Ingredients

• 1 kg - prawns.
• 1 kg - rice (basmati).
• 1/4 kg - curds (beaten).
• 6 big onions (finely sliced).
• 4 big tomatoes( finely chopped).
• 3 potatoes (cubed).
• 5 to 6 tbsp - oil (for sauting the onions).
• 1/2 tsp - turmeric powder.
• 1/2 tsp - sugar.
• finely chopped coriander leaves (for garnishing).
• oil for deep frying.
• 2 tbsp - ghee.
• salt to taste.
• Masalas to be ground into a smooth paste:
• 1/2 bunch coriander leaves.
• 8 to 10 green cardamoms.
• 6 kashmiri chillies.
• 4 to 5 green chillies (or as per taste).
• 10 cloves garlic.
• 8 tbsp - cloves.
• 4 cinnamon sticks.
• 1 tbsp - aniseed.
• 1 tbsp - cumin seeds.
• 2 black cardamom.
• few - peppercorns
• 3 tbsp - coriander seeds
• 1 tbsp - poppy seeds
• 2 inch piece - ginger

How to Make Flavoursome Prawn Biryani

• Clean, wash and devein the prawns.
• Grind the ingredients to be ground into a smooth paste using little water.
• Clean and wash the rice. Soak it for about 20 minutes.
• Par boil the rice with salt.
• Spread the rice in a big plate and cool completely. Keep aside.
• Deep fry half the onions till golden in colour.
• Keep it aside for garnishing.
• In a heavy bottom vessel saute the remaining onions on a low flame till golden in colour.
• Add the prawns and turmeric powder to the sauted onions. Simmer.
• Cook covered with a lid having some water over it. Gently mix once or twice.
• When the prawns are half done add the finely chopped tomatoes and the ground masala paste.
• Saute for few minutes till oil separates.
• Add the potatoes. Simmer.
• Cook till the potatoes are done.
• Now add the beaten curds, salt and sugar.
• Cook for another 5 to 7 minutes. Remove from fire.
• To Arrange:
• Lightly heat ghee in a big heavy bottomed vessel Arrange half the rice at the bottom of the handi.
• Evenly spread out the prawns on the rice.
• Cover the prawns with the remaining rice and garnish with the kept aside fried onions and finely chopped coriander leaves.
• Keep on a pre-heated tava for about 20 minutes on a low flame.
• Serve hot with cucumber raita and pickle.