1.Clean the prawns & rub with salt & turmeric powder. 2.Boil the prawns in 1 cup water for 5 mins. 3.Drain the water & heat oil in a frying pan. 4.Fry the prawns till they turn golden. 5.Remove the prawns from oil. 6.Fry onion with 1 tsp of sugar till it turns. 7.Add tomato,ginger-garlic paste,green chillies & all spices & cook till oil removes from the mix. 8.Add a mix of curd,cream,cheese,coconut & mustard paste with a little water & add it to the mix in frying pan. 9.Add 2 cups of hot water. 10.When the gravy starts boiling,add the prawns &cook for 10 mins. 11.Sprinkle corriender leaves. 12.Serve it with rice.
Bengali Mutton Dum Biryani is cooked in different style.We add potatoes,eggs along with mutton.But we dont use Corriender leaves or mint leaves or fried onion.
Ingredients:
1.Basmati rice : 750 gm 2.Salt : 2 tsp 3.Oil : 1 tsp 4.Mutton : 500 gm 5.Boiled eggs : 4 6.Shahi Biryani masala : 50 gm 7.Card : 1/2 cup 8.Chopped onion: 1 9.Saffron: 1 pinch ,mixed with a little lukewarm milk 10.Potato: 4 , cut into halves 11.Ghee: 1/2 cup 12.Wheat flour : 2 cups & make a dough 13.Sugar : 1 tsp 14.Kewra water/Sweet Atar: 1/2 tsp
Method:
1.Wash rice & drain the water. 2.Boil water,add rice salt & oil. 3.Cook for 5 min & drain the water. 4.Make a paste of curd & biryani mix& marinate the mutton for atleast 2 hrs. 5.Heat ghee in a frying pan. 6.Fry potatoes till it turns golden, or, you can boil it for 5 mins & then fry. 7.Remove the potatoes. 8.Fry onion with the sugar till it turns golden. 9.Add mutton mix & cook till it becomes tender. 10.Take a heavy bottom pan & coat it with ghee. 11.Make layersof rice & mutton,boiled eggs,potatoes alternately. 12.Add salt as per taste. 13.Add saffron & kewra water/sweet atar. 14.Close the lid & pack it with the atta dough. 15.Cook it in low flame for 15 mins. 16.Serve it hot with Mutton Rezala or Mutton Kosha.
Method : 1.Take a stainless steel container with a tight lid. 2.Make a paste of all ingredients with 1/2 cup of water. 3.Place the prawns along with paste in the container & close it tightly. 4.Take a heavy bottom kadai with one mug of drinking water. 5.Place the container in the kadai. 6.Heat the kadai for 15 min. 7.Remove the container from the kadai. 8.Serve with rice.
Ingredients: Fish(Rahu/Katla) : 8 pieces Onion chopped: 2 large Ginger-garlic paste: 2 tbsp Cashew paste: 2 tbsp Cumin & corriender powder: 1 tsp each Turmeric powder: 2 tbsp Red chilli powder: 2 tsp Garam masala:1 tsp Coconut milk(thick): 2 cups Salt: as per taste ; Sugar: 1 tsp Ghee: 1/2 cup ; Fresh cream: 3 tbsp
Method:
Clean the fish pieces & rub the pieces with turmeric powder & salt. Heat 1/4 cup of ghee in a kadai & fry the fish pieces till they turn golden. Remove the pieces & add rest of the ghee& heat it. Fry the chopped onion with the sugar till it turns golden & crispy. Add ginger-garlic paste,cumin,corriender,turmeric powder & fry till ghee removes from the mix. Add cashew paste & cook carefully to avoid clumping of the cashew paste. After 5 mins of cooking add coconut milk & salt. When it starts boiling,add the fish pieces. Cook for 10 mins. Add fresh cream. Cook for 5 mins. Serveit with rice or Pulav.
For coating: Egg white : 1 Rava (fine variety) : 2 tbsp Corn flour : 1 tbsp Bread crumbs: 1 cup or more
Method: Clean & de-vain the prawns. Marinate with all spices & keep in fridge for at least 1/2 hr. Beat the egg white with corn flour. Dip each prawn in egg-corn flour mix & then coat the prawn with bread crumb & rava. Deep fry the prawns until they turn golden in colour. serve it with Ketchup or chilli sauce or mustard sauce.
