Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog

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Many things affect the quality of taste from Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog estimated approx 1 hr 15 mins (prep to dish).

To get started with this particular recipe, we have to prepare a few components. You can have Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog using 35 ingredients and 14 steps. Here is how you can achieve it.

One of the traditional & authentic delicacies of the province...needs not any further introduction at all...
The name is sufficient enough to speak about itself...

#GA4
#Wk16
#Biriyani

Ingredients and spices that need to be Take to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:

1. 500-600 gms Fresh Prawns: (Shelled & Cleaned)
2. To Taste Salt
3. 1 tsp Turmeric Powder
4. 1 tbsp Fresh Lemon Juice
5. 1/2 tsp Red Chilli Powder
6. 5-6 Cups Cooked Basmati Rice
7. 10 Cups Water (Hot): To cook the Rice
8. 2 Bay Leaves
9. 4-5 Cloves
10. 5-6 Black Peppercorns
11. 4 Green Cardamoms
12. 2 inch ” Cinnamon Stick: (Split into 2 halves)
13. 3-4 Green Chillies
14. 1-2 Black Cardamoms
15. 1/4 Cup Cherry Tomatoes
16. 1/8 Cup Fresh Lemon Juice
17. 1 tsp Sugar
18. 3-4 Onions: Finely Chopped/Sliced
19. 1 Tomato: Finely Chopped
20. 1 tsp Cumin Powder
21. 1 tsp Coriander Powder
22. 2 Star Anise
23. 1 Javitri Strand: Whole (Roughly Crushed)
24. 1/8 tsp Nutmeg Powder
25. 1 tsp Shah Jeera
26. 3-4 Cubeb/Kabab Cheeni
27. 1 tsp Kashmiri Red Chilli Powder
28. 1/4 Cup Plain Yoghurt: Well Beaten
29. 1/4 Cup Fresh Coriander & Mint Leaves: Finely Chopped
30. 1/2 Cup Ghee: In 2 Portions
31. 1 tsp Kewra Water
32. 1 tbsp Rose Water
33. 5-6 Saffron Strands: Immersed in 1/4 Cup Fresh Milk (Boiled & Warm)
34. 2-3 Drops: Edible Meetha Ittar
35. 1/2-1 Cup Birista: Deep fried Onions

Instructions to make to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog

1. Wash the rice 3-4 times & soak in the water for about 30-45 mins time- set aside, prepare the Birista: Heat up a kadhai/wok- Add in the sliced onions, deep fry until dark golden brown & then, strain to dish out- set aside
2. Wash & Clean the prawns- Apply some salt, turmeric powder & fresh lemon juice to it & coat it well enough & set aside for about 45-60 mins time, keep rest all other items handy & well prepared to start on with the cooking procedure
3. Now, in a Saucepan: Boil the soaked Rice with the measured water in the 1:2 Ratio (ie. Water should be the double if the raw rice measure)- Add in the salt & whole spices to the boiling water
4. Let the rice get cooked about 70-75% & then strain it & spread it to let it dry a bit & now, prepare the Prawns gravy for the Biriyani dish
5. In a frying pan: Add in the measured ghee (1/4 Cup) & allow it to heat up over the medium flame- Add in the tempering spices to it, allow it to release its fine aroma & then add in the chopped onions, sauté until translucent
6. Now, add in the chopped tomatoes, green chillies, turmeric & red chilli powder powders, salt & sugar & rest other ground spices & well sauté until the oil surfaces up & the gravy mixture releases nice aroma- (Add in some splashes of water, to avoid burning)
7. At this point: Add in the marinated prawns & keep stirring gently but continuously until nicely combined & well coated in the gravy- Cover & cook for about 5 mins time, stirring occasionally in between, check & adjust the salt (if required)
8. Turn off the flame once done: Now, it’s time to do the layering for the Biriyani...In a large heavy bottomed pan: Add in the 1st layer of rice, then sprinkle some crushed black peppers & Birista, some ghee, some Rose & Kewra Waters
9. 2nd layer is of the prawns...then, 3rd layer of rice again- spread it well over the prawns mixture/gravy...4th layer’s of the remaining prawns gravy & the final 5th layer is of the remaining rice again- spread over covering the prawns layer
10. Finally, on the top most layer of the rice- repeat the same process as that of the 1st layer of rice & lastly, goes in the saffron milk, chopped coriander & mint leaves & the rest of the ghee & splitted green chillies
11. Cover the pan with its own lid, tightly & put something heavy on its top or if any hole is there- close it with a clove inserting into the same
12. Put it on the high heat for about 3-5 mins time initially & then, reducing the flame to the low & allow it to cook for another 15-20 mins time in this slow heat/Dum...
13. Turn off the flame once done: let it sit on the hot oven, in the same way for another 10-15 mins time before serving it piping hot with a bowl of Curd/Mint Raita, some Salad & end this scrumptious meal with an equally delectable sweet dish
14. Enjoy the famous HYDERABADI PRAWNS BIRYANI AND CURD RAITA & KOMOLA BHOG

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