Prawns Biryani

Ingredients

For the gravy

• 2 Onions

• 1 Tomatoes 

• 2 Tbsp Curd

• 2 Slit Green Chili 

• 1 Tsp Ginger Garlic 

• 1.5 Tsp Coriander powder

• 1/4th Cup coriander leaves

• 1/4th Cup mint leaves 

• 1 Tsp Garam masala 

• 2-3 Tbsp Oil

For marination

• 15 Prawns

• 1 Tsp Chilli powder

• 1 Tsp Turmeric powder

• 1 Tsp Ginger garlic paste 

• Salt to taste

For the rice 

• 1 Cup Basmati Rice

• 2 Cloves

• 2 Cardamom 

• 1 Inch Cinnamon

• 2 Bay leaves 

• 3-4 Black pepper

• 2 Cup hot water 

• 2 tsp Ghee

• Salt 

Method

• Marinate the prawns with salt, chili powder and turmeric powder and keep it aside for about 1/2 an hour.

• Take a wok, add 2 tsp of oil and add the prawns and fry them for about 5 minutes.Remove the prawns once they are fried and keep it aside.

• In the same wok add onion, chilies and fry them till they turn brown in color. Add salt so that the onions becomes soft faster.

• Once the onions turn brown, add ginger garlic paste.

• Add the chili powder, coriander powder and garam masala. Mix it well.

• Add tomatoes and let them cook till they turn mushy.

• Add curd, coriander and mint leaves  to the mixture and mix it well so all the ingredients bind together.

• Add just 1/4 cup water to the mixture and cook it on high flame for about two minutes. Add salt to taste

• Add the cooked prawns to the mixture.

For the Rice

• Soak rice in water for about 15-20 minutes.

• Take a wok, add ghee. Then add cloves , cinnamon, cardamom,black pepper, bay leaves. Once u get a nice aroma in about a minute, then add the soaked rice.

• Stir it nicely for about a minute and then add 2 cups of hot water and cook it on high flame for about 5-7 minutes

• Once the rice is cooked for about  5-7 minutes and the water just reaches the surface of the rice, put it on low flame and close it with a lid and let it cook for around 10 minutes.

Assembling and layering 

• Take a pan/wok , add one layer of gravy and another layer of rice on top of it

• Close it tightly with a lid and cook it for 5 -7 minutes.

• You can place the wok on a hot pan for about 10 minutes on low flame.

• Serve it hot with raita/curd. 

** You can add fried onion and mint leaves on top of it but I avoid it.