Spicy Jhinga Biryani

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Recipe for Spicy Jhinga Biryani

What is unique about Spicy Jhinga Biryani

Spicy Jhinga Biryani (Spicy Prawn Biryani ) is a unique home improvement, inspired by the traditional Biryani. If you love seafood and biryani, you cannot stop yourself from relishing this unique Spicy Jhinga Biryani

Jhinga – in India refers to Prawns

Ingredients for Spicy Jhinga Biryani

Jumbo prawns – 500 gms( washed and peeled)
Flavoured basmati rice – 250 gms
Onions- 4 large , finely sliced , fried and divided into 2 equal batches
Vegetable Oil – 1 cup
Tomato paste – 2 tablespoons ( alternatively 2 medium puréed tomatoes)
Green chillies – 1-2 slit horizontally ( optional )
Pulao masala – 1/2 pack
Turmeric – 1 teaspoon
Chilli powder- 1 teaspoon
Ginger-garlic paste – 1 teaspoon
Saffron – 1/ 4 teaspoon (dissolved in 1/2 cup of tepid milk )
Vegetable oil – 1 teaspoon
Clarified butter (Ghee )- 1 teaspoon
Coriander – 1/2 cup , finely chopped
Mint leave – 10-12 , finely chopped
Lemon juice – 2 tablespoons

Whole spices

Cloves -1-2
Cardamom- 1 pod
Bay leaves – 1 medium
Shahi jeera – 1 teaspoon

Whole spices to flavour the rice

Bay leaf – 1 medium
Salt to taste
Garam masala powder – 1 teaspoon
Clove – 1
Cardamom – 1
Mace(Javitri)- 1 (optional)

Method

Steps to cook the prawn base

Wash and parboil the raw prawns in 4 cups of water, a pinch of turmeric and 1 teaspoon of vinegar to soften them and remove any odours

Marinate the prawns in ginger-garlic paste, chilli powder, salt and the Pulao masala and leave them to marinate for a minimum of 1/2 an hour

In the meantime, we would get the base of the biryani readied. For this take a heavy-bottomed pan adding 4 tablespoons of oil
Temper the oil by adding all of the whole spices mentioned above. Once the aromatic smells of the spices cease to be given off add one batch of the fried onions

Lower the flame and mix in the turmeric, ginger -garlic paste, salt, pulao masala, and the tomato paste. Stir the ingredients well for 3-4 minutes and then add in the boiled prawns

Give the prawns a good mix and add about 1/4 cup of water. Let this gravy simmer on low flame for 15-20 minutes to allow the prawns to soften

In the meantime, as the prawn is left to cook, start working on can start working on the rice

Steps to cook the flavoured rice

Wash the basmati rice gently taking care to see they do not break
Set the washed rice aside
Fill a medium-sized heavy-bottomed pot (with a flat lid )with 3/4 level of water

Add whole spices to the water as mentioned above and leave the water to boil on high flame

Once the water starts bubbling add the soaked rice in, giving them a gentle mix
Keep stirring in the rice occasionally until 3/4th cooked

At this point drain off the excess starch water into a sink
While draining the water take care to hold the lid firmly against the vessel with the help of a pair of potholders ( alternatively two pieces of cloths would do )

When all the excess water has been removed perform the next step of layering the rice

For this, take a large vessel and drizzle in a small dollop of oil just enough to coat the inner bottom
Pour in the 3/4th cooked basmati rice and even out the rice to get a uniform layer

Drizzle a teaspoon of oil or ghee on the rice followed by sprinkling the saffron dissolved in milk
Next, layer the rice with the prawn gravy and then scatter the second batch of fried onions, fresh coriander, basil and lemon juice

Cover the vessel with a tight lid and leave the vessel on low flame for 15-20 minutes

At the end of this time, turn off the flame and mix the rice with a flat ladle such that the prawns along with the gravy get uniformly mixed with the flavoured rice

Serve this spicy flavoursome prawn delicacy with raita or just plain yoghurt