SHAIYYA JHINGA BIRYANI ( VERMICELLI PRAWN BIRYANI)

INGREDIENTS

■ 1 kg white prawns ( 600 gm after shelling) ■ 750 gm rava semiya ■ 450 gm sliced onions ■ 50 ml oil ■ 6 green chillies ( slit) ■ 150 gm sliced tomato ■ 5 green cardamom, ■ 6- 7 cloves ■ ½ ” cinnamon ■ Juice of 2 lemons ■ 1 tsp garam masala ■ 1 tsp jeera ■ 1 tsp dhaniya powder ■ ¼ tsp turmeric ■ 1 tsp red chillies ■ 1 tsp jeera powder ■ A handful of fried onions ■ 2 tsp coriander ■ 1 handful of mint ■ 1 handful of curry leaves ■ 1 ½ tsp ginger- garlicturmeric paste ■ 2 tbsp curd ■ Ghee + oil ( 50 ml each) ■ Few drops of saffron colour

METHOD

■ Clean white prawns. They lose 40 per cent on shelling, so a kilo becomes 600 gm. Tip: Wash prawns with vinegar, and soak in vinegar. Wash it once more, and use, otherwise it releases water.

■ Heat oil in a kadai.

■ Add sliced onions and slit green chillies.

■ Add sliced tomatoes and fry well. Sprinkle salt.

■ While the onions cook, boil water in a vessel to prepare semiya.

■ Add green cardamom, cloves, cinnamon and salt to the boiling water.

■ As the water comes to a boil, add semiya.

■ Boil for under a minute. Makes sure it just blanches.

■ Add lemon juice to prevent sticking. Strain and cool.

■ To the onions, add garam masala, jeera powder, dhaniya powder, turmeric, red chillies and jeera seeds.

■ Add fried onions and a handful of coriander, mint and curry leaves.

■ Check seasoning. Add a oil or salt if required.

■ Add ginger- garlic- turmeric paste ( add early as prawns cook fast.)

■ Add white prawns, stir.

■ Add curd to the prawns, stir well. Cook for two to three minutes.

■ Check for seasoning, add red chilli for colour. Take the prawns off the heat.

■ Add vermicelli.

■ Add fried onions, coriander and mint as garnishing.

■ Layer it with semiya again.

■ Sprinkle ghee and oil for enhanced flavour and saffron colouring ( biryani).

■ Put it on dum for about five to ten minutes and it’s ready to serve.