Prawn Biryani

So much is happening in this part of the world at the moment. I am sure you guessed it right where I am pointing towards. The whole city where I am residing is bustling with the fever of sports. The smell of air is filled with jubilation and celebrations cheering 10000 athletes all over the world. Away from the main venue I still feel the joy and rejuvenating spirits of the Olympians,it is hard to escape without waving the flag of one world one dream.

It is great to sneak a peek at the participants wearing their badges proudly representing their country .The weekend was special celebrating the opening of the mega event and was worth wiping every sweat that has been put into this mammoth task.

With a spectacular showcase of the opening ceremony, Beijing opened its arm to welcome the viewers from every nook and corner of the world. It was thrilling and exciting to soak in the happiness of the host country where we currently reside.

As we know celebration go hand in hand with gastronomical desires, so I decided to cook an easy one pot dish and stay glued to television to watch the amazing opening ceremony.

Here is a version of the prawn biryani adapted from my Chicken dum biryani.

The flavor of mint sprigs and coconut milk is highly echoed in this recipe. Coconut milk with shrimp is a delectable combination.

Ingredients

2 cups basmati rice

20 to 25 prawns shelled

2to3 potatoes cubed

Masala -1

1 onion chopped

1 tomato chopped

1table spoon ginger mince

1 tables spoon garlic mince

Masala-2

2 tablespoon poppy seeds

½ cup coriander leaves

½ cup mint leaves

2 green chillies

Dry masala

1tsp turmeric powder

2 tsp chilli powder

1tablespoon cumin powder

1tablespoon coriander powder

2tablespoon garam masala

4to5 cardamom pods

4to5 cloves

1tablespoon whole black pepper

bay leaves

1 inch cinnamon stick

Coconut milk ½ cup

Method

Cook the basmati rice aldente.Spread it gently so that they are not sticky.Meanwhile heat a heavy bottom pan and add the whole cardamoms, cloves,cinnamon,pepper and bay leaves. When they start to splutter add the chopped onions.Sauté them and add minced ginger garlic.

Add chopped tomatoes and cook them on low fire till done.Add the dry masala. Add cubed potatoes and simmer them on low fire till the potatoes are half cooked.Add shrimps and sauté them. Add ground coriander and mint paste. Sauté them for couple of minute’s .Finally add coconut milk and simmer till the gravy thickens.

In a heavy bottom vessel with a lid,layer the rice and the above curry.Close the lid and simmer on a low fire for 3 to 5 minutes.

Enjoy and serve with raita .

PS-Readymade Biryani masala can be used instead of dry masala.

This article was published in http://www.reuters.com

http://www.reuters.com/article/blogBurst/entertainment?bbPostId=B9Z7U1xOVGeGB4fEfTlSdnr2CzEV4KqmYJSGcCz2IAoSTS39Mj