Ingredients

• Prawn - 400 g, outer covering removed.
• Potato - 1 medium, peeled and cut into 1 inch cubes.
• Mustard oil - 1 cup.
• Tejpatta ( bay leaves ) - 2.
• Jeera - 1/2 tsp.
• Dried red chilli - 2 ( broken into halves )| Garam masala ( whole ):
• Cloves- 4.
• Choti elaichi - 2.
• Bari elaichi - 1.
• Daalchini ( cinnamon ) - 1 inch thin strip| Powdered masala:
• Red chilli powder - 1 tsp.
• Haldi powder - 1 tsp.
• Jeera powder - 1 tsp.
• Mustard paste - 2 tbsp.
• Alak ( spinach ) - 100 g, cleaned and chopped finely.
• Yellow pumpkin - 10, square pieces of 1 inch each (optional).
• Basmati rice -2 cups, washed and dried.
• Desi ghee - 2tbsp.
• Salt - to taste.
• Sugar - 1 tsp.
• Water - 4 cups.

How to Make Prawn Biryani

• Wash the prawns well and wipe off the moisture from it using a towel.
• Apply 1/2 tsp haldi and salt to it.
• Then deep fry the prawns. Keep it aside.
• Heat the leftover oil in a pressure cooker, put tejpatta, whole garam masala, dried red chilli and jeera.
• As jeera begins to splutter, add the potato cubes to it.
• Fry for 3 mins, then add rice to it. Saute the rice for 3 mins, then add yellow pumpkin pieces and spinach.
• Add ginger paste, mustard paste, sugar, salt, and leftover powder masalas.
• Add the fried prawns and water. Close the pressure cooker.
• Bring to full pressure on high flame. Reduce heat and cook for 4 mins.
• Let the pressure cooker cool down naturally, and then open it.
• Pour desi ghee evenly over the biriyani, before serving it.