PRAWN BIRIYANI

Spectacular and satisfying, this recipe is a treat worth the extra effort.

Preparation time:15-20 min.
Cooking time: 1 Hr.
Serves :4-5

 Ingredients:

• 200 gm prawns.
• 2 cups basmati rice.
• 1/4 cup coconut milk.
• 2 tomatoes chopped.
• 1 onion sliced.
• 4 cups hot water.
• Salt to taste.
• 3+3 tbsp ghee.
• 1/4 tsp saffron soaked in 1/8 cup warm milk.

Whole garam masala: 2 cloves, 1"cinnamon, 2 green cardamoms, 2 black cardamoms, 2 tej patta.

For garnish:  Fried onions & coriander leaves.

Grind to a paste:

• 5 green chilies or according to taste.
• 1/2 cup coriander leaves.
• 1 tsp biryani masala powder.
• 1/4 cup mint leaves.
• 1/2" ginger.
• 15 cloves garlic.
• 1 tsp jeera / cumin seeds.
• 1/2 tsp turmeric powder.
• 10 pepper corns.

Method for prawn masala:

• Remove the shell &  wash the prawns well.
• Heat 3 tbsp ghee in a kadai add the onion & fry till brown.
• Add the ground masala & fry till oil oozes out.
• Add the tomatoes, prawns, salt & cook covered till prawns are tender & gravy thick.
• Add the coconut milk & simmer for 5 min, take off flame & keep aside.

Method for the rice:

• Wash & drain the water from the rice & keep aside.
• Heat 3 tbsp ghee in a heavy bottomed vessel.
• Add the whole garam masala & saute for a sec.
• Add the rice & saute for 5-10 min.
• Add 4 cups hot water, salt & cook covered till water is absorbed.Take off heat.
• Fluff it with a fork & keep aside.

Take a greased dish spread a layer of 1/2 the prawn masala on top of it spread a layer of 1/2 the cooked rice next layer spread the rest of the prawn masala lastly spread the rest  of the cooked rice sprinkle the saffron on top of the rice & cover with the tight fitting lid.
In a preheated oven bake for 30-45 min on low degree or place the vessel on a hot tava & cook on low flame for 30 min..

Garnish with fried onions, coriander leaves & serve with Cucumber & Red Capsicum Raita & poppadoms 😋

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