Prawn Briyani

This is not the first time i'm cooking prawn briyani and i had a pleasure of tasting them many times as well. Other than fish, prawn briyani are my favourite. There are few types of prawn briyani, today i'm sharing the dry version which goes well with a gravy if your choice and raita. If you prefer a moist & a bit of masala gravy, please feel free to add a little water accordinh to your preference. Well balanced with authentic Indian spices which do not over power the real flavour of the masala. Indian spices are quite strong in flavor thus, do not add more than required. You do not want to ruin the taste which most of the commercial restaurant do and a big no for me. Give it a try and enjoy a flavorful and hearty briyani with family and friends.

To Marinate

1/2 cup yogurt
1/2 kg prawns, cleaned & deveined
1 tbsp garlic paste
1/4 cup fried onion
6 black peppercorns
3 cardamoms
3 cloves
1/2" inch cinnamon stick
1/4 tsp nutmeg
2 pcs mace
3 pcs green chillies,slitted
1 tbsp ginger paste
1/2 tsp turmeric powder
1 tbsp garam masala
1 tsp coriander powder
1 tbsp Kashmiri chilly powder
4 tbsp lemon juice
Salt to taste
1 tbsp oil

For Prawns

1 large tomato, sliced
1 large onion, sliced
4 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
2 1/2 tbsp oil

For Rice

2 cups Basmathi rice, washed and soaked for 30 minutes
1/2 tsp cumin seeds
1 bay leaf
1/2"inch cinnamon stick
4-5 peppercorns
2 cardamom pods
2 tbsp oil
Salt to taste
Water as required

For Layering

2 tbsp ghee
1/4 cup coriander leaves
1/4 cup mint leaves
Pinch of saffron soaked in tbsp milk

Methods

In a large pot, add all ingredients listed under "For Rice" and cook till the rice are 70% done. Strain the rice and spread on a large tray.

In a large bowl, mix all the ingredients listed under marination and refrigerate for 30 minutes

Heat 2 1/2 tbsp oil in a heavy bottom pan. Saute sliced onion till slightly brown

Add sliced tomatoes and bay leaf for 1 minute. Add marinated prawns and cook on medium heat for 4-6 minutes. Add chopped coriander and mint leaves.  Turn off the heat.

Sprinkle fried onion on cooked prawn masala. Top with par boiled rice.

Drizzle with saffron milk and ghee. Cover with lid.

Place the pot on a heavy bottom tawa or dosa pan over a medium-low heat and place a heavy object like a motar. Cook for 12-15 minutes. Turn off flame and leave it for 8-10 minutes. Unlid and serve hot.

Serve with raita of your choice