400 grams prawns
2 cups long grain basmati rice
1/4 cup oil
2 medium onions
1 tbsp ginger garlic paste
1 tsp green chilies
1 tsp cumin seeds
1/4 cup mint leaves
1/2 cup coriander leaves
2 tsps lime juice
1 tbsp biryani powder
1/2 tsp chili powder
1/2 tsp coriander powder
1/2 tsp cumin seed powder
1 tsp garam masala powder
2 cups curd
1 black cardamom
2 green cardamoms
1 inch stick cinnamon
Salt to taste
- Start by soaking the rice for 30 mins.
- In a heavy bottomed wok/ kadhai heat some oil and fry thinly sliced onions until crispy and golden brown in colour. Remove onto a paper towel and keep aside.
- Clean, de-vein the prawns and marinate in a mix of 2 tsps lemon juice, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp coriander seed powder and 1 tbsp ginger garlic paste. Allow to stand for 30 mins
- Now cook the rice in a lot of water along with cumin seeds and salt. Drain off the rice in a colander once 90% done. This means the rice is almost cooked, but still has a little raw bite to it. Keep aside.
- Next in the same oil that you fried the onions, fry the marinated prawns for 3 to 4 mins, remove with a slotted spoon and keep aside.
- Now remove the excess oil from your pan making sure that you don’t remove the spices that the prawns left back.
- In the prawn spices now add in all the whole spices, saute for a minute and then add in the biryani masala along with half of the fried onions the mint leaves, split green chilies, semi cooked prawns, curd and half of the coriander leaves, that have been roughly chopped.
- Now layer all of the rice on top of the prawn mixture, top with a tsp of garam masala powder, remaining fried onions, the remaining coriander leaves and a pinch of biryani colour (I used a mix of red and yellow powder food colours.)
- Cover with a lid and allow to cook for 5 – 8 mins until the rice is full cooked.
- To serve simply toss both the gravy and rice layers with a light hand, remove onto a serving dish, garnish with some mint leaves, cashwes and raisins.