PRAWN BIRYANI

✅ Ingredients:

🦐 For the prawn masala:

• 500g prawns (cleaned & deveined)

• 1 tsp turmeric powder

• Salt (to marinate)

• 2 tbsp oil or ghee

• 2 onions (thinly sliced)

• 1 tomato (chopped)

• 1 tbsp ginger-garlic paste

• 2–3 green chilies (slit)

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala

• ½ cup thick yogurt (curd)

• A handful of mint leaves

• A handful of coriander leaves

• Juice of ½ lemon

🍚 For the rice:

• 2 cups basmati rice (soaked 30 mins)

• 4 cups water

• 2–3 cloves

• 1 bay leaf

• 2 cardamom pods

• 1 small cinnamon stick

• Salt (to taste)

• 1 tsp oil

🌿 For layering (optional but recommended):

• Fried onions

• Saffron milk (a pinch of saffron in 2 tbsp warm milk)

• Ghee

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👨‍🍳 Instructions:

1. Marinate the prawns:

• Mix prawns with turmeric and a little salt.

• Set aside for 15–20 minutes.

2. Cook the rice:

• Boil 4 cups water with salt and whole spices.

• Add soaked basmati rice.

• Cook until 90% done (grain should still have a bite).

• Drain and set aside.

3. Prepare the prawn masala:

• Heat oil/ghee in a pan, fry onions till golden brown.

• Add ginger-garlic paste and green chilies, sauté until raw smell goes.

• Add chopped tomatoes and cook till soft.

• Add chili powder, coriander, cumin, and garam masala.

• Add marinated prawns and cook 4–5 minutes (don’t overcook).

• Add yogurt, mint, coriander, and lemon juice. Cook until thick and oil separates.

4. Layering the biryani:

• In a thick-bottomed pot:

  • Layer half the cooked rice.

  • Spread prawn masala over it.

  • Add remaining rice on top.

  • Drizzle with saffron milk, ghee, and fried onions.

  • Sprinkle some mint and coriander.

5. Dum cooking (steam finish):

• Cover with a tight lid or seal with dough.

• Cook on very low flame for 15–20 minutes.

• Or place the pot on a tawa/griddle to prevent direct heat.

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🍽️ Serve hot with:

• Raita (onion or cucumber)

• Boiled egg (optional)

• Spicy salan or curry