Jhinga Biryani

Jhinga Biryani

Fish with Rice Salad by Nighat Nadeem

Serves: 5

Ingredients:
  1. 500 gms Basmati Rice (parboiled & drained)
  2. 500 gms Prawns (cleaned)
  3. 2 small bowls Hanson’s Fried Onions
  4. 200 gms Tomatoes (finely chopped)
For dry masala, roast & grind
  1. 4 tbsp Coriander Seeds
  2. 2 tbsp Cumin Seeds
  3. 1 tbsp Fennel Seeds
  4. 2 cm Cinnamon
  5. 5 Cloves
  6. 5 Green Cardamoms
  7. 10 Peppercorns
  8. 2 tsp Hanson’s Red Chilli Paste
For wet masala, blend all
  1. 2 tsp Hanson’s Green Chilli Paste
  2. 1 tbsp Hanson’s Mint  Chutney
  3. ½ Cup Coriander
  4. 1 tbsp Zafran (soaked in 3 tbsp warm milk)
  5. 3 tbsp Chopped Coriander
  6. Oil (for cooking)
For marinade, mix all
  1. 1 cup Yoghurt
  2. 5 ml Lemon Juice
  3. ½ tsp Turmeric
  4. 3 tbsp Hanson’s Ginger-Garlic Paste
  5. Salt (for taste)

 

Method:

Add prawns to the marinade. Set it aside. Add Hanson’s Fried Onions, tomatoes, fry until soft. Add all dry & wet masalas, fry till oil begins to separate. Now add prawns with the marinade. Stir & let cook till done. Season with salt & remove from heat. Grease a large, deep baking dish & layer half the rice, followed by all the prawns & then cover with the remaining rice. Pour saffron milk over, garnish with Hanson’s Fried Onions & coriander. Seal the dish with dough. Bake until golden. Serve with Raita.