Recipe of Award-winning Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hyderabadi prawns dum biryani with raita & komola bhog. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook hyderabadi prawns dum biryani with raita & komola bhog using 35 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:

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

Instructions 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

So that is going to wrap this up for this exceptional food hyderabadi prawns dum biryani with raita & komola bhog recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!