Hyderabadi style Prawns Biryani
Hyderbadi Prawn Biryani with Eastern masala, Such an interesting recipe this was, an exotic flavours of garam masala and fried onions have the excellent play in this recipe. This masala made hectic sunday morning with a delicious lunch. I usually prefer some simple and easy recipes for Sunday lunch menu since we had to attend the service in church and we have more activities with our kids, when i plan this lunch.
Prawns biryani homemade
Mix the turmeric, chilli powder, salt, ginger, garlic, onion, garam masala and 1/2 cup yogurt and marinate the prawns in it, for 1/2 an hour.Then heat the oil and saute the prawn mixture in it over high heat, till brown.Then heat the oil and saute the prawn mixture in it over high heat, till brown.Then heat the oil and saute the prawn mixture in it over high heat, till brown.Then heat the oil and saute the prawn mixture in it over high heat, till brown.Serve hot garnished with the rest of the fried onions.
Prawn Biryani Restaurant style
There is a small difference between prawns and shrimp. I read in the internet that for shrimp the first two pairs of legs are bigger whereas for prawns all the legs are of uniform size. Prawns are sometimes said to be large shrimp or alternatively freshwater shrimp’. In India and UK, prawns are more common while in the US shrimp is more common. You can use either prawns or shrimp interchangeably in recipes.Prawns Biryani is one item that is always found in the menu of leading restaurants.Now I am giving the recipe of Shrimp or Prawns Biryani made using the Dum style. In this, rice, masala and prawns are cooked separately and then layered.
