Mazedaar Jhinga Biryani | Recipe | Prawns Biryan by Tooba’s Kitchen 

Prawns Biryani by Tooba’s Kitchen
Ingredients:
Cooking oil ½ Cup
Badi elaichi 1
Hari elaichi 2
Darchini 1
Sabut kali mirch ½ tsp
Badiyan ka phool 1
Laung (Cloves) 3-4
Tez paat 2
Zeera ½ tbs
Adrak lehsan paste 1 tbs
Tamatar (Tomatoes) 3 medium
Piyaz (Onion) 4 medium
Namak (Salt) ½ tbs or to taste
Haldee powder (Turmeric powder) 1 tsp
Dhania powder (Coriander powder) ½ tbs
Zeera (Cumin seeds) crushed 1 tsp
Dahi (Yogurt) whisked 1 Cup
Jheenge (Prawns) ½ kg washed
Garam masala powder 1 tsp
Chawal (Rice) sella 2 Cups (soaked & boiled until ¾ th done with whole spices & salt) Pyaz (Onion) fried handful Hara dhania (Fresh coriander) ¼ Cup Zarda ka rang (Yellow food color) ½ tsp +Pani (Water) 1 tbs Pyaz (Onion) fried handful
Directions:
In pot,add cooking oil,black cardamom,green cardamom,cinnamon stick,black peppercorns,star anise, cloves,bay leaves,cumin seeds and mix well.
Add onion fry until Light golden
Add ginger garlic paste and mix well.
Add tomatoes and mix well.
Add salt,turmeric powder,coriander powder and cumin seeds,mix well and cook for 5 minutes.
Ad yogurt and mix well.
Add fried onion,mix and cook for 2-3 minutes.
Add prawns and mix well.
Cover and cook on low flame for 3-4 minutes then cook until oil separates.
Add garam masala powder,mix well & set aside.
In pot,add half quantity of boiled rice,fried onion,prawn gravy masala,fresh coriander,remaining boiled rice,dissolve yellow food color and fried onion.
Cover and steam cook on low flame for 6-8 minutes & serve!
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