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Wash and peel the prawns. Marinate with turmeric powder and keep aside
Soak the jeera sambha rice
Slice the onion, tomato and slit the green chilies
Make a ginger, garlic paste
Heat ghee in a heavy bottomed vessel. Add soaked rice and fry until the rice gets rubbery. Then add hot water to cook the rice and check the seasoning
Heat oil in another pan adds cinnamon, cardamom, cloves, bay leaves and fennel
Add the sliced onion and fry until the onion gets golden brown colour
Add the ginger garlic paste, green chilies and tomatoes.mix well
Then add chopped mint leaves and coriander leaves. Add turmeric powder and salt to it
Add yoghurt and check the seasoning
Now add the marinated prawns, cook the prawns in the masala, roast it nicely
Take a vessel spread the cooked ghee rice and keep the prawn masala and again spread the ghee rice on the top. Put little garam masala powder on the top along with fried cashew nuts and raisins. Keep the lid on the top and put dum for 10 minutes
Now remove the lid and takeout the layered biriyani
Serve hot along with the traditional raw mango sammandhi and chili chutney