Prawn Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers.
1 1/2 cups Basmati Rice
3 cups Water
Salt to taste
1 tsp Oil
For prawn masala:
1/2 kg Prawns
1/2 cup onions
3 tsp Garlic-ginger-green chilly paste
1/2 tsp Chilly powder
1/2 tsp Coriander powder
1/3 tsp Turmeric
3 Cloves seeds
1/2 tsp Biryani Masala
1 cup Coconut milk
oil for frying
1 tsp Ghee
1 Onion (sliced and fried)
Coriander leaves and mint leaves
Clean and soak rice for half an hour. Drain out the water completely using a strainer and keep aside.
Bring three cups of water to boil and add in whole masala ( tie them using a small cloth) and one tsp of oil and salt. Add the rice and cook it till it is 75% done. Drain out water and spread out a plate gently with a fork.
Marinate shrimp with chilly powder, turmeric, coriander powder and salt for half an hour and fry them till it is half cooked and keep aside.
In the same pan add whole garam masalas and onions and mint leaves fry them till golden brown and add in the ginger-garlic-green chilly paste and fry for a minute.
Add tomatoes and saute till it gets mashed up and oil starts separating. Add the coconut milk and let it simmer in a medium heat for a minute and finally add prawn and cover and simmer for a minute.
Take a large pan with a proper tight lid. Grease the bottom with a little ghee and transfer half of the prawn mixture into it. Add in a little of fried onion, coriander leaves and one layer of rice. Now repeat the same process and make a second layer.
Finally garnish with fried onions and pour in a few drops of yellow food color ( this is optional).Close the lid tightly and put on the stove in a medium heat for three minutes and then simmer to low for about ten minutes.
Prawn is already half done and will not take much time to cook. So do not overcook.Serve warm.