Prawn Biryani Madurai

Method

1. 1

   Marinate prawns: Peel and devein 500g large prawns. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala, juice of 1 lemon and salt. Marinate 1 hour.

2. 2

   Fry birista: Slice 3 large shallots thinly. Deep fry in oil until very dark golden and crispy. Drain on paper. Reserve frying oil.

3. 3

   Parboil seeraga samba rice: Wash 2.5 cups seeraga samba rice and soak 20 minutes. Boil in salted water with 2 bay leaves, 4 cloves and 3 cardamoms for 6-7 minutes. Drain at 65% cooked.

4. 4

   Cook prawn masala: In a heavy pot heat reserved birista oil. Add 3 finely chopped tomatoes and cook 8 minutes. Add the marinated prawns and cook on high heat 5-6 minutes until just pink.

5. 5

   Layer base: Spread cooked prawn masala as the base layer. Sprinkle half the fried birista and a handful of fresh mint.

6. 6

   Add rice layer: Add all the parboiled rice evenly over the prawn layer.

7. 7

   Add garnishes: Sprinkle remaining birista, a handful of fresh coriander and mint, and 3 tbsp ghee over the rice.

8. 8

   Add saffron milk: Dissolve a pinch of saffron in 3 tbsp warm milk and drizzle over the rice.

9. 9

   Seal and dum cook: Cover pot tightly with a lid sealed with dough or foil. Place on a flat tawa. Cook on high for 5 minutes then reduce to the lowest heat for 20 minutes — prawns overcook easily.

10. 10

    Serve: Rest sealed 8 minutes. Open gently and mix from the bottom. Serve with onion raita and lemon pickle.