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Prawn - 400 gm (outer covering removed)
Potato - 1 medium ( peeled and cut into1 inch cubes)
Mustard oil - 1 cup 
Tejpatta (bay leaves) - 2
Jeera - 1/2 tsp
Dried Red chilli - 2 (broken into halves) 
Mustard paste - 2 tbsp.
Paalak (spinach) - 100 gm ( cleaned and chopped finely)
Yellow pumpkin - 10 square pieces of 1 inch each (optional)
Basmati rice - 2 cups (washed and dried)
Desi ghee - 2 tbsp.
Salt as required
Sugar - 1 tsp.
Water - 4 cups

Garam masala (whole):

Cloves- 4 
Chhotee ilaayachi - 2
Bari ilaayachi - 1 
Daalchini (cinnamon) - 1 inch thin strip

Powdered masala:

Red chilli powder - 1 tsp.
Haldi powder - 1 tsp.
Jeera powder - 1 tsp.

Method:

Wash the prawns well and wipe off the moisture by using a towel. Apply 1/2 tsp haldi and salt to it. Then deep fry this prawn. Keep it aside.

Heat the leftover oil in the pressure cooker, put tejpatta, whole garam masala, dried red chilli and jeera. As the jeera begins to splutter, add the potato cubes to it. Fry for 3 minutes, then add rice to it. Saute the rice for 3 minutes, then add the yellow pumpkin pieces and spinach.

Add the ginger paste, mustard paste, sugar, salt, and leftover powder masala. Also add the fried prawns, and pour water. Cover the pressure cooker. Bring to full pressure on high flame. Reduce heat and cook for 4 minutes.

Let the pressure cooker cool down naturally, then open it. Pour desi ghee evenly over the biryani before serving it.

More this week: Paneer Kofta Curry

Published on 5^th April 2002