Then with the help of a fork gently mix up the rice from below. Off the flame allow the rice to rest for 10 mins. Do not open up immediately and mix the rice. Step 7:Gently mix up the rice along with the water close and cook the rice. Once the water boils up add in the soaked and drained rice. Step 6: Add the boiled water to the gravy (1 cup of rice = 2 cup of boiling water) Then add in a tbsp of lemon juice & salt. Once that’s done add in the thick curd cook for 2 min., then add on the chopped tomatoes, mint leaves and coriander leaves once the gravy thickens add in the cooked prawns combine the prawns along with the biyani gravy. Step 5: Add in the Kashmiri red chili powder, Turmeric powder and cook. The whole paste of the biryani masala will get thickened and the oil will start separating. Cook until all the ingredients leaves its raw smell leaves that will take around a min of 5-6mins. Step 4: To the same Kadai add in the ground shallots, the garlic paste and the ground whole spice, ginger and chili. Step 3: To a wide Kadai add in oil, Once the oil is heated up add in the marinated prawns and roast until they get a good brown texture at the same time do not over cook the prawns and get it rubbery. Repeat the same for garlic as well.Next add in the whole spices, green chilies, ginger and by adding a very little water grind the whole thing to a fine paste. Step 2: To a mixer blend the ingredients Shallots (without adding water ) remove and keep it aside. Step 1 : Marinate the prawns with the ingredients mentioned under “To Premarinate)

Main ingredient – Jeerakasamba rice / Seeragasamba rice (1 cup rice = 2 cups of boiling water) Our unique small batch fresh dum cooking process, coupled with aged long grain Basmati rice, an array of aromatic Indian. Kashmiri chili powder – 1.5 tsp (adjust accordingly).

Chopped mint leaves and coriander leaves (retain the stem).

Whole spices – 1 Cardamom, 3 cloves, small piece of cinnamon.Prawns -500 grams -(cleaned and deveined).Prawns Biryani with seeraga samba rice is best served with curd raita, salna and some yum kesari. The basic biryani masala that’s used in this biryani is more over similar to that of dindigul chicken biryani as we use a good amount of shallots to the biryani that adds on more and more flavor to the dish. There are 3 main steps for prawns biryani with seeraga samba rice thats Premarination and shallow frying the prawns later we the biryani masala is prepared with lots of shallots and finally the rice is cooked along with the cooked prawns masala. Seeraga samba rice by itself adds on more taste for the biryani. Prawns biryani with seeraga samba rice is one of its kind with has its own taste and amongst the sea food biryanis my fav hits on the prawns biryani and especially when made in seeraga samba rice.

Biryani seeraga samba rice