Monday

Royyalu Biryani (Prawns Biryani/Shrimp Biryani)



Cooking prawns the Hyderabadi style.... a simple recipe for the royyalu biryani, not as famed asa the Hyderabadi "Paradise" Chicken Biryani. If you aren't from Hyderabad, you probably are wondering what I am talking about. Paradise is an almost road-side joint in Secb'd that is renowned for its chicken biryani. This recipe though, is not a "restauranty" recipe. It is a recipe built from the basics taught to me by my mother. Absolutely no one makes prawns like my mom!!!!!

Ingredients:
Headless Prawns: 1/2 lb, about 20 prawns
Onions: 2 medium, chopped
Green Chilies: 6
Tomatoes: 2, medium, chopped
Ginger-garlic paste: 2 tbsp (preferably made fresh)
Garam masala: 1 tbsp
Cinnamon: 2 small pieces (dalchini, chekka)
Cloves: 4 (lavanga)
Cardamom: 3 (Elaichi)
Bay leaves: 2 halves (tej pattha)
Mint leaves: 1 bunch, cleaned, chopped (pudina)
Cilantro: half a bunch, chopped (kothmere)
Basmati Rice: 2 cups, boiled, drained
Turmeric: 1/2 tsp
Red Chili powder: 2 tsp (adjust according to taste)
Shah zeera: 1 tbsp
Cumin: 1 tbsp
Olive Oil: 3 to 4 tsp

Method:

Royyalu Egarapettadam: This is the first step to making prawns. Shell and de-vein the prawns. Place in a pan with 1.5 tbsp ginger-garlic paste, salt, turmeric, red chili powder and 1/2 tsp oil.
Let sit on a low flame, mixing minimally till the water that oozes out from the prawns is absorbed back.



To another large pan, add the remaining oil. Add the cinnamon, cardamom, cloves, bay leaves, shah zeera and cumin seeds to the oil. Saute for one minute.
Add the chopped mint leaves and the chopped cilantro. Saute for 2 minutes.
Add the chopped onions and green chilies. Saute till the onions are light brown. Add 1/2 tbsp ginger-garlic paste and saute for another 3 minutes.
Add the chopped tomatoes and salt.
Simultaneously, boil rice in lots of water with 2 tsp salt added till well done. Drain. Cool.
Add the prepared prawns and the garam masala. Let cook on a small flame for 10 minutes.
Add the rice. Mix well.
Serve hot and enjoy!!!



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