PRAWN DUM BIRYANI à la Meher ‪@MeherDasondi-ComeLetsEat‬

Prawns 350 gm Basmati rice 350 gm Saffron 1/4th gram (processed in 100 ml warm milk) Boiled Kabuli Chana 100 gm Parsi Sambhar masala powder 2 +1 tbsp Desiccated coconut 2 tbsp Dill leaves 2 tbsp (25 gm) (chopped) Fennel seeds 1 tsp Salt 2 tsp + 2 tsp Sugar 1 tsp Onions 300 gm (chopped) Tomatoes 250 gm (roundels) Ginger garlic paste 1 tbsp Curd 100 gm (beaten) Nutmeg 1/2 no Cinnamon 2" stick Cloves 3 nos Cardamom green 3 Star Anise 1/2 no Black cardamom 1 no Bay leaf 1 no Ghee 35 + 50 gm (melted for rice) Oil 1 tbsp + 40 ml Fried Cashew nuts 50 gm Onion Brishta 50 gm Mint leaves 1 tbsp each Lime juice 1 lime 1. Clean and wash prawns. Clean, wash & soak rice in water for 20 mins. 2. Marinate prawns with salt, sugar, Parsi sambhar powder, desiccated coconut, 40 gm raw chopped onions & dill leaves 3. Boil 1 litre water with 2 tsp salt, oil, green cardamom, cinnamon, cloves & star anise for 10 minutes. 4. Add rice & parboil the rice 90% cooked. Strain & let it cool & drain in a colander. 5. Heat ghee oil. Temper black cardamom & fennel seeds. Add onions & brown them. Add salt. 6. Add ginger garlic paste & curd. Cook for 2 mins. 7. Add prawns, sear for 2 mins. Then add beaten curd & cook for 1 min more. 8. Grate nutmeg into rice & mix gently with a fork. Layering the Pulav: 1. Spoon a little melted ghee in the base of a thick bottomed degchi. Place sliced tomato in. Place the cooked prawns over. 2. Top prawn with boiled kabuli chana & lime juice. 3. Spread rice over. 4. Top the rice with chopped mint, processed saffron & remaining melted ghee. 5. Top with fried fried cashew & onion brishta. Pour 1/4th glass of water in the centre to produce the steam. 6. Cover the degchi with foil paper & place it on a direct medium high flame for 10 minutes. 7. Lower the flame. Place degchi on an iron tawa & continue giving dum for 20 minutes more. ComeLetsEat with Meher Dasondi. #sundaymeal #prawnbiryani #dumbiryani #prawnrecipe #simplehomemaderecipes #comeletseat