Prawn Biryani

Method

1. 1

   Marinate prawns: Peel and devein 500g large prawns. Mix with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala, juice of 1 lemon and salt. Marinate for 1 hour.

2. 2

   Fry onions: Slice 3 large onions and deep fry until crispy and golden brown. Drain on paper. Reserve the frying oil.

3. 3

   Cook base masala: In a wide pan, use the reserved onion frying oil. Add 2 tbsp ginger-garlic paste, 3 chopped tomatoes and cook until soft. Add spices: 1 tsp biryani masala, 1 tsp coriander powder, half tsp red chilli powder.

4. 4

   Cook prawns in masala: Add marinated prawns to the masala. Cook on high heat for 5 minutes. Prawns cook fast — remove when just done.

5. 5

   Parboil rice: Wash 2 cups basmati rice. Soak for 20 minutes. Boil with salted water, whole spices and a bay leaf for 7 minutes. Drain.

6. 6

   Begin layering: In a heavy pot, spread the prawn masala as the base layer.

7. 7

   Add rice layer: Spread parboiled rice over the prawns. Sprinkle fried onions and fresh mint leaves.

8. 8

   Add saffron and ghee: Mix a pinch of saffron in 3 tbsp warm milk. Drizzle over the rice. Add 2 tbsp ghee.

9. 9

   Cook on dum: Cover tightly and cook on very low heat for 20 minutes. The steam does all the work.

10. 10

    Rest and serve: Rest covered for 5 minutes. Gently mix from bottom before serving with cooling raita and cucumber salad.