Prawn Biryani

The terms shrimp and prawns are often used interchangeably. I myself had to read on few different websites the difference between the two. I am not going to go into detail here. Though they are not the same they look very similar and taste quiet similar as well. Hence in my kitchen and I am sure in most kitchens they are interchangeable in any dish.

The other day hubby wanted to eat some rice dish and we didn't have any veggies and there was no time to defrost chicken. So I looked in my freezer and found some tiger prawns. So I immediately decided to make some prawn biryani. I took the frozen prawn out and put them in some water and left it for 30 mins and they were ready to be cooked. We buy our seafood from the farmer's market in Memphis. Oh I go crazy when I go there everything looks so fresh & yummy. It reminds me of our Indian fish markets.

So here goes my recipe for jhatpat/quick prawn biryani.

3 cups basmati rice (washed and soaked for atleast 15mins)
10-12 prawns/shrimp (washed and cleaned)
1 big tomato chopped
1 onion chopped
2 tbspn ginger garlic paste
1/2 tsp turmeric powder
whole garam masala/spices (2 bay leaves, 2 cardamoms, 3 cloves, 4 peppercorns, 1 star anise, 1 big black cardamon)
1/2 tsp cummin powder
1/2 tsp coriander powder
1 tsp tandoori masala (I use Shan brand for the color)
1 tsp Kasuri methi 
Salt

Marinate the prawn with salt and turmeric powder and keep aside.

In a pan heat some oil add the whole spices if using any for the rice (check notes), add the rice  (drain the rice before adding) fry for 2 mins and add some salt and add around 5 or 6 cups hot water ( 1 1/2 - 2 cups of water for each cup of rice approx) and cover and cook. Once the rice is done open the cover and let the steam out to cool it.

In another pan add some oil and heat it then add the whole spices and fry. Now add the onions and fry. Add the ginger-garlic paste and cook till the raw smell goes away and onions are golden brown. Now add the tomatoes, cumin powder, coriander powder, tandoori masala and cook till tomatoes are soft and can be mashed with the back of the laddle. Now add the prawn mix well and cook.
Now add some kasuri methi mix and add some water (around 2-4 tbspn) to give it a good consistency. Adjust salt.

Now layer the basmati rice over the gravy and garnish with cilantro leaves. Cover and cook on low heat for 10-15 mins till the flavors mix.
Serve with salad.

Note:
While adding water to the rice start with 1 1/2 cups for each cup of rice so that the rice is not over cooked. You can add more when the rice is half cooked (midway) using your judgement.
You can add some whole spices (cloves, bay leaves cardamom etc.) while cooking the rice as well. I actually forgot to do so.
You can also add 1-2 tbspn of cilantro-mint paste after the onions are golden brown for more flavor.
You can layer this biryani in an over safe dish and cover with foil and keep in over for 10-15 mins for the flavors to blend as well. 
You can make the same biryani using any white fish. Be careful while cooking fish as it can break easily.