Prawn Biryani Kerala

Ingredients

• - 2 cups khyma or basmati rice
• - 400g prawns
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Clean and marinate prawns: Peel and devein 500g large prawns. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 1 hour.
2. Fry birista: Slice 3 large shallots. Deep fry until dark golden. Drain. Reserve oil.
3. Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.
4. Cook prawn masala: In a heavy pot heat reserved oil. Add 3 chopped tomatoes and cook 6 minutes. Add marinated prawns and cook 5-6 minutes until just pink.
5. Layer biryani: Spread prawn masala as base. Sprinkle half the birista.
6. Add rice layer: Add parboiled rice on top.
7. Add garnishes: Add remaining birista, 3 tbsp ghee, fresh mint and coriander and saffron milk.
8. Seal and dum cook: Seal tightly with dough. Cook on tawa — high heat 5 minutes then lowest heat 20 minutes.
9. Rest: Rest 8 minutes — prawns overcook easily.
10. Serve: Open and mix gently from the bottom. Serve with raita.