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Jheenga Biryani
Serves : 4 Portions
The Rice
300 gram : rice
5 no : cardamon seed green
5 no : clove
45 millilitre : rose water
15 millilitre : lemon juice, fresh
to taste : salt
20 gram : ginger, fresh
2 no : chilli green, fresh
15 gram : mint leave, fresh
15 gram : coriander leave, fresh (Chinese parsley)
2 teaspoon : saffron
30 millilitre : milk
The Prawn
32 no : prawn, fresh, medium size cleaned
50 ml : desi ghee (butter clarified)
5 no : cardamon pod green
3 no : clove
2 no : cinnamon
2 no : bay leave
5 teaspoon : garlic paste
2 teaspoon : ginger paste
to taste : salt
60 gram : yoghurt
1 teaspoon : chilli powder yellow
360 millilitre : stock prawn
2 tablespoon : lemon juice, fresh
60 millilitre : cream, fresh
2 teaspoon : cardamon powder green
1 teaspoon : mace powder
1 dash : ittar (rose essence)
The Rice
Pick the rice, wash in the running water, soak for 45 minutes.
Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and then make a paste.
Scrape, wash and cut ginger into julienne. Remove the green chilli stems, wash, slit, de-seed and finely chop. Clean, wash and chop the mint leaves and coriander leaves.
The Prawn
De-shell but retain the tails, de-vein, wash and pat dry. Whisk yoghurt in a bowl. Heat ghee in a handi/pan, add the green cardamon, cloves, cinnamon and bay leaves, stir over medium heat until cardamon changes colour. Add the garlic and ginger paste, bhunno/stir-fry until the moisture has evaporated. Remove handi/pan from heat, stir in yoghurt and return to heat. Bhunno/stir-fry until the liquid has evaporated, then add prawns, stir, sprinkle yellow chilli and salt, stir, turn prawns over once, add stock and bring to a boil. Reduce to low heat, simmer for a minute. Remove the prawns and continue to simmer the stock for 4-5minutes. Remove and pass the gravy through fine muslin into a separate handi/pan, add lemon juice, cream, mace, cardamon and ittar, stir and adjust the seasoning.
Cooking
Pre-heat to 195 deg. C.
Boil 1.5 litres water in a handi/pan, add cardamon, cloves and salt, stir, add rice, bring to a boil. Add rose water and lemon juice, continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside.
Serve
Remove half the stock and return the handi/pan to medium heat, arrange half the prawns in the stock, sprinkle half the ginger julienne, green chillies, mint and coriander leaves. Spread half of the partially cooked rice on top, arrange the remaining prawns on the rice, and sprinkle the remaining ginger, green chillies, mint and coriander.
Pour on half of the reserved stock. Spread the remaining rice, sprinkle the fried onions, cover with a lid, seal with atta dough (whole wheat dough) and cook until the steam begins to sip out of the dough. Remove and keep aside.
Place the sealed handi/pan on dum in the pre-heated oven for 8-10 minutes.
Break the seal and serve from the handi/pan itself with burrhani.
Serves : 4 Portions
The Rice
300 gram : rice
5 no : cardamon seed green
5 no : clove
45 millilitre : rose water
15 millilitre : lemon juice, fresh
to taste : salt
20 gram : ginger, fresh
2 no : chilli green, fresh
15 gram : mint leave, fresh
15 gram : coriander leave, fresh (Chinese parsley)
2 teaspoon : saffron
30 millilitre : milk
The Prawn
32 no : prawn, fresh, medium size cleaned
50 ml : desi ghee (butter clarified)
5 no : cardamon pod green
3 no : clove
2 no : cinnamon
2 no : bay leave
5 teaspoon : garlic paste
2 teaspoon : ginger paste
to taste : salt
60 gram : yoghurt
1 teaspoon : chilli powder yellow
360 millilitre : stock prawn
2 tablespoon : lemon juice, fresh
60 millilitre : cream, fresh
2 teaspoon : cardamon powder green
1 teaspoon : mace powder
1 dash : ittar (rose essence)
The Rice
Pick the rice, wash in the running water, soak for 45 minutes.
Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and then make a paste.
Scrape, wash and cut ginger into julienne. Remove the green chilli stems, wash, slit, de-seed and finely chop. Clean, wash and chop the mint leaves and coriander leaves.
The Prawn
De-shell but retain the tails, de-vein, wash and pat dry. Whisk yoghurt in a bowl. Heat ghee in a handi/pan, add the green cardamon, cloves, cinnamon and bay leaves, stir over medium heat until cardamon changes colour. Add the garlic and ginger paste, bhunno/stir-fry until the moisture has evaporated. Remove handi/pan from heat, stir in yoghurt and return to heat. Bhunno/stir-fry until the liquid has evaporated, then add prawns, stir, sprinkle yellow chilli and salt, stir, turn prawns over once, add stock and bring to a boil. Reduce to low heat, simmer for a minute. Remove the prawns and continue to simmer the stock for 4-5minutes. Remove and pass the gravy through fine muslin into a separate handi/pan, add lemon juice, cream, mace, cardamon and ittar, stir and adjust the seasoning.
Cooking
Pre-heat to 195 deg. C.
Boil 1.5 litres water in a handi/pan, add cardamon, cloves and salt, stir, add rice, bring to a boil. Add rose water and lemon juice, continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside.
Serve
Remove half the stock and return the handi/pan to medium heat, arrange half the prawns in the stock, sprinkle half the ginger julienne, green chillies, mint and coriander leaves. Spread half of the partially cooked rice on top, arrange the remaining prawns on the rice, and sprinkle the remaining ginger, green chillies, mint and coriander.
Pour on half of the reserved stock. Spread the remaining rice, sprinkle the fried onions, cover with a lid, seal with atta dough (whole wheat dough) and cook until the steam begins to sip out of the dough. Remove and keep aside.
Place the sealed handi/pan on dum in the pre-heated oven for 8-10 minutes.
Break the seal and serve from the handi/pan itself with burrhani.
