Jhinga Biryani

by Nighat Nadeem Serves 5

Directions

Step 01

Add prawns to the marinade. Set it aside.

Step 02

Add Hanson’s Fried Onions, tomatoes, fry until soft.

Step 03

Add all dry & wet masalas, fry till oil begins to separate.

Step 04

Now add prawns with the marinade.

Step 05

Stir & let cook till done.

Step 06

Season with salt & remove from heat.

Step 07

Grease a large, deep baking dish & layer half the rice, followed by all the prawns & then cover with the remaining rice.

Step 08

Pour saffron milk over, garnish with Hanson’s Fried Onions & coriander.

Step 09

Seal the dish with dough. Bake until golden. Serve with Raita.

Ingredients

  • 500 gms Basmati Rice (parboiled & drained)
  • 500 gms Prawns (cleaned)
  • 2 small bowls Hanson’s Fried Onions
  • 200 gms Tomatoes (finely chopped)
  • 4 tbsp Coriander Seeds
  • 2 tbsp Cumin Seeds
  • 1 tbsp Fennel Seeds
  • 2 cm Cinnamon
  • 5 Cloves
  • 5 Green Cardamoms
  • 10 Peppercorns
  • 2 tsp Hanson’s Red Chilli Paste
  • 2 tsp Hanson’s Green Chilli Paste
  • 1 tbsp Hanson’s Mint Chutney
  • ½ Cup Coriander
  • 1 tbsp Zafran (soaked in 3 tbsp warm milk)
  • 3 tbsp Chopped Coriander
  • Oil (for cooking)
  • 1 cup Yoghurt
  • 5 ml Lemon Juice
  • ½ tsp Turmeric
  • 3 tbsp Hanson’s Ginger-Garlic Paste
  • Salt (for taste)