For the Rice:
Heat the oil in a pan and sauté spices. Add in the rice, followed by boiling water. Bring to boil and then simmer until the water evaporates and the rice is cooked. Keep it covered, until needed.
For the Prawns:
Mix all the ingredients and marinate the prawns for 15-20 minutes.
For the Biriyani Gravy:
Heat 2 tbsp oil in a large pan and sauté the cumin, bay leaf, green cardamom and cloves. Sauté until the spices crackle to release the flavour. Add in the ginger-garlic paste and sauté. Add in the tomato puree, cumin, black pepper, cinnamon, red chilli and biriyani masala powders. Cook for 5-7 minutes, then add the fried onions and bring to a simmer. Add chopped coriander and mint leaves. Add the cream and yoghurt. Simmer for further 3-4 minutes.
Heat 2 tbsp oil in a separate pan and saute prawns until they turn light pink in colour and curl up. Add them to the biriyani gravy and bring it to simmer for 3-4 minutes. Keep them to one side.
To Assemble the Biryani:
Preheat the oven to 200°C.
Add half of the cooked rice in a large pan or pie dish, followed by prawns in biriyani gravy. Top with remaining rice. Garnish with nuts, raisins and rose petals and sprinkle rose water.
Brush the edges of the pan with egg and place the pre-rolled short curst pastry on top, making sure to crimp the edges to seal the pastry.
Cut seven 1″ holes in the pastry about 1″ from the edges; insert whole prawns tails first, leaving heads and few legs poking out. Brush top of pastry with egg; sprinkle the spice seeds and salt on to the pastry, bake until golden brown, about 30 minutes.
Serve it hot with apple-raisin raita
Apple-Raisin Raita
Mix all the ingredients together and keep it refrigerated until required.
Atul’s Biriyani Masala
Toast all the spices under the grill or in a dry pan – one by one. Allow the spices to cool a little and then blend them in spice grinder to a fine powder. Pass the spices through a sieve to remove any big or large pieces. Store the spice powder in an air tight spice tin or container. Use within 3 months.
For the Rice:
Heat the oil in a pan and sauté spices. Add in the rice, followed by boiling water. Bring to boil and then simmer until the water evaporates and the rice is cooked. Keep it covered, until needed.
For the Prawns:
Mix all the ingredients and marinate the prawns for 15-20 minutes.
For the Biriyani Gravy:
Heat 2 tbsp oil in a large pan and sauté the cumin, bay leaf, green cardamom and cloves. Sauté until the spices crackle to release the flavour. Add in the ginger-garlic paste and sauté. Add in the tomato puree, cumin, black pepper, cinnamon, red chilli and biriyani masala powders. Cook for 5-7 minutes, then add the fried onions and bring to a simmer. Add chopped coriander and mint leaves. Add the cream and yoghurt. Simmer for further 3-4 minutes.
Heat 2 tbsp oil in a separate pan and saute prawns until they turn light pink in colour and curl up. Add them to the biriyani gravy and bring it to simmer for 3-4 minutes. Keep them to one side.
To Assemble the Biryani:
Preheat the oven to 200°C.
Add half of the cooked rice in a large pan or pie dish, followed by prawns in biriyani gravy. Top with remaining rice. Garnish with nuts, raisins and rose petals and sprinkle rose water.
Brush the edges of the pan with egg and place the pre-rolled short curst pastry on top, making sure to crimp the edges to seal the pastry.
Cut seven 1″ holes in the pastry about 1″ from the edges; insert whole prawns tails first, leaving heads and few legs poking out. Brush top of pastry with egg; sprinkle the spice seeds and salt on to the pastry, bake until golden brown, about 30 minutes.
Serve it hot with apple-raisin raita
Apple-Raisin Raita
Mix all the ingredients together and keep it refrigerated until required.
Atul’s Biriyani Masala
Toast all the spices under the grill or in a dry pan – one by one. Allow the spices to cool a little and then blend them in spice grinder to a fine powder. Pass the spices through a sieve to remove any big or large pieces. Store the spice powder in an air tight spice tin or container. Use within 3 months.
