Prawn Gilli Biryani
long grain basmati rice
whole garam masala
ginger garlic paste
garam masala powder
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.