Chatpati Prawn Biryani Recipe | Masala Mornings | Masala TV | Shireen Anwar

Chatpati Prawn Biryani Recipe | Masala Mornings | Masala TV | Shireen Anwar | Desi food

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Chatpati Prawn Biryani is a burst of flavor that you very much need to tantalize your taste buds! Enjoy this flavorful biryani with your family at dinner tonight !
Watch this Masala TV video to learn how to make Chatpati Prawn Biryan ,Khasta Puri and Aalu Chana Masala Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 7 October 2021.
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Chatpati Prawn Biryani :
Ingredients:
Prawns cleaned ½ kg
Oil ¾ cup
Brown onion 1 cup
Mixed whole spices 1 tbsp
Tomatoes coarsely chopped 1 cup
Ginger garlic paste 1 tbsp
Biryani masala 3 tbsp
Coriander leaves ½ cup
Green chilies 4
All spice powder 1 tsp
Salt 1 ½ tsp
Roasted & crushed cumin 1 ½ tsp
Chili powder 2 tsp
Turmeric ½ tsp
Coriander leaves 4 tbsp
Lemon juice 2 tbsp
Yellow color 1 pinch
Boiled eggs for garnishing
Whole green chilies 4
Rice ½ kg
Potatoes 2
Method:
Heat oil in a wok, add whole spices, and ginger garlic paste, brown onion, all the dry spices, chopped tomatoes and fry well, add whole green chilies, prawns, fry well on high flame. Lastly add fried potatoes, coriander leaves, green chilies whole, cook for 10 mins.
To assemble
In a pan add ¼ cup water, ¼ cup oil, add half boiled rice, add prepared prawn mixture, remaining rice, top with yellow color mixed with milk, drizzle with ¼ cup ghee or oil, cover and cook for 20 mins on low flame.
Aalu Chana Masala :
Ingredients:
Oil ½ cup
Onion chopped 1 cup
Button red chilies 8
Boiled chickpeas 3 cups
Boiled potatoes mashed ½ cup
Boiled Potatoes 2 cut in cubes
Green chili grinded 1 tbsp
Salt 1 ½ tsp
Chili powder 2 tsp
Turmeric ½ tsp
Roasted & crushed cumin 1 tsp
Crushed red pepper 1 tsp heaped
Whole white cumin 1 tsp
Tomatoes 3 blended
Coriander leaves ½ cup chopped
Tamarind pulp ¼ cup
Wheat flour dissolved 1 tbsp
Water ¼ cup
Ingredients to temper
Clarified butter 3 tbsp
Asafoetida 1 pinch
Method:
Heat oil, add chopped onion with whole white cumin, button red chilies, fry till slightly golden, add in blended tomatoes with dry spices and boiled chana, add boiled cubes of potatoes with mashed potatoes, few cups water with green chili paste, cook for 20 mins, add in the dissolved flour paste, tamarind pulp, coriander leaves, stirring till thick, remove in a dish, add in baghar.
Method for tempering:
Heat ghee in a fry pan, add ½ tsp chili powder with asafoetida, add to the bowl, garnish with chopped coriander leaves.
Khasta Puri :
Ingredients
Flour 3 cups
Plain flour 1 cup
Oil 3 tbsp
Yogurt 4 tbsp
Salt ½ tsp
Lukewarm water to knead
Oil for frying
Method:
Knead all the ingredients together into a soft dough, leave to rest covered for 20 mins, make into balls, roll into a ¼ plate size and deep fry in hot oil, pressing puree once from center and flashing oil on it.