Prawn Biryani with Cucumber Raita

Instructions

1. 1

   Marinate Prawns & Prepare Rice

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
   • In a mixing bowl, combine the cleaned prawns with curd, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, 1 tsp garam masala, lemon juice, and 1 tsp salt. Mix thoroughly to coat. Let it marinate for at least 20-30 minutes.
2. 2

   Prepare Birista (Fried Onions)

   • Heat 1 cup of oil in a deep pan or kadai over medium-high heat. Once hot, add the thinly sliced onions.
   • Fry for 10-15 minutes, stirring occasionally, until they turn a deep, even golden brown and become crispy. Be watchful as they can burn quickly towards the end.
   • Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. Set aside. Reserve 2 tbsp of the flavorful onion-infused oil for later.
3. 3

   Par-cook the Basmati Rice

   • In a large pot, bring 8-10 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon stick, cloves, green cardamoms) and 2 tsp of salt.
   • Carefully add the soaked and drained rice to the boiling water.
   • Cook for 5-7 minutes, or until the rice is exactly 70% cooked. A grain should break easily when pressed between your fingers but still have a firm core.
   • Immediately drain the rice in a colander to stop the cooking process. You can gently spread it on a large plate to cool slightly.
4. 4

   Cook the Prawn Masala

   • In a heavy-bottomed pot (handi) suitable for dum cooking, heat 4 tbsp of ghee over medium heat.
   • Add the remaining 0.5 tbsp ginger-garlic paste and slit green chilies. Sauté for about a minute until fragrant.
   • Add the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
   • Stir in the biryani masala powder and cook for another minute until the raw spice smell disappears.
   • Add the marinated prawns along with the entire marinade. Cook for just 3-4 minutes, stirring gently, until the prawns turn pink and are about 80% cooked. Do not overcook them. Turn off the heat.
5. 5

   Layer and 'Dum' Cook the Biryani

   • Over the prawn masala layer in the pot, sprinkle a handful of birista, some chopped mint, and coriander leaves.
   • Spread half of the par-cooked rice evenly over the prawns.
   • Sprinkle another layer of birista, mint, and coriander leaves.
   • Gently spread the remaining rice as the top layer.
   • Garnish the top with the last of the birista, mint, and coriander. Drizzle the saffron-infused milk and the 2 tbsp of reserved fried onion oil all over the rice.
   • Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or place a layer of aluminum foil before putting on the lid.
   • Cook on the lowest possible heat for 15-20 minutes. The trapped steam will finish cooking the rice and prawns, and meld all the flavors together.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, still covered, for at least 10-15 minutes. This step is crucial for the flavors to settle.
   • Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula, mixing the layers lightly without breaking the delicate rice grains.
   • Serve the hot and aromatic Prawn Biryani with a side of cooling raita or a simple kachumber salad.