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06 May 2014,16:33 by
D.Sumithra

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JHINGA BIRYANI

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Soak the rice for half an hour. Drain and keep aside.
  • Boil water. Add salt, turmeric powder, and ½ lemon juice. Add prawns and cook till ¾ th done. Remove, cut into small pieces and keep aside.
  • Heat the oil in a pot; crackle whole spices. Saute onion till light brown. Add ginger-garlic paste dissolved in 1 tablespoon water.
  • Add the water and bring to the boil. Add salt, butter, remaining lemon juice, and rice; cook on medium heat, stirring occasionally till the water has reduced to the level of rice.
  • Sprinkle milk, cover with a wet cloth and cook on low heat for 15 minutes. Transfer the rice onto a serving dish.
  • Saute the prawns in the remaining butter and sprinkle over the rice. Serve hot.

 

INGREDIENTS

  • 350 grams Rice, Basmati, washed
  • 100 grams Prawns, shelled, deveined
  • A pinch Turmeric powder
  • 1 Juice of lemon
  • 1 tablespoon IDHAYAM Sesame oil
  • 1 Cinnamon, 1" stick
  • 4 Green cardamoms
  • 2 Black cardamoms
  • 4 Cloves
  • 4 Bay leaves
  • 50 grams Onion, sliced
  • 2 teaspoon Ginger-garlic paste
  • 2 teaspoon Salt
  • 100 grams Butter
  • 3 tablespoon Milk

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