Prawn Biryani

Ingredient

• 2 cups biryani basmati rice
• 25-30 medium prawns, peeled, cleaned, deveined and washed with head intact
• Salt to taste
• 2 tablespoons garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon turmeric powder
• 2 teaspoons lemon juice
• 2-3 tablespoons ghee
• 1½ teaspoons caraway seeds (shahi jeera)
• 2 green cardamoms
• 1 black cardamom
• 2 inch cinnamon 
• 4-5 black peppercorns
• 3-4 cloves
• 2-3 green chillies, chopped
• 3 large onions, sliced
• 3 medium tomatoes, chopped
• 1 cup fresh tomato puree
• 2-3 tablespoons chopped fresh coriander leaves + for sprinkling
• 2-3 tablespoons chopped fresh mint leaves
• 2 inch ginger, cut into thin strips + for sprinkling
• 1 teaspoon red chilli powder
• 1 tablespoon garam masala powder
• 1 tablespoon biryani masala
• 2 large pinches of saffron, soaked in ¼ cup warm milk + for drizzling
• 2-3 tablespoons fried onions + for garnish
• Fresh mint leaves for sprinkling
• 3-4 green chillies, slit
• Dried rose petals for sprinkling
• Fresh mint sprig for garnish
• Sol kadhi to serve
• Sirka pyaz to serve

Method

1. Take biryani basmati rice in a bowl. Wash thoroughly 2-3 times. Soak in sufficient water for 30 minutes. Drain the water.
2. Take prawns in a large bowl, add salt, 1 tablespoon garlic paste, ½ tablespoon ginger paste, ½ teaspoon turmeric powder, lemon juice and mix well. Set aside to marinate for 5-10 minutes.
3. Heat ghee in a deep non-stick pan, add caraway seeds and let them change colour. Add green cardamoms, black cardamom, cinnamon, black peppercorns and cloves, mix well and saute till fragrant.
4. Add remaining ginger paste, green chillies and remaining garlic paste, mix well and saute for 1 minute.
5. Add onions, mix and saute till golden brown. 
6. Add tomatoes and salt, mix well and saute for 2-3 minutes.
7. Add tomato puree, coriander leaves, mint leaves and ginger strips, mix well and saute till fat separates.
8. Add remaining turmeric powder, red chilli powder, garam masala powder, biryani masala and saffron milk, mix well and cook till the fat separates again.
9. Add the marinated prawns, mix gently and sauté on high heat for 2-3 minutes. Reduce heat and saute for 6-8 minutes.
10. Switch the heat off. Transfer half the prawn mixture into a bowl and keep the rest in the same pan. 
11. Bring sufficient water to a boil in a deep non-stick pan, add salt and mix well. Add the drained rice, mix and cook for 6-8 minutes or till the rice is ¾ done. 
12. Drain the rice and layer half of it over the prawns mixture. Spread the reserved prawn mixture over the rice and layer the remaining rice over this. 
13. Drizzle saffron milk, sprinkle coriander leaves, fried onions, ginger strips, mint leaves, slit green chillies and dried rose petals, cover the pan with an aluminum foil, place the lid on and cook on low heat for 25-30 minutes.
14. Switch the heat off and allow to rest for 10-15 minutes. 
15. Open the lid and discard the aluminum foil. Transfer the biryani onto a serving plate. Garnish with fried onions and mint sprig. Serve hot with sol kadhi and sirka pyaz.