Jhenga Biryani Recipe | Food Diaries | Chef Faizan Rehmat | Sea Food

Method:
Marinate Prawn, with red chilli powder, brown onion, turmeric, garam masala powder, cumin seeds, coriander powder, green chili, salt, lemon juice & 2 tbsp yogurt.
In a pan, heat oil and ghee together. Add cinnamon, green cardamom, cloves, whole black pepper & bay leaves. Sauté for a few seconds until it changes to a slight brown color. Add sliced onions and sauté till it turns soft and transparent in medium heat. Then add ginger garlic paste and sauté. Stir continuously to avoid onion mixture sticking to the bottom. Add chopped tomatoes and cook till mixture blend together, cook it till oil separate from the mixture. Now add yogurt and mix well. Add mint and cilantro leaves then add marinated prawns and cover for 3 minutes. Adjust salt and spice to taste.
Meanwhile, boil 1.5 ltr of water on high heat. When it boils, add 1 tsp salt, 1 bay leaf, ½ tsp cumin seeds and 2 clove then add soaked rice, 1 tsp of oil and salt to taste ( don’t lower the heat)
Cook prawns till water from gravy evaporates and mixture turns to thick gravy consistency. At this stage cook this gravy on low heat. Stir in between. When rice boils, strain the water in a bowl. Add rice to the prepared biryani gravy and spread evenly. Sprinkle saffron water or food color water over the rice and cover with lid and dum with the hot rice. Let it be in low heat for another 10 minutes. Turn off the heat.

Method:
Soak the Tamarind pulp in 2 cups of water overnight. Mash it properly in the morning and discard seeds.
In a pan put tamarind paste, Ginger juice, sugar & salt, mix well & bring it to a boil and then simmer it for 10 minutes. Remove and discard any foam that appears on the top. Switch off the flame & add rose water in it. Cool it down completely.
Refrigerate it to chill, till 30 minutes. Pour it in a glass jug. add some mint leaves and serve.