26. Prawn Biryani and 27. Meat Curry

26. Prawn Biryani

Ingredients- 4 cups basmati rice, 1 kg prawns, 1 small bunch coriander, 1 small bunch mint leaves, 5 or 6 green chillies, 1 onion, 10 pepper corns, 2 tsp poppy seed, 2 inch ginger, 10 flakes garlic, 1 cinnamon, 3 cardamom, 4 cloves, ½ tsp turmeric, 2 bay leaves (Grind together all above ingredients except rice and prawns), salt (for taste) oil.

Method- Wash the prawn after shelling. Keep them at least 10 aside for garnishing. Marinate the rest of the prawns in the ground masala and keep them for 20 mins. Heat oil in a vessel, add rice and marinated prawns and stir on medium fire for 10 to 15 mins. Add 7 cups of boiling water and salt to taste. Cover with lid and let cook on low fire for 15 mins.

Apply salt, turmetic and chilli powder to the 10 prawn and fry till crisp. Garnish the biryani with these fried prawns. 

27. Meat Curry-

Ingredients- Tomato paste, coconut paste, ginger, garlic, onion, coriander leaves and powder also, chilli powder, garam masala, salt, turmeric, Meat 1 kg.

Method- Fry onion and add whole garam masala as cinnamon, cardamom, bay leaf, pepper, cloves. Then, add mutton pieces. Add turmeric, salt, chilli powder, coriander powder and mix it. After 5-10 minutes, add tomato and coconut paste, coriander leaves, green chilli. When oil separates from it then pressure it with water in which pieces are just soaked.

Variation- Kheema/ minced mutton or potato can be cooked like meat curry but less coconut.