Jhinga Biryani Recipe
Jhinga Biryani
Spiced Basmati Rice and Prawns
Submitted By: Taz

Ingredients:

1 lbs Large Prawns (Jhinga) - shelled and deveined

Marinade:
1 Cup Plain Yogurt (Dahi)
½ inch piece Fresh Ginger (Adrak) - grated into paste
4 cloves Fresh Garlic (Leh-sun) - grated into paste 
½ tsp Red Chili Powder (Lal Mirchi)
1 tsp Turmeric Powder (Haldi)
1 tsp Garam Masala
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste

Biryani:
2 cups Basmati Rice (Chawal)
2 medium Onions (Pyaz) – chopped
3 medium Tomatoes (Tamatar) – diced
2 Fresh Green Chiles (Hari Mirch) – seeded and minced
4 Fresh Curry Leaves (Kaddi Patta)
½ cup Fresh Coriander (Dhania Patta) - chopped
1 Tbs Garam Masala
1 tsp Aniseed (Valaiti Saunf) – roasted and ground into a fine powder
½ tsp Carom Seeds (Ajwain) – roasted and ground into a fine powder
4 Tbs Ghee
Kosher Salt (Namak) to taste

Preparation:
  1. In a large, nonreactive bowl whisk together all of the marinade ingredients and add prawns - Toss to coat making sure all of prawns are well coated
  2. Cover and chill in refrigerator for 1 to 8 hours (overnight for better results)
  3. Rinse Basmati Rice in a sieve under cold water until water runs clear - Place rice in enough clean water to cover and set aside to soak for 30 minutes
  4. Preheat oven to 350°
  5. Heat ghee in a large, oven safe pot or Dutch oven with a tight fitting lid over medium-high heat - Once ghee is hot, add onions and sauté until lightly browned (apx 10 minutes) - Add tomatoes and continue to sauté for 2 minutes
  6. Add green chiles, garam masala, aniseed, carom seed, and salt to taste - Continue to sauté for an additional 2 minutes - Add coriander and sauté for another minute
  7. Add prawns and marinade mixture to the pan - Sauté for 5 minutes
  8. Drain rice and add to pan along with the curry leaves - Sauté for 3 minutes
  9. Add 3 cups water - Cover - Place in oven for 1 hour or until rice and prawns are cooked through and the water is fully absorbed
  10. 'Fluff' and serve hot with chapatti, plain yogurt or raita, salad of choice, and/or green chutney
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