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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, hyderabadi prawns dum biryani with raita & komola bhog. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine 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. Prawns or Shrimp dishes are our family favorites. I love to make prawns biryani, prawns pulao & spicy prawn masala.

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

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

To my knowledge, all I knew was, that this is an Indian style prawn biryani recipe. Add Slitted Green chillies, chopped tomato, salt. Have seen so many varieties in India Gate Basmathi rice, of this recipe, i used basmati Rice Tibar. English Text Recipe —- http://www.foodvedam.com/prawns-biryani/తెలుగు వెర్షన్ — http://www.maatamanti.com/hyderabadi-prawns-biryani.

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

Have seen so many varieties in India Gate Basmathi rice, of this recipe, i used basmati Rice Tibar. English Text Recipe —- http://www.foodvedam.com/prawns-biryani/తెలుగు వెర్షన్ — http://www.maatamanti.com/hyderabadi-prawns-biryani. 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.

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