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Jheenga Biryani Recipe By Gulzar Hussain

Jheenga Biryani recipe by Gulzar Hussain. This delightful Main Course recipe of Jheenga Biryani can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:45 - 0:10

Comments

Views

11194

Rating

Submited by

Salabet from Attock

Ingredients

Prawns ½ kg
Rice ½ kg
Mint leaves 1 bunch
Onions 2
Clarified butter 1 cup
Tomatoes 4-5
Cloves 6-8
Green cardamom 6-8
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
All spice powder 1 tbsp
Garlic paste 1 tbsp
Crushed garlic 1 tbsp
Turmeric powder ½ tsp
Chinese salt ½ tsp
Red chili powder 2 tbsp
Salt to taste

Method

Take 1 cup clarified butter , 1 tbsp all spice powder and 1 tsp cumin powder in the pan and sauté it for 2-3 minutes. Add in ½ kg rice and add water in it. Boil the rice, drain the water and keep it aside. To prepare prawns, put salt and 1 tbsp garlic paste on ½ kg prawns. Deep fry them and put them separately.
To prepare Masala, take 1 tbsp chopped garlic in clarified butter in a pan and cook it for 1-2 minutes. Then add in ½ cup water, 4-5 tomatoes, 2 tbsp red chili powder, 1 tbsp all spice powder, 1 tbsp crushed coriander seeds, ½ tsp turmeric and 1/3 tsp Chinese salt. Cook everything thing till the mixture thickens.

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Reviews & Discussions

I love Prawns and I am fond every dish that include seafood. Prawn Biryani is extremely tasty dish. Last I enjoyed it with my family at Buffe dinner in Lahore.

Rabia Shehzad, Karachi
Fri 29 May, 2015