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Explore EASY PRAWN/SHRIMP BIRYANI RECIPE: A BEGINNER’s GUIDE FOR QUICK AND TASTY MEAL with 632 views, 87 likes, and 31 comments. Experience the impact of this video content that has captured audience attention.

@MyKitchenNest SIMPLE AND EASY PRAWN/SHRIMP BIRYANI RECIPE FOR BEGINNERS AND BACHELORS Prawns biryani is a delightful and aromatic dish that combines succulent prawns with fragrant Jeera/Basmati rice, infused with a blend of spices and herbs. This flavorful and fragrant biryani is perfect for seafood lovers and makes for a delightful meal that’s both satisfying and delicious. It takes hardly 10 minutes to prepare the prawn masala and only 15 minutes to cook the rice. NOTES: If you are using Basmati rice, for 250 grams of rice, take 375 to 450 ml of water. Adjust the water amount based on the specific type of rice you're using." If garam masala is unavailable, you can use Chinese five spice, curry powder, or a combination of Cloves, Cinnamon, Cardamom, Star anise, Fennel seed and Mace for a different flavor profile. INGREDIENTS FOR COOKING PRAWN MASALA • Prawn 250gms (shelled and deveined) • Ghee/clarified butter 1 ½ tbs • Ginger 1 small inch (10gms) finely chopped • Garlic 6 large cloves (20gms) finely chopped • Chili 2-3 finely chopped • Onion 100gm finely chopped • Turmeric powder ¼ tsp • Red chili/red paprika powder 1 ½ tsp • Garam masala powder ½ tsp • Salt ½ tsp • Juice of lemon 1 ½ tsp • Tomato 80 gm finely chopped • Mint leaves • Coriander/cilantro leaves INGREDIENTS FOR COOKING RICE • Ghee 2 tbs (includes for frying the onion, cashews and raisins) • Cloves 3 numbers • Mace a small portion • Star anise 1 • Cardamom 3 numbers • Cinnamon a small stick • Chopped onion 100gms • Small grain rice/jeera rice 250gm • Water 500ml • Cardamom powder ¼ tsp • Garam masala ¼ tsp • Salt 1 tsp • Bay leaf 1 • Pandan/ramba leaves 1 INGREDIENTS FOR GARNISHING • Onion thinly sliced 80gms • Cashew • Raisins • Cilantro/coriander leaves • Mint leaves PROCESS – 1 Preparation of prawn masala 1. Heat a pan, add 1 ½ tbs of ghee 2. Add chopped garlic, ginger and chili, sauté for 30 seconds 3. Add the chopped onions to the pan and cook over high heat, stirring frequently, until they become translucent, move the onion mixture to the side of the pan 4. Add the prawns to the pan, arranging them evenly. Cook for 2-3 minutes 5. Flip the prawns and cook for another 2-3 minutes until they are fully cooked through 6. Once the prawns are done mix them with the sauteed onion, reduce the heat to low and, 7. Add turmeric powder ¼ tsp 8. Add red chili/paprika powder 1 ½ tsp 9. Garam masala ½ tsp sauté well for 30 seconds 10. Add salt ½ tsp 11. Add juice of 1 lemon 1 ½ tsp 12. Add chopped tomato 80 gm sauté for 30 seconds 13. Add mint and coriander/cilantro leaves 14. Remove from heat, close with a lid and keep it aside for 30 minutes, so that the prawns absorb all the flavors from the masala PROCESS – 2 Preparation of rice 1. In a deep pan, add 2 tbs of ghee or clarified butter 2. Add thinly sliced onion, stir the onion occasionally and fry them until they turn golden brown 3. Add cashew nuts and fry them until they become golden brown 4. Add raisins, when they plumb up and puff slightly, remove from the pan 5. Scoop out 1 tbs ghee from the pan, turn the heat to low 6. Add cloves, mace, star anise, cardamoms and cinnamon stick, sauté for 30 seconds 7. Add the chopped onions to the pan and cook over high heat, stirring frequently, until they become translucent 8. Add the washed and soaked rice which is soaked for 30 minutes 9. Fry the rice for 5 minutes in medium high heat and stir continuously 10. Reduce the heat to low and add hot water and stir 11. Add cardamom powder, garam masala, bay leaf, pandan leaf, salt and mix well 12. Close with a lid and cook for 10 minutes or until the water is completely absorbed and the rice is cooked through and stir in between 1 or 2 times 13. When the rice is done, remove it from heat and let it covered for 30 minutes to allow it to settle 14. After 30 minutes, open the lid, remove the whole spices and the leaves from the rice PROCESS -3 Layering the rice and the prawn masala 1. Transfer half of the rice to a separate bowl 2. Spread the prawn masala evenly on top of the rice 3. Add the reserved rice on the top of the prawn masala 4. Garnish with fried onions, cashew, raisins, coriander and mint leaves PROCESS – 4 1. Cover the pot tightly with a lid 2. Cook on low heat (dum) for 15-20 minutes or until steam forms inside the vessel. This allows the flavors to meld 3. Once the steam forms, remove from heat and let it rest for 30 minutes before opening the lid 4. After 30 minutes, open the lid and gently mix and incorporate the rice with prawn masala, taking care not to break the grains Serve with raita/salad and pickle Enjoy your flavorful biryani! #prawnsbiryanirecipe #shrimpbiryani #easybiriyanirecipe #recipe #prawnbiriyani #easyrecipe #EasyPrawnBiryani #BeginnerRecipes #onepotmeals #mykitchennest #viralvideo #viralvideos #indian #cookingchannel #cookingvideo #bestcookingvideos #asianfood #trending #trendingfood #trendingnow #trendingvideo

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