Royyala Biryani Andhra

Ingredients

• - Main ingredient as required
• - 3 tbsp sesame oil or ghee
• - 2 large onions
• - Spices as required
• - 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, 2 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 1 hour.
2. Fry birista: Slice 3 large onions thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.
3. Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain at 70% cooked.
4. Cook prawn masala: In a heavy pot heat reserved birista oil. Add 3 chopped tomatoes and cook 8 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: Sprinkle remaining birista, fresh mint, coriander and 3 tbsp ghee.
8. Add saffron milk: Drizzle saffron milk over the rice.
9. Seal and dum cook: Cover tightly. Cook on tawa — high heat 5 minutes then lowest heat 20 minutes.
10. Serve: Rest 8 minutes. Open and mix from the bottom. Serve with raita.