DIFFERENT STYLES AND TYPES OF BIRIYANI

 TYPES OF BIRIYANI RECIPES||

DELICIOUS CHICKEN BIRIYANI RECIPE||

Ingredients for Chicken Biryani: - Chicken, large pieces with bones- 1 kg - Basmati Rice- 700 gms (4 US cup measure) For Cooking Chicken: - Onions, sliced- 400 gms (around 5 medium sized onions) - Ginger Garlic paste- 2 tbsp - Tomatoes, sliced- 4 medium - Green Chillies, slit- 6 numbers - Coriander leaves, chopped- 1 cup - Mint leaves, chopped- 1 cup - Whisked curd/plain yogurt- 1 cup - Ready made Biryani Masala- 5 tbsp For Cooking Rice: - Shahjeera (caraway seeds) - 1/2 tsp - Green cardamom - 4 - Cloves - 4 - Cinnamon- 2 pieces - Salt- 2 1/2 tablespoon - Water to boil the rice- around 2.5 litres - Mint leaves - around 10- 15 leaves Preparation : - Clean & wash the chicken pieces. Drain the water or pat dry. - Slice the onions and tomatoes. Slit 6 green chillies - Chop 1 cup coriander leaves and 1 cup mint - Whisk the yogurt and set aside - Wash & soak the Basmati Rice for 30 mins. Process : To cook the Chicken: - Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. - Fry on high heat for around 12 mins till the onions are light brown. - Add the ginger garlic paste and fry on low heat for 2 mins. - Now add the chicken pieces, mix and fry on high heat for 2-3 mins. - Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water. - Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it. - Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft. - Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves. - Cook on low heat for 2 mins till oil separates. - Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again. - Dry up any excess water to get a thick gravy. To cook the Rice: - Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat. - You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste. - Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon) - Stir it well to dissolve the salt completely . The water must be very salty. - Once the water starts boiling, add the strained basmati rice & stir it well. - Continue to boil it on high heat, stirring few times very gently to not break the rice. - After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside. Layering the rice and cooked chicken: - Take a heavy bottom pan and spread half the cooked rice as the 1st layer. - Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video. - Next, spread the balance rice as the top layer. - Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins. - Allow it to rest for around 20 mins. - Once you open the lid, mix the chicken and rice evenly.

HYDERABADI CHICKEN YUMMY DUM BIRIYANI||

Ingredients : For marinating the Chicken : - Chicken - 1 kg - Salt - 1/2 tablespoon - Red Chilli Powder - 4 tsp - Coriander powder - 4 tsp - Ginger garlic paste (thin) - 3 tsp - Green cardamom powder (only seeds & strained) - 1 tsp - Shahjeera (Caraway seeds) - 1 tsp - Cloves (Laung) - 10 pcs - Cinnamon (Dalchini) - 8 nos - Fried Onions (Birista), crushed - 5 tbsp or 4 medium onions - Coriander leaves, chopped - 1/2 cup - Mint leaves (Pudina), chopped - 1/2 cup - Green chillies, slit till half length - 4 nos - Beaten/ whisked curd - 7 tbsp - Oil (in which onions were fried), cooled - 1/2 cup For Rice & Dum layering : - Basmati Rice - 750 gms - Shahjeera (Caraway seeds) - 1/2 tsp - Green cardamom - 4 - Cloves - 4 - Cinnamon- 4 pieces - Salt- 2 1/2 tablespoon - Saffron strands soaked in warm milk - Water to boil the rice- around 2 litres - Onions, sliced fine & fried crisp ( birista) - 1 medium - Mint leaves - around 10- 15 leaves - Water to be taken out after boiling rice - 1/2 cup - Ghee- 1 tsp - Aluminum Foil to seal for Dum cooking Preparation : Marinating the chicken:- - Slice 5 medium onions & fry in oil till golden (birista). Remove & once cool, crush it with your hands. Take out a handful - Cool and reserve 1/2 cup of this oil that was used for frying the onions. - Take out seeds from around 15 green cardamoms. Make a powder of it and strain it to give 1 tsp powder. - Chop 1/2 cup coriander leaves and 1/2 cup mint leaves & slit the 4 green chillies till half the length. - Marinate the chicken with the items specified above. Mix well & set aside for 2 hrs. 30 mins prior to cooking the rice:- - Wash & soak the Basmati Rice for 30 mins. - Take 1/2 cup of warm milk & soak few strands of saffron. Mix it with a spoon. - Take out around 15 mint leaves (pudina). Cooking the rice: - In a pan/pot add around 2 litres of water to cook the rice. Place it on high heat. - You may include the water in which rice was soaked in this 2 litres for enhanced flavour & taste. - While the water is coming to a boil, add Shah Jeera - 1/2 tsp, Green cardamom - 4, Cloves - 4, Cinnamon- 4 pieces, Salt- 2 1/2 tablespoon (two and half tablespoon) - Stir it well to dissolve the salt completely. The water must be very salty, like seawater. - Once the water is boiling add the strained basmati rice & stir it well. - Continue to boil it on high heat, stirring few times very gently to not break the rice. Layering for cooking on Dum: - Take the heavy bottom vessel and arrange the marinated chicken pieces in one layer, not leaving any gap. Pour the entire marinade, coating all the chicken pieces. - Once the rice is half cooked (should take about 5 mins on high flame), scoop the rice with the slotted ladle & spread it on the arranged chicken in the vessel for Dum. Continue doing that till half of the rice is done. - Now sprinkle saffron milk first on the rice in a circular motion, next half of the birista & whole of the mint leaves. - Spread out the balance rice as a second layer on top of the 1st layer of rice. You can strain the rice if it’s easier for you and then spread on top. But don’t discard the water. Strain the water in a bowl. - Lastly take out 1/2 cup of the hot rice water & add 1 tsp ghee in it. Mix it well & pour it uniformly on the rice. - Now, seal the Dum vessel with aluminum foil to cover it completely and seal the edges. Place the lid on top. - Place this pot directly on high flame for 10 mins. Place a 2nd bowl filled with water on top of the vessel for weight. - After 10 mins, place a heavy bottom Tawa on the flame shift the Dum vessel onto the Tawa. - Lower the flame & cook on DUM for 35 mins. - Switch off the flame and let the Biryani rest for 15-20 mins before opening the cover and seal. - Turnover the top layers of rice to mix the Biryani and get to the chicken pieces at the bottom. - Serve with Mirchi ka Salan and Raita.

YUMMY MUTTON BIRIYANI WITH SPICY DELICIOUS MUTTON MASALA||

Ingredients for Mutton Biryani: - Mutton (or Goat Meat), large pieces with bones- 1 kg - Basmati Rice- 700 gms (4 US cup measure) For Marinating the Mutton: - Ginger Garlic paste- 2 tbsp - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp - Ready made Biryani Masala- 5 tbsp - Whisked curd/ plain yogurt- 1 US cup measure - Green Chillies, slit- 5 numbers - Coriander leaves, chopped- 1 cup - Mint leaves, chopped- 1 cup For Cooking the Mutton: - Refined Oil- 5-6 tbsp - Green Cardamom- 5 - Cloves- 5 - Cinnamon- 3 - Onions sliced- 5 medium (400 gms) + 1 medium to be made into a birista ( since Biryani Masala has salt added to it, no salt has been added while cooking the mutton. Do taste the gravy for salt while cooking the mutton and add salt if and as required) For Cooking Rice: - Shahjeera (caraway seeds) - 3/4 tsp - Green cardamom - 4 - Cloves - 4 - Cinnamon- 2 pieces - Salt- 2 1/2 tablespoon - Water to boil the rice- around 2.5 litres - Mint leaves - around 10- 15 leaves Preparation : - Marinate the mutton with the items indicated and set aside for 1 hour. - In case not using pressure cooker, marinate for 4 hours or overnight in a refrigerator. - Slice the onions ( all the 6 onions) and slit the green chillies - Fry one sliced onion into a birista till golden, set aside for use as a garnish. - Chop 1 cup coriander leaves and 1 cup mint - Whisk the yogurt and set aside - Wash & soak the Basmati Rice 30 mins before you cook it. Process : To cook the Mutton : - Heat 5-6 tbsp oil in a pressure cooker or heavy bottom pan and add the whole spices. - Give a stir and when it splutters, add the 5 medium sized sliced onions. - Fry on high heat for around 12 mins till the onions are light brown. - Now add the marinated mutton, mix and fry on high heat for 3 mins. - Now continue to fry the mutton on medium heat for another 5 mins till oil separates. (Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the mutton in this recipe. Do check if the biryani masala you are using has salt in it or else add as per your taste.) - Add 150 ml water, give a mix and close the pressure cooker. In case the pressure cooker has a whistle cook for 3 whistles ( on high heat till 1st whistle and on low for next 2) or for 15 mins when using a different kind of pressure cooker. - In case you’re not using a pressure cooker, continue to cook covered on low heat for 45-60 mins till meat is tender and add water as & when required. Give a stir few times so that it doesn’t get stuck at the bottom. - Once the pressure has released, open the lid & dry up any excess water to get a thick gravy. To cook the Rice: - Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat. - You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste. - Once the water starts to boil or bubble, add Shah Jeera - 3/4 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon) - Stir it well to dissolve the salt completely . The water must be very salty. - Once the water starts boiling, add the strained basmati rice & stir it well. - Continue to boil it on high heat, stirring few times very gently to not break the rice. - After around 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside. Layering the rice and cooked chicken: - Take a heavy bottom pan and spread half the cooked rice as the 1st layer. - Now spread the cooked mutton with gravy on top of the rice uniformly as shown in the video. - Next, spread the balance rice as the top layer. - Sprinkle the birista & mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins. - Allow it to rest for around 15 mins. - Once you open the lid, mix the meat and rice evenly to serve.

FANTACTIC PLAIN RICE[PLAIN BIRIYANI RECIPE]

Biryani Rice | Plain Biryani Rice | How to Make Biryani Rice | Biryani Recipe | Kuska Biryani | Kuska | Kuska Recipe | Plain Biryani Recipe | How to Make Biryani Ingredients for Biryani Rice: - Basmati Rice- 500 gms (or 3 US cup measure) Whole Spices: - Shahjeera- 3/4 tsp - Green Cardamom- 5 - Cinnamon stick- 3 - Cloves- 5 - Mace (Javitri)- 1 - Star Anise- 2 - Bay Leaves-2 - Onions, sliced- 2 medium (150 gms) - Green Chillies, slit- 3 - Ginger Garlic paste- 2 tsp - Mint leaves- 3 tbsp & a handful for garnish later - Biryani Masala- 1 tsp (ready made) - Refined Oil- 4tbsp - Ghee (Clarified Butter)- 2 tbsp - Saffron strands soaked in warm milk - Fried Cashew nuts- 10 whole (optional) - Birista (Fried onions) - 2 tbsp - Salt- 2 tsp - Water- 750 ml - Milk- 150 ml - Total 900 ml (Alternatively, you can add 3.5 US cup measure of water, and 1 US cup measure of milk.) Preparation: - Soak saffron strands in 4 tbsp warm milk for minimum 30 mins. - Wash and soak the Basmati Rice for 30 mins. - Fry whole cashew nuts in ghee till golden and set aside. - Slice 2 medium onions and if using Birista, slice one more and fry in oil until golden. - Set aside for use later. Process: - Heat oil and ghee in a heavy bottom pan. - Add the whole spices, give a stir and when it splutters, add the sliced onions. - Fry on medium heat for 10 mins till golden. Add the ginger garlic paste and fry on low heat for 2 mins. - Add the Biryani Masala and mint leaves. Give a stir and add the water & milk. - Add salt, give a stir and add the slit green chillies. - Give a mix again and allow it to come to boil. - Add the drained basmati rice and give a mix. - Cook on high heat for 3 mins, reduce heat to low and close the lid. - Continue to cook covered on low heat for 5 mins. - Remove the lid and gently turn the rice. - Drizzle saffron milk and ghee on top and garnish with fried cashew nuts, mint leaves. - Cook covered on low heat for 5 mins, switch off heat and rest it for around 10 mins. - Remove the lid and gently mix the rice. - Garnish with fried onions on top to serve.

HOW TO MAKE CHICKEN ZAFRANI BIRIYANI YUMMY RECIPE||

Zafrani Biryani | Zafrani Chicken Biryani | How to make Zafrani Chicken Biryani | Chicken Biryani | Zafrani Biryani Recipe | Hyderabadi Zafrani Biryani | Easy Chicken Biryani Recipe Ingredients for Zafrani Biryani : For marinating the Chicken : - Chicken, big pieces with bones - 1 kg - Salt - 2 tsp or to taste - Cashew nuts-10 & Almonds-10 made into a paste - Saffron soaked in milk- 2 tbsp - Thick curd/ yogurt- 150 gms or 7 tbsp - Ginger garlic paste- 4 tsp - Turmeric powder- 3/4 tsp - Red Chilli Powder - 2 tsp - Garam masala powder- 2 tsp - Onions, fried crisp & crushed - 5 tbsp or 4 medium onions - Coriander leaves, fine chopped - 1/2 cup - Mint leaves (Pudina) , fine chopped - 1/2 cup - Green chillies, slit till half length - 2 nos - Juice of one lemon/ 1 tbsp juice For cooking chicken: - Oil- 1 tsp - Ghee/clarified butter or oil- 4 tbsp FOR THE RICE & LAYERING: - Basmati Rice- 500gms - Salt- 11/2 tbsp (1.5 tablespoon) - Green cardamom- 3 - Cloves-3 - Cinnamon- 3 pieces - Shahjeera (caraway seeds) - 1/2 tsp - Ghee- 1 tsp - Saffron soaked in warm milk- few strands - Fried onions/ birista of one medium onion Preparation : - Take 3/4 cup of warm milk & soak 1/2 tsp of saffron strands. Mix it with a spoon. This will be used while marinating chicken & at the time of layering. - Soak 10 cashew nuts and 10 almonds in water for around 20 minutes. Grind it in a blender to a smooth paste. Before marinating the chicken:- - Clean & wash the chicken. - Slice 5 medium onions & fry in oil till golden (birista). Remove & set aside a handful of it for use at the time of layering. For the balance, once cool, crush it lightly with your hands. Should be around 5 tbsp. - Fine chop 1/2 cup coriander leaves & 1/2 cup mint leaves and slit the 2 green chillies. - Marinate the chicken with the items specified above. Mix well & set aside for 90 mins. Process: FOR THE RICE: - Wash & soak the Basmati Rice for 30 minutes - Boil 1.5 litres water in a pan on high flame. - Add all the whole spices, 1.5 tbsp salt and ghee/ clarified butter. - Stir it well to dissolve the salt completely . The water must be very salty. - Once it comes to boil, add the soaked rice & keep on high heat, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins. - Strain the water & keep the rice aside on a big plate. FOR THE CHICKEN: - Take a heavy bottom pan and grease the pan with 1 tsp oil. - Now arrange the marinated chicken pieces evenly. Heat ghee in a tempering spoon or sauce pan and spread it over the marinated chicken. Mix it well. - Switch on heat and keep on medium for 2 mins till it starts coming on a boil. - Reduce the heat to low and cover & cook for 5 mins till chicken leaves water. - Remove the lid, give it a mix again and cover and cook on low heat for around 20 mins. - You can stir it a few times if required. - Open lid and check whether chicken is nearly done. In case there is too much gravy, dry it on high so that the gravy is thick. Switch off heat. LAYERING THE RICE: - Now layer the rice on top of the cooked chicken. Spread it evenly - Now drizzle balance of the saffron & the birista/ fried onions - Cover with a lid & cook on dum for 8 mins on low flame. - Let it rest for 15 mins. Open lid and gently mix the rice and chicken.

DELICIOUS AND YUMM EGG DUM BIRIYANI||

Egg Biryani | Egg Dum Biryani | Hyderabad Egg Biryani | Anda Biryani | Egg Biryani Recipe | Egg Biryani Restaurant Style | Hyderabadi Egg Dum Biryani | How to make Egg Biryani | Anda Dum Biryani Ingredients: - Boiled eggs- 8 nos. - Basmati Rice- 500gms FOR THE EGG MASALA: - Onions, sliced- 3 medium - Ginger garlic paste- 3 tsp - Tomatoes, chopped- 4 medium - Green chillies,slit- 4 - Whisked curd- 4 tbsp - Mint leaves- 1/2 cup - Coriander leaves chopped- 1/2 cup - Turmeric powder- 1 tsp - Red Chilli powder- 1 tsp - Coriander powder- 1 tsp - Biryani Masala- 2 tsp (Readymade or store-bought) - Whole garam masala & spices- - Green cardamom- 4 - Cinnamon - 4 pcs - Cloves- 5 - Black cardamom-2 - Black peppercorns-8 nos - Star anise- 1 - Bay leaf- 2 - Shahjeera- 1/2 tsp FOR THE RICE & LAYERING: - Green cardamom- 4 - Cloves-4 - Cinnamon- 4 pieces - Shahjeera- 1/2 tsp - Salt- 11/2 tbsp - Fried Onions (optional)- 1 onion - Mint leaves- a handful - Saffron soaked in warm milk- few strands - Red colour- few drops (optional) Preparation: - Wash & soak the Basmati Rice for 30 mins. - Boil the eggs, shell & fry it lightly in a kadhai - Slice the onions, chop the coriander leaves, tomatoes. - Soak the saffron in warm milk. Process: BOIL THE RICE: - Boil 1.5 litres water in a pan on high flame. - Add all the whole spices, 1.5 tbsp salt - Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins. - Strain the water & keep the rice aside. MAKE EGG MASALA: - Take a heavy bottomed pan & heat 4 tbsp oil. - Add all the whole garam masala & spices. - Allow them to splutter & then add the sliced onions. Fry them on medium heat for around 10 mins till they are light brown in colour. - Add the ginger garlic paste, mix it well & fry for around 3-4 mins till the raw smell is gone. - Now add the chopped tomatoes, mix & fry for around 2 mins. - Add salt & all the powders. Mix & lower flame. Continue cooking for another 10 mins till the tomatoes are soft, masalas are cooked & oil separates. - Next add the whisked curd, mix well & cook continuously for around 4 mins till oil separates. - Add in the boiled eggs, mix it well & keep cooking for another 2 mins. - Lastly add the chopped coriander leaves, mint leaves & green chilies. - Mix & add in 1/2 cup water, mix well & cook for another 2 mins till you have a thick gravy. - Switch off flame. COOKING ON DUM: - Now layer the rice on top of the egg masala. Spread 1/2 of the boiled rice set aside earlier. Drizzle half of the soaked saffron & spread handful of mint leaves on the rice. - Spread the rest of the boiled rice as a second layer. - Now drizzle balance of the saffron & the red colour & the fried onions. - Cover with a lid & cook on dum for 7 mins on low flame. SERVING: - Remove from heat and let the biryani rest for 15 mins. - Uncover and turnover the layers of rice to mix egg masala. - Serve along with raita.

YUMMY CHICKEN PULAO RECIPE||

Chicken Pulao | Quick Chicken Pulao | Simple Chicken Pulao | Chicken Pulao Recipe | Chicken Pulao Made Easy | Chicken Pulao Easy Recipe | Chicken Pulav Ingredients for Chicken Pulao: - Chicken with bones- 750 gms (large pieces) - Basmati Rice - 500 gms To marinate Chicken: - Salt- 1 tsp - Turmeric powder- 1/2 tsp - Juice of 1/2 small lemon or 1 tsp Whole Garam Masala : - Green cardamom - 6 - Cloves - 8 - Cinnamon, 1” pieces- 2 - Black Cardamom - 2 - Shahjeera- 1 tsp - Bay leaf - 2 - Onions, finely sliced - 5 - Mint leaves, whole- 1/2 cup - & Mint leaves chopped- 1 cup - Coriander leaves, chopped - 1 cup - Green chilies, slit- 2 - Whisked Curd/Yogurt- 5 tbsp - Coriander powder- 4 tsp - Fennel powder- 1 tsp - Garam Masala powder- 1 tsp Grind to make Paste : - Ginger- 1” piece - Garlic- 10 cloves - Green chillies - 4 - Oil - 4 tbsp - & Oil for frying the onions - Ghee- 2 tsp - Salt to taste - Fried cashew nuts - a handful Preparation : - Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins. - Wash & soak the basmati rice in a bowl for around 30 mins - Make a green paste of the Ginger, Garlic & Green chillies indicated above in a grinder. - Fry the sliced onions in 1 cup oil till golden brown in colour - Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later. - Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies. Process: - Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices. - Allow it to splutter and then add the ginger-chilli paste made earlier. - Fry for 2 mins on low heat & then add the chicken . - Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned . - Add the Coriander & Fennel powder, mix well & fry for 3 mins on medium heat. - Make sure the chicken pieces are coated well with the masala/spices. - Add 1/2 cup mint leaves, roughly torn, mix & fry for a minute. - Lower the flame to minimum , add the beaten curd/ yogurt and the crushed fried onions. Mix well. - Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil. - Now add hot water. For 500 gms basmati rice you will need to add 900 ml water to the pan. - Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies. - Mix well. Let the water come to a boil. - Add the rice, mix well, cover & cook on medium flame for around 5 mins - By this time, most of the water should have dried, so turn it once gently, add most of the fried onions & turn again. - Cover & cook for another 5 mins on low flame - Add 1 tsp ghee . - Garnish with fried cashew nuts and serve.

PRAWM BIRIYANI RECIPE|SHRIMP BIRIYANI| HYDERABADI STYLE PRAWN BIRIYANI||

Prawn Biryani - Recipe #PrawnBiryani #biryanirecipe #shrimpbiryani Ingredients: Prawn - 1 kg Basmati Rice - 2 1/2 glass Diluted Coconut milk - 3 glass Ghee - tbsp Oil - 1 tbsp Whole spices (Cinnamon, Clove, Cardamom, Star Anise & Bay leaf) Onion - 4 nos thinly sliced Tomato - 4 nos Chill powder - 2 tsp Turmeric powder - 1/2 tsp Coriander powder - 2 tsp Salt to taste Coriander leaves - 1 small bunch Mint leaves - 1 small bunch Masala Paste Red chilli - 3 nos Green chilli - 3 nos Ginger - large piece Garlic - 10 cloves A little Water Method Step 1. 1. Add 2 tbsp Ghee & 1 tbsp Oil 2. Add the Whole spices (Cinnamon, Clove, Cardamom, Star Anise & Bay leaf) 3. Add the 4 nos of sliced Onion & saute till brown colour 4. To make Masala paste Grind 3 nos. Red chilli, 3 nos. Green chilli, Large piece of Ginger & 10 cloves of Garlic. While grinding add a little water. 5. Add the Masala paste & mix well. 6. Add chopped Tomatoes (4 small size) Step 2. 7. Add 2 tsp Chilli powder, 1/2 tsp Turmeric Powder, 2 tsp Coriander Powder, Salt to taste & saute till tomatoes becomes mushy. 8. Add deveined prawn & gently mix in to the masala 9. Add the bunch of Coriander leaves, Mint leaves & mix well 10. Add 3 glass of diluted Coconut milk (for 2&1/2 glass of Rice) Note: At this point, check for seasoning & add if needed Step 3. 11. Add the Soaked Basmati Rice (Rice is being soaking in a water for an hour) & mix gently. 12. Close the Pressure cooker & keep the flame on medium low. Wait till the steam comes & place the weight. 13. After 10 minutes Turn off the stove. 14. Your Prawn Biryani is ready serve it with any raita