Prawn Biryani

Ingredients For Prawn Marinade

500 g prawns (peeled, tails remain, shells set aside)1/2 cup yoghurt1 tbsp kashmiri chilli powder1/2 tsp turmeric powder1 tsp coriander powder2 tsp garam masala1 tbsp ginger (grated)1 tbsp garlic (grated)2 tbsp lemon juice1 tsp saltIn a bowl, combine all ingredients, mix, cover & chill for 30 mins.

Briyani Base

1/2 cup oil1 bay leaf2 inch cinnamon4 cardamom4 cloves1 star anise1/2 tsp whole black peppercorns2 cups onion (sliced)1 cup tomato (diced)1/2 tsp salt1 tbsp cilantro1 tbsp mint leaves

Steps

Heat oil in deep heavy bottom pan, add onions & fry till golden brown.Remove half, leave only 3 tbsp of oil in pan, add prawn shells, cook till they turn dark orange & remove.Add whole spices, cook for 1 min, add tomato & salt.When tomato starts to break down, add prawns (with marinade) & cook for 3 mins.Reduce heat to low, add cilantro & mint leaves, mix & remove from heat.

Rice

2 cups basmati rice (soaked for 30 mins)1 bay leaf1/2 tsp lemon juice1/2 tsp caraway seeds1/2 tsp cumin seeds1 tsp salt4 cups water1/2 cup peas (optional)

Steps

In a large pot, combine all ingredients & bring to a boil.Add peas, cover & cook until rice is 70% done, drain & set aside.To start layering biryani, place half the rice on top of prawn masala, add half the reserved fried onion set aside earlier & drizzle with saffron or food colouring (red)Add remaining rice, cover with tight fitting lid & cook on high for 5 mins.Reduce heat to low & cook for another 10 mins.Remove from heat, leave as it is for 10 mins.Garnish & serve with raita.