Prawn Biryani TN Style

Ingredients

• - 500g prawns
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Marinate prawns: Peel and devein 500g large prawns. Mix with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1.5 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 until very dark golden and crispy. Drain on paper. Reserve oil.
3. Parboil seeraga samba rice: Wash 2.5 cups seeraga samba rice. Soak 20 minutes. Boil in salted water 6 minutes. Drain at 60% cooked.
4. Cook prawn masala: In a heavy pot heat the reserved frying oil. Add 3 chopped tomatoes and cook 8 minutes. Add marinated prawns and cook 5-6 minutes until just pink.
5. Build layers: Spread cooked prawn masala as the base. Add parboiled rice on top.
6. Add garnishes: Sprinkle birista, 3 tbsp ghee, fresh mint and coriander over the rice.
7. Add saffron milk: Dissolve a pinch of saffron in 3 tbsp warm milk. Drizzle over the rice.
8. Seal and dum cook: Cover the pot tightly with a lid sealed with dough or foil. Place on a flat iron tawa. Cook on very low heat for 20 minutes.
9. Rest: Off heat, rest sealed for 8 minutes — prawns overcook easily so less dum time.
10. Serve: Open the dum. Gently mix from the bottom. Serve with onion raita and lemon pickle.