Prawn Biryani Madurai

Ingredients

• - 400g Madurai style prawn biryani
• - 3 tbsp sesame oil
• - 2 large onions
• - 3 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - Curry leaves
• - Salt to taste

Method

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. Fry birista: Slice 3 large shallots thinly. Deep fry in oil until very dark golden and crispy. Drain on paper. Reserve frying oil.
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. 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. Layer base: Spread cooked prawn masala as the base layer. Sprinkle half the fried birista and a handful of fresh mint.
6. Add rice layer: Add all the parboiled rice evenly over the prawn layer.
7. Add garnishes: Sprinkle remaining birista, a handful of fresh coriander and mint, and 3 tbsp ghee over the rice.
8. Add saffron milk: Dissolve a pinch of saffron in 3 tbsp warm milk and drizzle over the rice.
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. Serve: Rest sealed 8 minutes. Open gently and mix from the bottom. Serve with onion raita and lemon pickle.