Jhinga Biryani Recipe

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Jhinga Biryani
Basmati Rice – 1 3/4 cups, washed
Prawns – 100 gms, shelled, deveined
Turmeric Powder – a pinch
Juice of Lemon – 1
Refined Oil – 1 tbsp
Cinnamon – 1 one inch stick
Green Cardamoms – 4
Black Cardamoms – 2
Cloves – 4 each
Onion – 2 tbsp, sliced
Ginger Garlic Paste – 2 tsp
Vegetable Stock – 3 3/4 cups
Salt – 2 tsp
Butter – 1/2 cup
Milk – 3 tbsp

1. Soak the rice for 30 minutes.
2. Drain and keep aside.
3. Boil 2 cups water.
4. Add salt, turmeric powder and half lemon juice.
5. Add prawns and cook till three fourths done.
6. Remove. Cut into small pieces and keep aside.
7. Heat the oil in a pot.
8. Crackle whole spices.
9. Saute onion till light brown.
10. Add ginger garlic paste dissolved in 1 tbsp water.
11. Add stock and bring to the boil.
12. Add salt, 2/3 butter, remaining lemon juice, and rice.
13. Cook on medium heat, stirring occasionally till the water has reduced to the level of rice.
14. Sprinkle milk, cover with wet sloth and cook on low heat for 15 minutes.
15. Transfer rice to a serving dish.
16. Saute the prawns in the remaining butter and sprinkle over the rice.
17. Serve hot.

image credit: flickr.com/photos/kake_pugh/3544821501/

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