Bagara Prawns Biryani

 

                You must have heard of Bagara Baingan, the signature dish of Hyderabad. So this is my take of the Hyderabadi special. The dominant spices in this recipe are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

               So check out my version of a Biryani prepared with Bagara Prawns, using the same spices. You can relish this one-pot meal with raita and lime wedges as accompaniments. It is also an ideal party recipe apt for any special occasions. So check out the step by step pictorial recipe to prepare this recipe.

               Bagara Prawns Biryani is done by layering method, where I cooked the Prawns and the rice separately. Then I layered them by adding few toppings over it to be cooked in the dum style. And Voila, you have a yummy and a flavorsome one-pot comfort meal for a lazy weekend lunch.
          

Ingredients - 

• 1 cup medium size prawns, cleaned, washed and drained
• 2 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, sliced
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste 
• 2 tbsp. coriander leaves, chopped

Rice - 

• 1 cup Basmati rice, soaked for an hour
• required quantity of water to boil
• 2 tbsp. whole coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. whole pepper
• handful of coriander leaves
• 2 sprig curry leaves
• 1 tbsp. salt
• 1 tsp. oil
• 1 tbsp. lime juice

Other Ingredients -

• 1 tsp. ghee to grease the pan
• 2 tsp. lime juice
• 3 tbsp. chopped coriander leaves
• 2-3 tbsp. ghee
• 8-10 roasted cashew nuts
• 1/2 cup fried onion
• few drops of red & yellow color (opt)

          Marinate the prawns with a pinch of salt, red chili powder and turmeric powder for 10-15 minutes.        

          Dry roast the coconut, sesame seeds and peanuts till light golden in color. Cool and grind into a powder. Set aside.

          Heat oil in a pan and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté for 1-2 minutes. 

          Add the ground spice powder and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

          Now add the marinated prawns and cook for 2-3 minutes. Add the coriander leaves and stir fry for another 2 minutes more.

           Rice - Make a bouquet garni with coriander seeds, cumin seeds and peppercorns. (Alternately, you can tie all the mentioned spices in a muslin bag).

          In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil and then add the soaked rice.

          Cook till it is 80 percent done. It should be al dente. Drain and keep aside.  

Biryani - 

         Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

          Spread the cooked Bagara Prawns, followed by some coriander leaves and fried onion. 

         Now spread remaining of the rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). Cover tightly with a lid or an aluminum foil.

         Cook on dum for 8-10 minutes on a low flame. When done, keep it covered for 10 minutes more. Serve with raita for a great comfort meal.

Dry roast the coconut, sesame seeds & peanuts till light golden in color. 

                   Cool and grind into a powder. Set aside.

Marinate the prawns with a pinch of salt, red chili powder & turmeric powder for 10-15 minutes. 

 Heat oil in a pan & sauté the onion & curry leaves till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté for 1-2 minutes. 

                     Add the ground spice powder 

and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

         Now add the marinated prawns & cook for 2-3 minutes. 

                    Add the coriander leaves.

                    Stir fry for another 2 minutes more.

In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil.

Add the soaked rice. Cook till it is 80 percent done. It should be al dente. 

                   Drain and keep aside.  

Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

Spread the cooked Bagara Prawns, followed by some coriander leaves & fried onion.

 

Spread remaining rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). 

Cover tightly with a lid or an aluminum foil. Cook on dum for 8-10 minutes on a low flame. 

             When done, keep it covered for 10 minutes more. 

                Serve with raita for a great comfort meal.

Thalapakatti Prawn Biryani

 

            This is a traditional South Indian style Prawn Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Biryani. The name is derived from the word Thalapa (turban), worn by the creator of this Biryani in a place called Dindigul.

            The secret to this type of Biryani lies in the special aromatic garam masala or biryani masala that is freshly ground. This is what makes this particular biryani so unique. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare this delicacy.

           

           A small grain variety of rice called Seeraga Samba is generally used to prepare this dish. There is a lot of versions to this Biryani. However, anyway it is prepared it turns out just yummy. 

          This is a Perfect party recipe or a Sunday lunch menu for your family and friends. It is very simple to prepare and you can try the easy way too by pressure cooking. Hope you will give it a try. Bon Appetit!!!

Ingredients -  

• 1 cup short grained rice (preferably Seeraga samba variety), soaked in water for 30 minutes
• 400 gms. prawns, deveined & washed well
• 2 tbsp. oil
• 2 tbsp. ghee
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt

Onion Paste -  

• 1/2 cup shallots
• 3-4 garlic cloves
• 1" ginger
• 2-3 green chilies
• handful of coriander leaves
• handful of mint leaves

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 2-3 cardamoms
• 1/4 tsp. peppercorns
• 4-5 cloves
• 1 piece stone flower (dagad phool)
• 1/2 mace
• 1 star anise

            Dry roast the spices for the biryani masala and grind into a fine powder. Keep aside.

            Grind the onion along with rest of the ingredients into a paste and keep aside. 

            Heat oil and ghee in a pan. Sauté the onion paste till the oil separates.

            Add the Biryani masala, turmeric powder, red chili powder and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

           Add the yoghurt and stir fry till the oil leaves the sides of the pan.  

          Then add the prawns and mix well with the masala. Sauté for 2 minutes.

            Add the drained rice and salt to taste. Sauté for 2 minutes more. Add 4 cups hot water and give it a stir. 

          Cover the pan and cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. 

          When done, switch off the flame and keep it covered for 10-15 minutes.  

          Open the lid and fluff it up with a fork. Serve with raita and salad for a sumptuous meal. 

Dry roast the spices for the biryani masala & grind into a fine powder. Keep aside.

 Grind the onion along with rest of the ingredients into a paste & keep aside. 

 Heat oil & ghee in a pan. Sauté the onion paste till the oil separates.

         Add the Biryani masala, turmeric powder, red chili powder......

         and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

 Add the yoghurt & stir fry till the oil leaves the sides of the pan.

 Add the prawns & mix well with the masala. Sauté for 2 minutes.

  Add the drained rice & salt to taste. Sauté for 2 minutes more. 

                 Add 4 cups hot water & give it a stir. 

Cover the pan & cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. When done, switch off the flame & keep it covered for 10-15 minutes.  

                 Serve with raita & salad for a sumptuous meal. 

Basanti Pulao (Sweet Pulao - Bong style)

 

          Basanti Pulao is also know as Mishti (sweet) Pulao or Holud (turmeric) Pulao. So as the name implies, this is a sweet pulao that is reserved to be served during festive or any special occasions. It is a must during Durga Puja and it is also a very popular menu in all Bengali restaurants. It is traditionally prepared with the fragrant Gobindobhog rice, which is a small variety fragrant rice. In the absence of it you can make use of basmati rice.

          Very few ingredients goes into preparing this Bong delicacy. The most prominent being ghee, turmeric powder, sugar, cashew nuts, raisins and garam masala. The yellow colour can be obtained from saffron too, if you wish. However, typically  turmeric powder is used for that perfect colour. So check out the step by step pictorial recipe to prepare this festive delight.

• 1/2 cup Gobindobhog rice 
• 3 tbsp. ghee
• salt to taste
• 1 tsp. ginger, grated
• 1 tsp. garam masala
• 1/2 tsp. turmeric powder
• 2 bay leaves
• 1" cinnamon
• 2 green cardamom
• 4 cloves
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 2 tbsp. sugar or to taste

         Wash the rice well, drain and set aside to dry. Transfer the rice into a mixing bowl. 

          Add 1 tsp. ghee, 1/2 tsp. salt, garam masala powder, ginger and turmeric powder. Mix well so that all the grains are well coated. Keep aside for 30 minutes.

          Heat remaining ghee in a kadai / pan. Temper with bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds.

         Then add the cashew and raisins. Stir fry till they turn slightly brown. Now add the marinated rice and sauté for 2-3 minutes. 

          Add 3/4 cup water and sugar. Mix well and pressure cook for 2 whistles. 

          Set aside for 10 minutes before you open the lid. Fluff it up with a fork and Basanti Pulao is ready to serve. 

          Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum or Begun Bhaja for a comfort meal. 

Note - 

1.   Basanti pulao is traditionally cooked in an open pan. However, I used the pressure cooker method which saves a lot of time. 

2.   Wash the rice well and stir fry it for 2-3 minutes or more to remove the starch as this ensures a perfect fluffy rice without getting sticky.  

3.   I used very less sugar. So adjust the sweetness according to your preference.

4.   For the pressure cooking method use 3/4 cup water for 1/2 cup rice, 1 & 1/4 cup water for 1 cup rice and so forth. 

5.   Set aside the cooked pulao for a couple of minutes before relishing it so that you get perfect and fluffy pulao. 

                                 Wash the rice well, drain and set aside to dry.

                         Transfer the rice into a mixing bowl. Add 1 tsp. ghee, 1/2 tsp. salt, 

                         garam masala powder, ginger & turmeric powder. 

                     Mix well so that all the grains are well coated. Keep aside for 30 minutes.

                      Heat remaining ghee in a pan. Temper with bay leaves, cinnamon, 

                         cardamom and cloves. Sauté for a few seconds.

                          Add the cashew and raisins. Stir fry till they turn slightly brown. 

                                 Now add the marinated rice & sauté for 2-3 minutes. 

                                  Add 3/4 cup water ......

                                  .... & sugar. Mix well & pressure cook for 2 whistles.

                              Set aside for 10 minutes. Then fluff it up with a fork.

                       Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum 

                       or Begun Bhaja for a comfort meal.