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Layered Prawn Biryani


  • DH Long Grain Basmati Rice – 2 cups
  • DH Ginger Garlic Paste – 1½ tbsp
  • DH Turmeric Powder – 1 tsp
  • DH Coriander Powder – 2 tsp
  • DH Chilli Powder – 1 tsp
  • DH Biryani Masala – 2 tsp
  • Prawns (deveined) – 2 cups
  • Onion – 2 (sliced)
  • Green chillies – 4 (paste)
  • Curd – ½ cup
  • Coriander leaves – 2 sprigs ( chopped)
  • Mint leaves – 1 sprig ( chopped)
  • Cinnamon stick – 2 small pieces
  • Cloves – 5
  • Cardamom – 3
  • Bay leaf – 1
  • Ghee – 2 tbsp
  • Oil – 3 tbsp
  • Salt – to taste
  • Water – 4 cups (boiling)
Heat 1 tablespoon ghee and 1 tablespoon oil in a thick- bottomed pan. Add cinnamon sticks, cloves, cardamom and bay leaf. When they start spluttering, add a few slices of onion and ½ a teaspoon of ginger garlic paste. Add washed, soaked and drained basmati rice, salt and fry for a minute. Add the boiling water, close the lid and cook till done. Fluff the rice. Scoop out some rice from this and add a few drops of yellow food colour mixed with 2 tablespoons of milk, mix well so that the colour spreads evenly. Keep this aside. In a pan, heat oil and sauté onion, ginger garlic, green chilli paste, chopped coriander and mint leaves. Add the dry masalas and sauté well. Add the curd and salt. Put in the prawns and cook till the gravy coats on the pieces. In a deep bottomed pan, spread the white rice. Layer the masala on this. Cover with the yellow rice, sprinkle the rest of the chopped coriander and mint leaves. Pour the remaining ghee on the top, cover and cook for 5 to 10 minutes on low flame. Serve hot with raitha and Double Horse Pickle of your choice.
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