Prawn Biryani

Ingredients for Prawn Biryani:
Rice 2 cups
Oil 2 tbsp
Onions (finely sliced) 2
Onions (finely chopped) 2
Prawns (de-veined) ½ kg
Tomato paste 2 tbsp
Garlic (crushed) 4 cloves
Fresh dill (finely chopped) 1 cup
Curry powder 3 tbsp
Cinnamon sticks 2
Whole cardamom pods 5
Chicken stock 3 cubes
Hot water ½ cup
Coriander leaves (roughly chopped) 2 cups
Ghee 2 tbsp
Saffron 1 tbsp
Salt a pinch
Ground pepper a pinch

Method:
Heat oil, fry sliced onions till golden brown, remove and set aside. 
Add prawns and sauté till pink.
Add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, chicken stock cubes and water and bring to a simmer. 
Add chopped coriander leaves and remove from pot and set aside. 
In the same pot, bring to boil water, add rice and cook until rice is ¾ cooked. 
Drain rice in a colander and discard excess water. 
Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of prawn and onion mixture and sprinkle saffron. 
Top with the rice. 
Steam rice and prawns until rice is fully cooked. 
Gently fluff cooked rice. 
Serve garnished with fried sliced onions and anaar masala raita on the side.

Prawn Biryani by Zarnak Sidhwa

Prawn masala

Prawn masala by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Prawn and Okra Gumbo

Ingredients For Prawn & Okra Gumbo:

Oil 3 tbsp

Flour 3 tbsp
Onion chopped 1 
Garlic chopped 5-6 cloves
Capsicum chopped 1 cup
Tomatoes chopped 1 cup
Tomato puree 1/4 cup
Green chilies 4-5
Ladyfingers 1/2 kg

Prawns 1 kg
Salt & pepper to taste
Sugar 1 tsp
Parsley Chopped 1 tbsp
Bay leaf 1

Method:
Heat oil.
Slowly stir in the flour.
Continue to stir until the flour is dark brown.
Add onions, garlic and capsicum, stir until onions are clear.
Add tomato puree and chopped tomatoes cook until dry.
Add salt and pepper, green chilies, parsley and sugar.
Add the prawns and the bay leaf.
Lightly fold in the fried ladyfingers.
Serve with New Orleans rice.

Prawn & Okra Gumbo by Zarnak Sidhwa

Bheeda Kolmi

Bheeda Kolmi
Ingredients

Ladyfingers, sliced ½ kg
Prawns ½ kg
Onions chopped 2
Tomatoes chopped 2
Coriander leaves 1 cup
Mint Few sprigs
Red chili powder 1 tsp
Amchur powder 1 tsp
Turmeric powder ½ tsp
Cumin seeds ground ½ tsp
Sesame seeds 1 tsp
Mustard seeds ½ tsp
Oil 2 tbsp
Salt 1 tsp

Method

De-vein and wash prawns well and apply salt and keep. 

Sprinkle some salt on ladyfingers and deep fry and keep aside. 

Heat oil, add onions and cook till soft, add in red chili powder, turmeric, cumin powder, mustard seeds and sesame seeds. 

Cook and add the tomatoes, prawns and coriander and mint and let cook till done. Top the ladyfingers with the prawns and let simmer add the amchur or khatai powder and mix before serving.

Bheeda Kolmi by Zarnak Sidhwa

Jinga Ni Khichri

Jinga Ni Khichri

Ingredients for RiceRice ½ kg
Turmeric 1 tsp
Black peppercorns 4 – 5
Star anise 2
Salt 1 tsp
Oil 2 tbsp
Onions, sliced and fried 2-3

Ingredients for Prawns
Prawns ½ kg
Desiccated coconut 3 tbsp
Green chilies chopped 6 – 8
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Salt 1 tsp
Oil 2 tbsp
For Garnish
Eggs, boiled 2
Lemon Juice 1 lemon
Sugar 1 tbsp
Papad, fried to serve

Method

Cook rice with salt, turmeric, black pepper corns, star anise, fried onions and oil. 

Set aside. 

For the prawns, grind coconut, green chilies, fennel seeds, cumin seeds and coriander seeds with a little water. 

Heat oil, add ground masala and sauté the prawns in it, add very little water and let cook. 

Simmer till water is dry. 

Mix the rice with the prawns add in the sugar and lemon juice. 

Simmer on a griddle on low flame. 

Decorate with boiled eggs and serve with papads.

Jinga Ni Khichri by Zarnak Sidhwa

Chutney Prawns

Ingredients For Chutney Prawns:
Large prawns 1 kg
Breadcrumbs 1 cup
Egg 1
Coriander 1 bunch
Mint  1 bunch
Coconut 4 tbsp
Green chilies 3-4
Lemons( juice) 2
Cumin seeds 1/2 tsp
Sugar 1 tbsp
Salt 1/2 tsp
Oil  to fry

Method:
Grind coriander, mint, green chilies, coconut, cumin seeds, lemon juice, sugar and salt together.
Make a cut in the prawns and flatten them slightly.
Apply chutney to the prawns and then coat each in breadcrumbs, refrigerate for a while.
Dip in egg and fry till crispy.

Chutney Prawns by Zarnak Sidhwa

Stuffed Chili Shrimp

Stuffed Chili Shrimp by Chef Shehzad (Cafe Zouk, Karachi)