Ingredients:
For Biryani
1 cup rice
1 whole black cardamom
1 cinnamon stick, 2 bay leaves
2 small cardamom
4 cup prawns lobster/prawns stock
½ tsp saffron soaked in warm milk
½ cup cleaned and deveined prawns
½ cup chopped lobster
1 tsp cumin seeds,1 tsp mustard seeds
2 clove,1 cinnamon stick
½ tsp whole pepper corns
2 tsp ginger garlic paste
4 tblsp vinegar, 4 tblsp tomato sauce
3 whole red chillies,1 tsp sugar, salt
2 onion
Solkadi: 4 kokum fruit
½ cup grated coconut
1 tsp carom seeds/ajwain
2 clove garlic
½ tsp asafoetida
Pinch of sugar and salt
Method
Marinate the prawns and lobster with salt and turmeric for 10 minutes. Keep two prawns with tail intact for garnish. Dry roast the cumin seeds, mustard seeds, clove, cinnamon stick, pepper corns, red chilly and powder it with sugar and salt.
Now grind this along with ginger, garlic, vinegar, tomato sauce. Take a pan with clarified butter and deep fry one sliced onion till crisp for garnishing. Keep it aside. In the same pan just fry the prawns and lobster for a minute and remove.
In the same pan sauté onions till brown, add tomato and sauté well. Add the ground paste. Saute well till the oil leave the sides. Now add the prawns and lobster and cook till almost done, do not overcook it as it has to be further baked.
In a large vessel take the stock add salt, the whole spices.
Then add the pre-soaked basmati rice and when it is three fourth done remove and strain the rice. Now layer the rice and prawns lobster mix alternatively and in between the layers add fried onions, mint leaves saffron milk and bake at 200 degree C for 20 minutes. (can add fried nuts if desired). Garnish with the prawns which have their tails intact.
For Solkadi: Soak the kokum in ¼ cup warm water. Now grind the coconut, cardamom seeds, garlic, asafoetida, sugar and salt and strain the mixture.
Now add the strained liquid to the kokum fruit and serve chilled or at room temperature. It serves as a cleansing palate and also aids in digestion.
No comments:
Post a Comment