Prawns biriyani

For a change , today we decided to try the prawn biriyani instead of the usual chicken or mutton biriyani.Prawn biriyani  brings out the tender and delicate flavor of shrimp. Unlike other kinds of biryanis, it's quicker to prepare and does not require long hours of complex marinating procedures.


What you need to prepare Prawn Biriyani :

• Prawns - 200 gms - washed and tails removed
• Basmati rice or biryani rice - 3 cups
• Onions - 6
• Tomatoes - 3
• Ginger-garlic paste - 2 tbsp
• Green chilly - 4
• Pepper powder -3 tbsp
• Chilli powder as desired
• Turmeric powder - 1/2 tbsp
• Coriander leaves - 1 cup chopped
• Mint leaves - 1/4 cup chopped
• Curd - 1/2 cup
• Lime juice - 2 tbsps
• Garam masala powder - 1 tbsp

for marinating prawns :

• Chilli powder - 2 tbsps
• Turmeric powder - 1/2 tsps
• Garlic-ginger paste - 2 tbsp
• Garam masala - 1/2 tbsp
• Salt as desired

The preparation method :

• Heat enough ghee or oil in a heavy bottomed vessel and fry the marinated prawns in that.Remove it from the pan when it is done and keep aside.
• In the same pan , saute chopped onions. Once it becomes transparent, add garlic-ginger paste, chilli paste and saute again for few seconds. 
• Add chopped tomatoes, all the powders, salt, and cook for few minutes by stirring occasionally. 
• Again add chopped coriander and mint leaves.  Add curd and mix well.
• Add the fried prawns in to that and boil for few minutes. Let the masala turn thick.Check salt.Remove from fire.
• Cook rice separately by adding 2 cardamoms, 2 cloves, 2 small pieces of cinnamon sticks and salt in to it.
• Heat a heavy bottomed or nonstick vessel again, pour little ghee. 
• Put about 2 plates of cooked rice. Spread little lemon juice and ghee over it. Then spread some prawns masala over it evenly. Again put rice over it and repeat the process until the rice and masala are over. Cover the vessel tightly with the lid, (cover with aluminium foil before you place lid) keep on a low flame for about 10 minutes and remove. Don't mix too well else the rice will break.
• Serve hot with raita.