2. Saute till the onions turn glossy. Next add in the ginger garlic paste and saute till the raw smell leaves. Next add in the tomatoes and cook till it leaves oil.
3. Meanwhile in a blender add in the coriander leaves, mint leaves and cashew nuts add little water and grind it to a fine paste. Next add in the fresh double beans. Sauté for a minute.
4. Next add in the cleaned and de-veined prawns. Mix everything and cook for a min. Next add in the chilli powder, Turmeric powder, Garam Masala, Fennel Seeds powder and Salt.
5. Mix everything together and cook for 2 mins till the masala blends well with prawn’s and double beans.
6. Soak the rice for 30 mins. Now drain the water and add the rice to the cooker.Mix well. Add the measured water. Check for salt.
7. Finally add the lemon juice and close the cooker. Wait till the pressure comes vigorously and then put on the whistle. Cook for 3 mins and then switch off the flame. Wait till the pressure subsides and then open the cooker. Carefully fluff the rice without breaking the grains.
Prawn Double Beans Biryani
Standard 1 cup measures 240 ml
Ingredients
- Oil / Ghee – 2 tbsp
- Bay Leaves – 2
- Fennel Seeds – 1 tsp
- Star Anise – 1
- Cinnamon Stick – 1 inch piece
- Cardamom pods – 2
- Green Chilli – 2
- Onion – 3
- Ginger garlic paste – 1 tbsp
- Tomato – 2
- Double Beans – 1 cup
- Prawn – ¼ kg
- Red Chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Salt as needed
- Garam Masala – 1 tsp
- Fennel Seeds powder – ¼ tsp
- Water – 2 ½ cups
- Basmati Rice – 2 cup
- Lemon juice – ½ lemon
To Grind:
- Coriander leaves – ½ cup
- Mint Leaves – ½ cup
- Cashew nuts - 8
Instructions
- Heat a cooker with oil or ghee once hot add in the Bay leaves, Cinnamon Stick, Cardamom Pods, Star Anise, Fennel Seeds. Next add in the green chilli, saute for few secs and then add in the sliced onions.
- Saute till the onions turn glossy. Next add in the ginger garlic paste and saute till the raw smell leaves. Next add in the tomatoes and cook till it leaves oil.
- Meanwhile in a blender add in the coriander leaves, mint leaves and cashew nuts add little water and grind it to a fine paste. Next add in the fresh double beans. Sauté for a minute.
- Next add in the cleaned and de-veined prawns. Mix everything and cook for a min. Next add in the chilli powder, Turmeric powder, Garam Masala, Fennel Seeds powder and Salt.
- Mix everything together and cook for 2 mins till the masala blends well with prawn’s and double beans.
- Soak the rice for 30 mins. Now drain the water and add the rice to the cooker.
- Mix well. Add the measured water. Check for salt.
- Finally add the lemon juice and close the cooker. Wait till the pressure comes vigorously and then put on the whistle. Cook for 3 mins and then switch off the flame. Wait till the pressure subsides and then open the cooker. Carefully fluff the rice without breaking the grains.
Notes
- Use good quality basmati Rice.
- I have used fresh double beans, It seasonal, It is not available you can use dried double beans.
- If using dried double beans. Soak it overnight. Pressure cook for 3 whistles and then use.
- Goes well with onion Raita and any spicy gravy.
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