Spicy Dried Prawns (Sukkale Sungta) Biryani.

“Spicy Dried Prawns (Sukkale Sungta) Biryani” served with Jambul (Black Plum) Raita … a very strong aromatic biryani for those who like sun dried fish dishes only … come summer and certain types of fishes are sun dried on sand/ beaches or hung dry after cleaning and applying salt to it by fishermen … once completely dried they are sold and fishitarians purchase and store them to be used during monsoon … dried fish are monsoon delicacies when coz. of heavy rainfall it becomes difficult for people to venture out, also during monsoon fish catchment is avoided due to heavy tide and that is when dried fish is largely consumed … Yummilicious …

** This Biryani post is a delayed one of about a month and though the Jambul (Black Plum) Raita with which I had served it was posted immediately then, somehow, this post could not be done for lack of time in editing and it was always at the back of my mind that I should do it soon. All those who go through my writings on posts must be knowing that I have back and neck pain issues which just about start on without giving any warnings, just a little bit overload of work or at times even as simple as bending to pick a spoon can trigger it off and then a few days are just gone tending to it. I try my best not to overdo things and have cut down a lot of work drastically, but there is always something or the other that always needs personal attention and with the pandemic situation, things are really not easy for me or anyone.

** Coming to Biryani, it really needs no introduction to Indian, in fact, now throughout the world it has reached its own top rank post and is loved by almost all. I have often written about how I bought sun dried prawns in excess last year ie in 2020 when the pandemic began, the reason being we faced lockdown and there was absolutely nothing available for almost 3 months, so in order to not get into difficult situation I stocked up on a few perishable items, which I have to finish off soon now. Well, to cut short I decided to prepare spicy biryani using these sun-dried prawns for the first time. I have always prepared them with fresh prawns and though I knew we can prepare with dried ones I never attempted before. So, this time went ahead and tried a biryani preparation of my own adding on my favorite malvani masala powder.

** Without running into more details let me straight away share my simple method to preparation of “Spicy Dried Prawns (Sukkale Sungta) Biryani” … My Style … Try it, if you like sun-dried prawns like my hubby, the briyani tastes simply awesome and he loved it very much, I am sure your family will definitely demand for more …

** Ingredients :

Sukkale Sungata/ Sun-Dried Prawns : ½- ¾ cup

Basmati/ Jeera Rice : 3 cups

Onion/ Piyavu/ Kanda : 1 large sized finely chopped.

Tomatoes : 2 large sized finely chopped

Curry Leaves/ Kadipatta/ Karbev : 6-8 fresh one’s.

Coriander leaves/ Dhania/ Kothimbiri Pallo : 2-3 tblsp finely chopped

Garlic/ Losun/ Lehesun : 4-5 finely grated.

Ginger/ Alle’/ Adrak : 1 inch piece finely grated.

Salt/ Namak/ Meeta : to taste

** Whole Masala For Biryani :

Tej Patta : 2-3

Cloves/ Lavang : 4-5

Black Whole Pepper/ Miri : 6-8

Green Cardamom/ Yellu/ Ellachi : 3-4

Black Cardamom/ Yellu/ Ellachi : 4-5

Star/ Anise : 2

Jaivitri : crushed few

Cinnamon/ Tike Saali : 2-3 each 2 inch pieces

** Masala Powders to be added :

Malvani Masala Powder : 3-4 tblsp

Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Powder : 1 tsp

Coriander/ Dhania / Kottimbir Powder : 1 tsp

Cumin/ Jeera Powder : ½ tsp

Fennel/ Badisep/ Saunf Powder : ¼ tsp

Garam Masala Powder : 1 tsp

Haldi/ Turmeric Powder : ¼ tsp

Ghee/ Toop : 3+ 1 tblsp

Oil/ Tel : ½ cup

Boiling Hot Water : 6 cups

** Wash basmati rice well and then soak in plenty of water for 30 minutes. Then once again wash well and put it in a colander and keep aside for excess water to drain off well.

** Wash the sun-dried prawns well in water and then soak it in hot water for about 30 minutes. Then rinse well, drain off all excess water and keep this also aside ready separately.

** Heat oil and ghee together in a thick bottomed large sized deep kadai/ pan. When hot lower the heat and add in tej patta, cloves, pepper, green and black cardamom, star, jaivitri, cinnamon, curry leaves and fry for a few minutes.

** Do not raise the heat while frying any of the ingredients mentioned below.

** Add in the finely chopped onion, a tsp or so of salt and continue frying till the color of onions turn translucent. Add in the grated ginger and garlic and then fry for another two minutes. Now add in the drained and kept dried prawns and fry for another 3-4 minutes.

** If you find oil has lessened you may add in a few teaspoons and then add in all powders one by one mentioned above in “Masala Powders to be added” and saute well for a few minutes till the masala is fried well, if need be sprinkle some water to avoid getting burnt.

** Now add finely chopped tomatoes, mix well, add few tablespoons of hot water, cover with a lid and let cook till the tomatoes and the prawns get cooked well. This will take about 8-10 minutes. Finally add in drained rice, raise heat and mix well for another few minutes.

** Now add in the boiling water, salt to taste and bring to a rolling boil on high flame. Once it has reached boiling point, let cook for another 2-3 minutes, then lower the heat to minimum, cover with a tight lid and cook till almost done ie. about 90% done.

** Open the lid, mix well and then add in half of the finely chopped coriander leaves and the ghee and mix well. Cover and cook till completely done. Finally garnish with the remaining coriander leaves, cover and keep it aside for 20-30 minutes before serving.

** “Spicy Dried Prawns (Sukkale Sungta) Biryani” is done and ready to be served. Always serve spicy biryani hot with some raita or mildly spiced gravy dishes. In my home I serve it with raita or curds as biryani is in itself a complete dish and does not need any other accompaniment to be served along with, though you may do so if required.

** For the recipe of "Jambhul (Black Plum) Raita", Please follow the link given below ....
https://gayathrifoodbytes.blogspot.com/2021/06/jambul-raita-black-plum-curd-salad.html#more

** There are many more delicious dishes both traditional Konkani Saraswat/ GSB Food and others too. Do browse through in leisure and try them out, they have all been prepared in my home and loved by my family and friends. You may send me a mail or leave in a comment if you have query and I will get back as soon as possible. Stay Safe, Stay Blessed.