Ingredents
Prawns – 1/2 kg
Green chillies sliced lengthwise -2
Ginger garlic paste – 1/2 tbsp
Red chillie powder – 1 tsp
Rice – 2 cups
Medium sized Onions – 4 sliced
Mint leaves – 9 – 10 leaves chopped
Coriander leaves – 3 stalks chopped
Cardamom – 1
Cinnamon – 1/2 inch
Cloves- 2
Saunf – 1/4 tbsp
Bay leaf – 2
Salt to taste
Ghee – 2 tbsp
Oil – 1 tbsp
Water – 2 1/2 cups
For the paste
Saunf – 1/4 tbsp
Cardamom – 2
Cloves – 1
Cinnamon – 1/2 inch
Small Onion – 1 chopped
Green chillies- 2
Ginger garlic paste – 1/2 tsp
Coriander leaves – 2 stalks
Mint leaves – 5 – 6 leaves
Small tomato – 1
Coconut – 1 1/2 tbsp
Preparation
Clean and devein the prawns. Marinate it with 1/4 tsp turmeric powder and little salt and keep it aside.
Soak basmati rice for 20-30 mins. Then, drain the water out and keep it aside. Heat 1/2 tsp oil and 1 tbsp ghee. Add the drained rice and saute for about 10 mins and keep aside.
Heat little oil again . To make the paste, add whole garam masala, chopped onions and saute. Then in goes the g.chillies. ginger garlic paste and saute for a good 6-7 minutes. Add cor leaves.mint leaves and one small tomato (optional).Grind it along with little coconut to a fine paste. Keep it aside.
Heat oil and ghee, add sliced onions, slit g.chillies,whole garam masala (mentioned above), mint leaves, cor leaves, and fry well.Then add ground paste and giner garlic paste and saute well for 5 minutes till the raw smell disappears. Add the red chillie powder and the prawns and fry till the colour changes. This may only take about 3 – 4 minutes. Do not cook it for long as the prawns may become rubbery. Add water and let it boil. When it starts to boil, add the fried rice to it , salt and cook.
Keep the flame on high and do not cover. When the rice starts to show up on top and 3/4 th of the water has been absorbed, take it off the flame. Heat a iron tava and when it becomes hot, place the closed pot with the biryani on the tava. Keep the flame to the lowest and let it cook for about 15 to 20 minutes.
If you do not have an iron griddle, you may place the biriyani pot/pan on very low small flame and cook it for 15 – 20 minutes. Check in between to make sure that it does not burn.
Serve hot with raita.
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