PRAWNS & CHICKPEAS PULAV

6 May

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Assalamuaalaikum to all the foodies and readers. Welcome to mykitchette.com.    This is my first recipie iam posting . Its my mom,s speciality……finger licking prawns biryani.i like this very much and hope u too may like it. we add blackpepper powder more coz it helps to avoid gas or indigestion which may sometimes happen with eating more prawns :).  I modified it a little bit adding chickpeas which increases its flavour. you may omit it if you dont like  chickpeas. we make it as a pakki biryani. and also using olive oil does nt change the flavour of the biryani as many south indians think . Apart from being healthy its light and easily digestable.

cooking time : 45 minutes

serves 4

Ingredients :-

  •     500 gram basmati rice
  • coriander powder – 1tsp    turmeric- 1/2 tsp
  •     garam masala powder – 2tsp
  •     1kg prawns (washed and drained)
  •     1 cup chopped coriander
  •     1 bunch chopped mint
  •     2 cup curd
  •     2 teaspoon whole garam masala
  •     2 tablespoon ginger garlic paste
  •     3 tsp olive oil
  •     1 teaspoon red chili powder
  •     1/4 gram saffron
  •     salt to taste
  •     1 cup sliced onions
  •     little bit of lime juice
  •     1 tsp shahi jeera
  •     2 tsp blackpepper powder
  •     7/8 big ripe tomatoes.
  •     chickpeas – 2 cups (boiled)

 

METHOD:-

Put two tsp olive oil in a wide bottomed pan. Add shahizeera and whole garam masalas.

Fry the onions till they are golden brown. Add ginger-garlic paste and mix well. Then add the prawns. Saute them slightly. cut the ripe tomatoes roughly and grind it with mint and coriander leaves for one or two sec in a mixer. Add this paste to the prawns and cook for 5 or7 mnts till the tomatoes are mushy.Add chickpeas along with  coriander, chilly, turmeric,black pepper,salt and garam masala powders. After a while add curd and letter it simmer on slow flame.In a separate vessel put the water on boil and add rice and half cook it. Drain in a big colander and mix this rice in the khurma,we just made. Adjust the liquid quantity. it must neither be too watery or two dry. if its two dry add a cup of water or milk. top it with saffron water and with the laddle make a space and add a tsp of ghee or olive oil/ (this is to prevent the biryani from getting burned).

Add a big cloth to the lid and close the biryani pan and put a heavy weight on top. keep the fire on low and give dum or bake  for 15 mints . Garnish with chopped coriander and sliced boiled eggs.

 

 

prawns 1

You may also like some other recipies  :-  PRAWNS DRY MASALA , PRAWNS WITH RED LEAFS , MUTTON PULAV , ORANGE PULAV. 

 

 

 
Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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