Prawns Biryani Recipe Video in Hindi – Urdu – Jhingoun Ki Biryani – Hyderabad Wala Recipes



Prawns Biryani from Maimoona Yasmeen’s Recipes

Ingredients: For 4 to 5 servings

Prawns marinate karne ke liye (For marination of prawns):

Jhinge (Prawns): 500 grams
Bareek namak (Salt): 1 teaspoon + ½ teaspoon
Haldi powder (Turmeric powder): 1 teaspoon
Adrak lehsan ka paste (Ginger garlic paste): 1 teaspoon
Lal mirch powder (Red chilli powder): ½ teaspoon
Garam masala powder (Spices): ½ teaspoon

Procedure:

1. Jhingon ke back ko kat karke iski rag ya vien nikal lijiye.

2. Ab in jhingon mein 1 teaspoon namak aur 1 teaspoon haldi powder dalkar achhi tarah se mila lijiye aur aadhe ghante (30 min) ke liye rakh dijiye.

3. Aadha ghanta baad, in jhingon ko achhi tarah se dho lijiye (wash) aur paani nithar dijiye.

4. Jhingon mein adrak lehsan ka paste, lal mirch powder aur garam masala powder dalkar mila lijiye aur aadhe ghante (30 min) ke liye marination ke liye rakh dijiye.

Pre-preparation:

Pyaaz (onions): 4

Basmati chawal (basmati rice): 750 grams

1. Frying pan mein talne ke liye tel (oil) daliye.

2. Jab tel garam ho jaaye, is mein bareek kati hui pyaaz daliye aur badami rang ki hone tak tal lijiye aur rakh lijiye.

3. Basmati chawal ko aadhe ghante (30 min) ke liye bheegne ke liye rakh dijiye.

For prawns gravy or Aqni:

Ingredients:

Marinate kiye hue prawns (Marinated prawns)
Tel (Cooking oil): 4 tablespoons
Adrak lehsan ka paste (Ginger garlic paste): 1 ½ tablespoon
Haldi powder (Turmeric powder): 1 teaspoon
Bareek namak (Salt): 2 teaspoons
Lal mirch powder (Red chilli powder): 2 teaspoons
Garam masala powder (Spices): ½ teaspoon
Sabith hari mirch (Whole green chillies): 6
Dahi (Curd): 2 ½ tea cup
Pudine ke patte (Mint leaves): a handful
Kata hua hara dhaniya (Chopped coriander): a handful

Procedure:

1. Separate pan mein tel daliye, adrak lehsan ka paste daliye aur 15 seconds tak ise bhuniye.

2. Is mein haldi powder daliye, marinate kiye hue jhinge daliye, garam masala powder aur kuchli hui hari mirch daliye.

3. Jhingon ko 5 min tak bhuniye.

4. Is mein pheta hua dahi daliye, pudine ke patte aur kata hau hara dhaniya daliye.

5. Achhi tarah se milakar, dhakkan dhak dijiye.

6. Medium aanch par 2 min tak pakaiyye aur dheemi aanch par pakaiyye ke jhinge gal jayen aur paani bhi sookh jaye.

7. Jab jhinge gal jaayein aur paani sookh jaaye, aanch band kar dijiye.

8. In jhingon ki gravy par teen chauthai (3/4th of the fried onions) tali hui pyaaz phailakar daliye aur baaki pyaaz ko chawal ke upar dalne ke liye rakh dijiye.

Chawal pakane ke liye (For cooking the rice):

Bheege hue basmati chawal (Soaked Basmati Rice): 750 grams
Bareek namak (Salt): 3 ½ teaspoons
Sabith zeera (Cumin seeds): 1 teapoon
Lavang (Black cloves): 2
Elaichi (Slit cardamoms): 2
Chakr Phool (Star anise): 3
Dalchini (Small sticks of cinnamon): 2
Tej patta (Bay leaves): 2
Kata hua hara dhaniya (Chopped coriander): a handful
Pudine ke patte (Mint leaves): a handful

Procedure:

1. Saucepan mein jis mein aap biryani dum dena chahte hain, 2 ½ litre paani (water) daliye.

2. Is paani mein sabithe zeera, lavang, cheeri hui elaichi, chakr phool, tej patta, kata hua hara dhaniya aur pudine ke patte daliye.

3. Bheege hue chawal se paani achhi tarah se nithaar lijiye aur saucepan ke ubalte paani mein daal dijiye.

4. Chawal ko aadha paka kar, aanch band kar dijiye aur iska paani nithaar dijiye.

Biryani dum dene ke liye (Final preparation):

Ingredients:

Aadhe pake hue chawal (Semi-cooked rice)
Jhingon ki aqni (Prawns gravy)
Pudine ke patte (Mint leaves): a handful
Kata hua hara dhaniya (Chopped coriander): a handful
Zafran (Saffron strands): a few
Doodh (Milk): ½ cup
Asli ghee (Clarified butter): 1 tablespoon
Ek chauthai tali hui pyaaz (1/4th of the fried onions)

Procedure:

1. Saucepan se aadhe chawal nikaal lijiye aur rakh lijiye.

2. Saucepan mein bache hue chawal par jhingo ki aqni ya gravy phailakar daliye.

3. Ab jo chawal humne nikal kar rakh tha, uski layer jhingon ki layer ke upar jamaiyye.

4. Chawal ke yeh layer par, pudine ke patte aur kata hua hara dhaniya phailakar daliye.

5. Zafran ki kadiyon ko doodh mein ghol kar is chawal ki layer par phailakar daliye.

6. Asli ghee aur teen chauthai tali hui pyaaz jo humne rakha tha, phailakar is chawal ki layer par daliye.

7. Dhakkan dhak dijiye aur medium aanch par 2 min tak pakaiyye aur dheemi aanch par 5 min tak pakaiyye.

8. Beech mein saucepan ka position badalte rahiye.

9. Jab chawal achhi tarah se dum ho jaayein, aanch band kar dijiye.

10. Chawal aur jhingon ki aqni ko achhi tarah se milakar, dish mein nikal lijiye.

11. Dahi ke raithe ke saath serve kijiye.

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