Last year, I had told you about so many Biryani stories. Basically, Biryani is made up of red meat or chicken. But in some regions of India, we can experience and relish different types of Biryani like Fish Biryani or Prawn Biryani. Usually, prawns are found in the coastal regions of the country. But in a certain season, we can enjoy the jumbo river prawns too. Those are usually the freshwater prawns. In this particular recipe, I am using the river prawns.
Before getting into the recipe let us indulge in the history and structure of prawns. The terms; shrimp and prawn, originated in Great Britain. Prawn is never included among very small species. It belongs to the larger forms, particularly species that are laterally compressed and have a long rostrum.
Anyways, prawns are my personal favourite. In fact, it is everyone’s favourite. So let us get into the nutritional factors of our key ingredients.
PRAWNS- Prawns are a rich source of selenium, the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, to develop a healthy immune system. Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium. Being a good source of protein, it contributes to the daily protein intake. Most of the time prawns are considered to be unhealthy as it has cholesterol. But the cholesterol in prawns are good cholesterol so intake in certain quantity will be super beneficial for health.
COCONUT MILK- it is said that Coconut milk contains medium-chain triglycerides (MCTs), which is linked with weight loss. Some studies found that coconut oil did not significantly increase levels of “bad cholesterol,” but it did increase levels of “good cholesterol,” or high-density lipoprotein cholesterol (HDL). Coconuts contain lipids, which is believed to support the immune system.
Alike any other biryani in this dish there are three-part of cooking.
For the prawns-
· 400gms prawns cleaned but with shell.
· 1tbsp oil
· 1 cup freshly extracted coconut milk
· 1tbsp ginger garlic paste
· 4 tbsp brown onion
· 3 slit green chillies
· 1tsp jeera/cumin seeds
· 1inch cinnamon stick
· 4-5 black peppercorns
· 2-3 clove
· 1 bay leaf
For the rice-
· 200gms of long grain basmati rice (soaked for 15 minutes)
· 2tbsp Salt
· Enough water to make the rice
· Little bit of ghee
For rice Potli masala-
· 1inch cinnamon
· 5-6 black peppercorn
· 1 green chilly
· 2-3 cloves
· ½ tbsp fennel seeds
· ½ tbsp shah jeera/ caraway seeds
· 1 Star anise
· 1inch fresh ginger (roughly chopped)
· 1tbsp ghee
· 1tbsp brown onion
· 1tbsp fresh mint leaves
· 1tbsp fresh coriander leaves
· Few cashews(dry roasted)
· 1tbsp rose water
· Marinate the prawns with salt for 20-30 minutes.
· Fry it till 80% done(as we have to cook it in the gravy masala too).
· Take out the prawn.
· In goes the 1tbsp ghee
· Put the jeera/cumin, cinnamon, clove, bay leaf, black peppercorns.
· Put the slit green chillies followed by the ginger garlic paste.
· Sauté till aromatic.
· Put 2tbsp of brown onion.
· Simmer the gas and put the coconut milk gradually with continuous stir.
· Once the coconut milk starts boiling, put the prawns into it.
· Cook it in simmer for 4-5 minutes covered with occasional stirring.
· Once the oil starts separating, take out the prawns to a bowl.
· Strain the gravy so that all the whole spices get separated from the gravy and you get a smooth and silky gravy.
· For rice, take a deep pan and put enough of water to boil the rice.
· Put 1tsp ghee, salt.
· Make a Potli / packet of the masalas mentioned in the “Potli masala” section with a muslin cloth.
· Put the Potli in the water and boil it for 2-3 minutes on high flame.
· You can smell the aroma of whole spices in the water.
· Add the soaked rice into the water and cook till 80% done.
· Take out the Potli and strain the rice.
· In a heave bottom deep-pan, brush a layer of ghee on the bottom.
· Put a thin layer of rice at the bottom.
· Layer the prawns on it.
· Put the gravy on top of it evenly.
· Put the rest of the rice on the top layer.
· Put brown onion, mint, coriander leaves, roasted cashew, rose water.
· Dum cook it on indirect heat for 15 minutes and let it rest for 10 minutes more before opening it.
Serve hot with your favorite raita.????