Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, hyderabadi prawns dum biryani with raita & komola bhog. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. Prawns or Shrimp dishes are our family favorites. I love to make prawns biryani, prawns pulao & spicy prawn masala.
Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook hyderabadi prawns dum biryani with raita & komola bhog using 35 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:
- Take 500-600 gms Fresh Prawns: (Shelled & Cleaned)
- Take To Taste Salt
- Take 1 tsp Turmeric Powder
- Prepare 1 tbsp Fresh Lemon Juice
- Take 1/2 tsp Red Chilli Powder
- Take 5-6 Cups Cooked Basmati Rice
- Get 10 Cups Water (Hot): To cook the Rice
- Take 2 Bay Leaves
- Get 4-5 Cloves
- Make ready 5-6 Black Peppercorns
- Get 4 Green Cardamoms
- Prepare 2 inch ” Cinnamon Stick: (Split into 2 halves)
- Prepare 3-4 Green Chillies
- Make ready 1-2 Black Cardamoms
- Make ready 1/4 Cup Cherry Tomatoes
- Make ready 1/8 Cup Fresh Lemon Juice
- Prepare 1 tsp Sugar
- Prepare 3-4 Onions: Finely Chopped/Sliced
- Get 1 Tomato: Finely Chopped
- Make ready 1 tsp Cumin Powder
- Get 1 tsp Coriander Powder
- Make ready 2 Star Anise
- Take 1 Javitri Strand: Whole (Roughly Crushed)
- Prepare 1/8 tsp Nutmeg Powder
- Prepare 1 tsp Shah Jeera
- Make ready 3-4 Cubeb/Kabab Cheeni
- Take 1 tsp Kashmiri Red Chilli Powder
- Take 1/4 Cup Plain Yoghurt: Well Beaten
- Prepare 1/4 Cup Fresh Coriander & Mint Leaves: Finely Chopped
- Take 1/2 Cup Ghee: In 2 Portions
- Prepare 1 tsp Kewra Water
- Make ready 1 tbsp Rose Water
- Take 5-6 Saffron Strands: Immersed in 1/4 Cup Fresh Milk (Boiled & Warm)
- Take 2-3 Drops: Edible Meetha Ittar
- Take 1/2-1 Cup Birista: Deep fried Onions
Prawn biryani aka shrimp biryani is popular as jheenga or jhinga biryani locally in India. 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. The biryani is accompanied with a peanut curry and raita at Hyderabad Biryani House (right).
Steps to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:
- 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
- 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
- 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
- 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
- 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
- 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)
- 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)
- 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
- 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
- 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
- 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
- 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…
- 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
- 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. The biryani is accompanied with a peanut curry and raita at Hyderabad Biryani House (right). Our exploration starts with Hyderabad Biryani House run by Saira Banu, a Malaysian who is married to a Hyderabad native. She is assisted by her Malay sister-in-law, Fauziah Mat Nasir. Serve with raita and lemon wedges.
So that is going to wrap this up for this exceptional food hyderabadi prawns dum biryani with raita & komola bhog recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
