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Hyderabadi Prawn Biryani
A classic Hyderabadi biryani featuring marinated prawns layered with fragrant basmati rice, aromatic spices, fried onions, fresh herbs, and saffron milk. This festive rice dish is perfect for special occasions and seafood lovers.
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Critical Success Points
- • Fry onions until golden and crisp, not burnt.
- • Do not overcook prawns in the gravy.
- • Cook rice only until 70% done before layering.
- • Layer biryani gently and use saffron milk for aroma and color.
- • Seal pan well during dum to trap steam and flavor.
Safety Warnings
- • Be careful when frying onions in hot oil to avoid burns.
- • Handle raw prawns with clean hands and wash surfaces after contact.
- • Steam from dum cooking can cause burns; open lid away from face.
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