Name: Prawn Biryani (Jhinga no Palau)
Yield: 6 to 8 servings
Ingredients: Pinch of turmeric; 1 flat tsp cumin powder; Saffron threads; 2 large tomatoes; 2 ½ cups rice; 8 cups boiling water, salted with 3 tsp salt; 6 green chillies; 1 generous tsp salt; ½ cup yogurt with a pinch of salt and sugar; 1-cup of fried onion; 2 flat tsp red chilli powder; 1 kg/2.2 lb peeled, raw prawns; washed and lightly salted; ½ tsp coriander powder; ½ tsp garam masala; 1 tbsp oil; 2 small green mango, peeled and chopped; Pinch of sugar; 3 tsp salt; 2 whole cardamom pods; 1 bay leaf; Half a bunch of fresh coriander leaves, about 1 cup

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Art of Parsi Cooking

By Niloufer Mavalvala

Published 2016

About

Parsis tend to call this dish Jhinga no Palau, but it is really a Prawn Biryani. The subtle difference between the two is very simple: Palau is generally rice boiled in a broth/stock. It is rather delicately flavoured and has very few spices. Biryani, on the other hand, has many more ingredients. The rice is par boiled in fresh salted water; a bay leaf and a few pods of cardamom are also tossed in to season the rice. Once the water is strained out, saffron (or yellow colouring) is added for