Prawns 65 Biryani(pressure cooked)

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to make a special dish, Prawns 65 Biryani(pressure cooked). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Prawns 65 Biryani(pressure cooked) is one of the most popular of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look fantastic. Prawns 65 Biryani(pressure cooked) is something which I've loved my whole life.

Many things affect the quality of taste from Prawns 65 Biryani(pressure cooked), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Prawns 65 Biryani(pressure cooked) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Prawns 65 Biryani(pressure cooked) using 42 ingredients and 11 steps. Here is how you cook that.

We usually make prawns biryani so how about trying out prawns 65 biryani.It is usually a crispy fried prawns on bed of biryani rice. As in 65 recipes curry leaves is the main ingredient and so have used same in biryani rice too for that intense flavour. It's quite simple and easy to prepare recipe

Ingredients and spices that need to be Make ready to make Prawns 65 Biryani(pressure cooked):

1. 1 cup basmati rice
2. 2 cups water
3. For Biryani rice-
4. 1 bay leaf
5. 2 cardamoms
6. 1 stick cinnamon
7. 1 tsp shahi jeera
8. 1 star anise
9. 1 maggie cube
10. As per taste Salt
11. 1 tablespoon ginger garlic paste(fresh)
12. 1 tablespoon chopped coriander
13. 1 tablespoon chopped mint
14. 1/2 tablespoon crushed or chopped curry leaves
15. 2 slit green chillies
16. 1 tablespoon ghee
17. 1/2 juice of lemon
18. For For biryani masala-
19. 1/2 cup curd
20. 1 tablespoon biryani masala(any brand)
21. 1 tsp garam masala
22. Pinch red chilli powder
23. 1 tsp coriander powder
24. 1/2 tsp pepper powder
25. 1/2 tsp jeera powder
26. 1 tablespoon ghee
27. for prawns 65" Marination-
28. 15-20 medium sized prawns
29. As per taste Salt
30. 1/2 tsp turmeric
31. 1 tsp red chilli powder
32. 1/2 tsp Coriander powder
33. 1/2 tsp jeera powder
34. 1/2 tsp pepper powder
35. 1 tablespoon ginger garlic paste(fresh)
36. 1 tablespoon crushed or chopped curry leaves
37. 1 table spoon all pupose flour
38. 1/2 tablespoon cornflour
39. 1 table spoon oil
40. As required Oil for deep frying
41. 2 medium sized onion for frying
42. 5 - 7 strands Saffron or saffron colour as per preference

Instructions to make to make Prawns 65 Biryani(pressure cooked)

1. Wash and soak basmati rice for 15-20 mins.
2. In a pressure cooker add soaked rice, 2 cups of water(it's 2 cups water for 1 cup of rice) and add all ingredients that I have listed under the title "biryani rice ingredients".
3. Turn on the flame for cooker and wait till u see bubbles rising, then put the lid of the pressure cooker and pressure cook it exactly for 2 whistles.
4. In a mixing bowl mix all ingredients that I mentioned under title "biryani masala" and keep it aside.
5. Once the pressure is released open the cooker lid and quickly spread prepared masala and saffron water(can use saffron colour too) over hot rice and gently give it a light mix and immediately put the lid again and let it rest. Masala will cook on it own with steam.
6. Meanwhile clean and devein the prawns and marinate it with all ingredients listed under "prawns 65 marination.
7. Heat oil for deep frying and deep fry the prawns.
8. Once done, in same oil fry chopped add onion and fry till it turns golden brown in colour.
9. Now all our preparations are done and time for arranging.
10. Take deep bottom bowl or vessel and arrange prawns followed by layer of fried onion and then cover it with rice. Cover the bowl or vessel with plate or lid let it rest for 5 min.
11. Now take a big biryani serving plate or thali and turn the bowl or vessel upside down and there you go, you see a lovely spread of rice topped up with crispy prawns 65. Garnish it with coriander and serve it with raita.

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