Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog
Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hyderabadi prawns dum biryani with raita & komola bhog. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is something that I have loved my whole life.

Great recipe for Hyderabadi Prawns 🍤 Dum Biriyani with Raita & Komolabhog 💁🏻‍♀️. One of the traditional & authentic delicacies of the province.needs not any further introduction at all. Served with specially made gravy, cucumber raita and hard boiled egg. Prawn Biryani (Hyderabadi recipe) with step by step photos & a video recipe.

To begin with this particular recipe, we must first prepare a few ingredients. You can have hyderabadi prawns dum biryani with raita & komola bhog using 35 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:
  1. Make ready 500-600 gms Fresh Prawns: (Shelled & Cleaned)
  2. Prepare To Taste Salt
  3. Prepare 1 tsp Turmeric Powder
  4. Get 1 tbsp Fresh Lemon Juice
  5. Make ready 1/2 tsp Red Chilli Powder
  6. Prepare 5-6 Cups Cooked Basmati Rice
  7. Take 10 Cups Water (Hot): To cook the Rice
  8. Get 2 Bay Leaves
  9. Take 4-5 Cloves
  10. Make ready 5-6 Black Peppercorns
  11. Get 4 Green Cardamoms
  12. Take 2 inch ” Cinnamon Stick: (Split into 2 halves)
  13. Make ready 3-4 Green Chillies
  14. Prepare 1-2 Black Cardamoms
  15. Prepare 1/4 Cup Cherry Tomatoes
  16. Prepare 1/8 Cup Fresh Lemon Juice
  17. Prepare 1 tsp Sugar
  18. Make ready 3-4 Onions: Finely Chopped/Sliced
  19. Make ready 1 Tomato: Finely Chopped
  20. Take 1 tsp Cumin Powder
  21. Take 1 tsp Coriander Powder
  22. Take 2 Star Anise
  23. Take 1 Javitri Strand: Whole (Roughly Crushed)
  24. Prepare 1/8 tsp Nutmeg Powder
  25. Take 1 tsp Shah Jeera
  26. Get 3-4 Cubeb/Kabab Cheeni
  27. Get 1 tsp Kashmiri Red Chilli Powder
  28. Get 1/4 Cup Plain Yoghurt: Well Beaten
  29. Get 1/4 Cup Fresh Coriander & Mint Leaves: Finely Chopped
  30. Get 1/2 Cup Ghee: In 2 Portions
  31. Take 1 tsp Kewra Water
  32. Get 1 tbsp Rose Water
  33. Get 5-6 Saffron Strands: Immersed in 1/4 Cup Fresh Milk (Boiled & Warm)
  34. Get 2-3 Drops: Edible Meetha Ittar
  35. Get 1/2-1 Cup Birista: Deep fried Onions

It is a delicious combination of prawn, basmati rice, herbs. Spicy shrimp masala layered with crisp fried onions and aromatic basmati rice, slow cooked to perfection, divine! To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe. But, after I situated myself down towards the southern India, the biryani list further enriched.

Instructions to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:
  1. Wash the rice 3-4 times & soak in the water for about 30-45 mins time- set aside, prepare the Birista: Heat up a kadhai/wok- Add in the sliced onions, deep fry until dark golden brown & then, strain to dish out- set aside
  2. Wash & Clean the prawns- Apply some salt, turmeric powder & fresh lemon juice to it & coat it well enough & set aside for about 45-60 mins time, keep rest all other items handy & well prepared to start on with the cooking procedure
  3. Now, in a Saucepan: Boil the soaked Rice with the measured water in the 1:2 Ratio (ie. Water should be the double if the raw rice measure)- Add in the salt & whole spices to the boiling water
  4. Let the rice get cooked about 70-75% & then strain it & spread it to let it dry a bit & now, prepare the Prawns gravy for the Biriyani dish
  5. In a frying pan: Add in the measured ghee (1/4 Cup) & allow it to heat up over the medium flame- Add in the tempering spices to it, allow it to release its fine aroma & then add in the chopped onions, sauté until translucent
  6. Now, add in the chopped tomatoes, green chillies, turmeric & red chilli powder powders, salt & sugar & rest other ground spices & well sauté until the oil surfaces up & the gravy mixture releases nice aroma- (Add in some splashes of water, to avoid burning)
  7. At this point: Add in the marinated prawns & keep stirring gently but continuously until nicely combined & well coated in the gravy- Cover & cook for about 5 mins time, stirring occasionally in between, check & adjust the salt (if required)
  8. Turn off the flame once done: Now, it’s time to do the layering for the Biriyani…In a large heavy bottomed pan: Add in the 1st layer of rice, then sprinkle some crushed black peppers & Birista, some ghee, some Rose & Kewra Waters
  9. 2nd layer is of the prawns…then, 3rd layer of rice again- spread it well over the prawns mixture/gravy…4th layer’s of the remaining prawns gravy & the final 5th layer is of the remaining rice again- spread over covering the prawns layer
  10. Finally, on the top most layer of the rice- repeat the same process as that of the 1st layer of rice & lastly, goes in the saffron milk, chopped coriander & mint leaves & the rest of the ghee & splitted green chillies
  11. Cover the pan with its own lid, tightly & put something heavy on its top or if any hole is there- close it with a clove inserting into the same
  12. Put it on the high heat for about 3-5 mins time initially & then, reducing the flame to the low & allow it to cook for another 15-20 mins time in this slow heat/Dum…
  13. Turn off the flame once done: let it sit on the hot oven, in the same way for another 10-15 mins time before serving it piping hot with a bowl of Curd/Mint Raita, some Salad & end this scrumptious meal with an equally delectable sweet dish
  14. Enjoy the famous HYDERABADI PRAWNS BIRYANI AND CURD RAITA & KOMOLA BHOG

To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe. But, after I situated myself down towards the southern India, the biryani list further enriched. Freshly Cooked Chicken Dum Biryani, cooked with succulent chicken pieces marinated in exotic. Hyderabadi Prawn Biryani [Half] with Chicken Lollypop Combo. Biryani is prepared in an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice.

So that’s going to wrap this up for this special food hyderabadi prawns dum biryani with raita & komola bhog recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!