Ingredients:

  • 1 lb King Prawns (shelled, deveined, tail off)
  • 1/2 cup Plain Greek Yogurt (full-fat)
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Garlic Paste
  • 1 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Salt (for marinade)
  • 2 Tbsp Fresh Mint Leaves (chopped)
  • 2 cups Aged Basmati Rice (rinsed)
  • 8 cups Water (for par-boiling)
  • 2 Whole Bay Leaves
  • 1 (3-inch piece) Cinnamon Stick
  • 4 Green Cardamom Pods (lightly bruised)
  • 4 Cloves
  • 2 Tbsp Salt (for rice water)
  • 1/2 cup Vegetable Oil or Canola Oil
  • 3 large Yellow Onions (very thinly sliced, for birista)
  • 2 Green Chilies (serrano or bird’s eye, sliced diagonally)
  • 1/2 cup Diced Tomato (optional)
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 2 Tbsp Ghee (clarified butter)
  • A good pinch Saffron Strands
  • 1/4 cup Warm Milk (Full-Fat)
  • 1/2 cup Fresh Coriander (chopped)
  • 1/4 tsp Orange Food Colouring (Optional)
  • 1/2 cup Whole Wheat Flour (for dough seal)
  • Water (as needed for dough)

Instructions:

  1. Phase 1: Preparation. Marinate the Prawns: In a bowl, combine the shrimp with yogurt, ginger paste, garlic paste, turmeric powder, Kashmiri chili powder, garam masala, 1/2 tsp salt, and chopped mint leaves. Mix thoroughly, cover, and chill for a minimum of 30 minutes.
  2. Make the Birista (Fried Onions): Heat the oil in a heavy-bottomed pot over medium heat. Fry the thinly sliced onions in batches until they are deep golden brown and crispy. Drain the onions completely, reserving the flavoured oil. Set the crispy onions (birista) aside.
  3. Phase 2: Rice and Masala. Prepare the Saffron Milk: Gently warm 1/4 cup of milk and a pinch of saffron threads in a small dish. Set aside to steep (bloom).
  4. Par-Boil the Rice: Rinse the Basmati rice thoroughly. Bring 8 cups of water and 2 Tbsp salt to a rolling boil. Add the whole spices (bay leaves, cinnamon stick, cardamom, cloves). Add the rinsed rice and cook for exactly 4 to 5 minutes (rice should be 70% cooked). Immediately drain the rice, discard the whole spices, and spread the rice on a tray to stop the cooking process.
  5. Cook the Masala Base: Use 3 Tbsp of the reserved frying oil (or fresh ghee) in the same pot. Sauté the green chilies. Add the marinated prawns, the diced tomato (if using), coriander powder, and cumin powder. Cook rapidly for only 2 minutes on high heat. The prawns should be deliberately undercooked at this stage. Remove the pot from the heat.
  6. Phase 3: Layering and Dum Cooking. Layer the Biryani: Gently divide the cooked prawns/masala, the par-boiled rice, the birista, and the fresh herbs (coriander/mint) into three parts.
  7. Form Layer 1 (Base): Spread a thin layer of rice over the prawn masala base already in the pot. Top with half of the prawn masala.
  8. Form Layer 2 (Middle): Add half of the remaining rice. Sprinkle with one-third of the birista and half of the fresh herbs. Drizzle with 1 Tbsp of ghee.
  9. Form Layer 3 (Top): Add the rest of the rice. Drizzle the saffron milk mixture and the optional orange food colouring drops over the rice. Sprinkle the remaining birista and fresh herbs. Drizzle with the remaining 1 Tbsp of ghee.
  10. Seal the Pot (The Dum): Mix the 1/2 cup flour and water to form a firm, pliable dough. Roll the dough into a thick rope and place it around the rim of the pot. Place the lid securely on top and press down firmly to create an airtight seal.
  11. Cook the Dum: Place the sealed pot over medium heat for 5 minutes. Then, reduce the heat to the absolute lowest setting possible and cook for 25 minutes.
  12. Rest and Serve: Turn off the heat and let the Biryani rest, undisturbed, for 10 minutes. Break the dough seal and gently mix the top layer of rice (do not mix completely). Serve immediately with Raita.