!!!!!

Ingredients Serving: 6

Jumbo prawns or medium sized ones 1 kg
Raw rice 3/4 th kg (Basmati or any good quality)
Yoghurt 300 gm
Lemon juice 2 tbsp
Salt 2 tbsp + 2 tbsp
Onions sliced 3
Oil 2 cups
Red chilli powder 2 tbsp
Green chillies slit 5 to 6
Caraway seeds 1 tsp
Cinnamon sticks 3
Bay leaves 3
Green cardamom 5
Blackpepper corns 8 to 10
Cloves 8 to 10
Garam masala 1 tsp
Turmeric 1 tsp
Coriander leaves chopped a handful
Mint leaves chopped a handful
Desi ghee 1 tbsp

Instructions

Wash and de vien the prawns.
Shallow fry them in some oil or butter using some salt.
Set aside.
In a big vessel, add yoghurt with all the spices and set aside.
Add the fried and crushed onions too along with the oil that has been cooled down. Add about 1 cup of it.
Add the chopped coriander and green chillies too.
Use the same oil in which onions have been fried.
Soak rice for about 20 minutes before cooking it al dente.
Add the whole spices to the water in which it is cooked.
Cook until 90% done. Drain and set aside.
Now for the dum method, keep the vessel on the gas.
Add the shallow fried prawns to the marinated mix.
Mix well and add rice on top.
Also add some more of chopped coriander and some desi ghee on top.
Cover with an aluminium foil or use dough to seal the edges.
Cook on a high heat for the first 10 minutes and later lower the heat.
Cook for about 30 minutes on low flame.
Serve hot with any raita of your choice.

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