Fragrant coastal biryani with juicy marinated prawns — a Malabar and Hyderabadi favourite.
Ingredients
600g large prawns
2.5 cups basmati rice
For marinade: yogurt, ginger-garlic, biryani masala, mint, lemon
2 onions fried crispy
Saffron milk
3 tbsp ghee
Method
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.
Fry onions: Slice 3 large onions and deep fry until crispy and golden brown. Drain on paper. Reserve the frying oil.
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.
Cook prawns in masala: Add marinated prawns to the masala. Cook on high heat for 5 minutes. Prawns cook fast — remove when just done.
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.
Begin layering: In a heavy pot, spread the prawn masala as the base layer.
Add rice layer: Spread parboiled rice over the prawns. Sprinkle fried onions and fresh mint leaves.
Add saffron and ghee: Mix a pinch of saffron in 3 tbsp warm milk. Drizzle over the rice. Add 2 tbsp ghee.
Cook on dum: Cover tightly and cook on very low heat for 20 minutes. The steam does all the work.
Rest and serve: Rest covered for 5 minutes. Gently mix from bottom before serving with cooling raita and cucumber salad.