- ▢ 2 cups Long grain basmati rice (soaked for 30 mins.)
- ▢ 1 bay leaf
- ▢ ½ tsp lemon juice
- ▢ ½ tsp Caraway Seeds (Shajeera)
- ▢ 1 inch Cinnamon stick
- ▢ Salt
- ▢ 2 Oil
- ▢ Water as required
- ▢ ¼ cup Fried onions (birista) ((Birista))
- ▢ generous pinch of saffron (soaked in 2 tablespoons of water)
- ▢ 2 tbsp Ghee
- In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.
Cooking The Prawn
- Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).
- Then, add sliced onions and fry until just starts picking up golden colour.
- Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
- Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.
- Add coriander leaves and mint leaves and mix.
- In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.
- Add rice and cook until the rice is 70% done.
Layering The Prawn Biryani
- Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
- Sprinkle the melted ghee over the rice layer.
- Sprinkle the saffron water and cover the pot with the tight fitting lid.
- Place the pot over a high flame and cook for 5-7 minutes.
- Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.
- After 15 minutes, switch off the heat and leave as it is for 10 minutes.
- After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.