Prawance : half kg
Basmati Rice : 250 grams
Onions : 1 nos
Green Cillies : 4 nos
Zinger, garlic paster : 2 spoons
Tomotoes : 2 Nos
Lemon : 1 No
Corriander Powder : 1/2 spoon
Mirch Powder : 1 spoon
Corriander leaves : A handfull
Pudina Leaves : Hand ful
Turmeric Powder : 1/4 Spoon
Salt : To taste
Cloves : 4 nos
Curd : 1/2 cup
Cinnamin : 2 small pieces
Cardamom : 2 nos
Biryani Leave : 1 nos
Japatri : 1 no.
Ghee : 2 spoons
Oil : 2 spoons
First remove skin and clean prawance. Add one spoon mirch powder, half spoon corriander powder, one spoon zinger, garlic paste, curd, some salt and mix all well with prawance and keep a side for 30 to 60 minutes for marination
Take a wide pan add oil and ghee and heat it. Now ad cinnamin, japatri, cloves, cardamom, biryani leaf, chopped onion, ginger garlic paste, chopped mirch and fry it two to three minutes. Then add chopped tomotes, one spoon mirch powder, turmeric powder and fry anothe two to three minutes. Now ad pudina leaves, corriander and cook two minutes. Then add marinated prawnace, soaked rice, lemon juice, sufficient water (1:2 ratio) and stir well to mix all ingredients well. Check salt and add some salt if necessary. Cook well and medium flame until the water absorbs. Now prawance biryani is ready. serve it hot.