Prawn Gilli Biryani

Prawn Gilli Biryani

deshelled prawns
long grain basmati rice
whole garam masala
ghee
oil
chopped onion
tomato puree
ginger garlic paste
yogurt
chilli powder
turmeric powder
garam masala powder
mint leaves
coriander leaves
lemon juice
salt
150 gms
150 gms
20 gms
40 gms
2 tsps
60 gms
100 gms
2 tsps
60 gms
2 tsps
2 tsps
1 tsps
10 gms
10 gms
10 ml
to taste

Instructions

1. Boil the rice, adding twice the amount of water, half the amount of whole garam masala, and one tsp of ginger-garlic paste, with the lid in place. Then marinate the prawns in oil, lemon juice, chilli powder, turmeric, and salt.

2. For the gravy, temper the ghee with the remaining whole garam masala and sauté the chopped onions. Add the ginger-garlic paste and cook it till the onions turn golden brown, then add the powdered spices.

3. Add the tomato puree and cook until the tomatoes are done. Then toss the marinated prawns separately in ghee and add curd and the gravy to it. Finally add the chopped mint and coriander leaves to it.

4. Layer the wet prawn mixture with the rice in a handi and top it off with some ghee. Cover it with flattened dough and cook in the oven for another 15 to 20 minutes. Serve it hot, garnished with fried onions and mint leaves.