Ingredients:
For Prawn Masala:
Prawns 1 kg
Oil for frying
To Marinate the Prawns:
Kashmiri chilli powder 2 tsp
Turmeric powder 1 tsp
Salt 1 tsp
For the Gravy:
Onions (chopped) 3 large
Tomatoes (chopped) 2 large
Garlic paste 2 tbsp
Green chillies (chopped) 10
Ginger paste 2 tbsp
Lemon juice 1 tbsp
Coriander leaves (chopped) 1/4 cup
Mint leaves (chopped) 1/4 cup
Salt to taste
Garam masala powder 1 tsp
For the Rice:
Rice 3 cups
Salt to taste
Oil 4 tbsp
Onion (sliced) 1
Bay leaf 1
Cardamoms 5
Cloves 7
Cinnamon 2 sticks
Cumin seeds 1-1/2 tsp
Lemon juice 1-1/2 tsp
Extra garam masala to sprinkle while layering rice
Method:
Wash the prawns, drain and marinate them in kashmiri Chilli powder, turmeric powder and salt for half an hour. Heat oil. Shallow fry the prawns briefly and remove. In the same oil, add the chopped onion, ginger, garlic and chillies along with salt and cook until the onions have become soft. Add in the chopped tomatoes. Cover and cook until the tomatoes become soft and you get a thick gravy. Add in the half fried prawns and cook on low flame. Add the chopped mint leaves, chopped coriander leaves, garam masala and lemon juice. Remove from the fire and keep them aside.
For preparing the rice, boil water in a large pan. In another pan, heat oil. Add onions and sauté until the onions turns soft. At this stage add cardamom, cloves, bay leaves, cinnamon and cumin seeds and sauté for a couple of minutes until the aroma of the spices starts coming out. Add boiling water, lemon juice and salt to this. When the water starts bubbling, put the rice slowly and cook. Cook it covered until all the rice is cooked evenly.
For layering the biryani, divide the rice in 2 parts. Put some oil or ghee in the base. Layer the bottom of the vessel with the first part of the rice. Sprinkle a 1/4 tsp of garam masala all over and pour prawn masala all over the rice. Tip in the second part of rice and sprinkle a good pinch of garam masala all over again. Cover the entire vessel with foil, and then close the lid tightly. Place a weight over this vessel and simmer on very low heat. Serve with coconut chutney and yogurt.
