Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 1 cup (240 g) plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 cups (370 g) basmati rice, rinsed until water runs clear
  • 4 cups (950 ml) water
  • 2 bay leaves
  • 4-5 green cardamom pods
  • 4-5 whole cloves
  • 1 stick cinnamon
  • Salt to taste
  • 1 large onion, thinly sliced
  • 1/2 cup (60 g) all-purpose flour
  • Oil for frying
  • Fresh cilantro (coriander) leaves, chopped
  • Fresh mint leaves, chopped
  • Fried crispy onions (from above)

Instructions:

  1. In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt. Add the prawns, ensuring they are well coated. Marinate for at least 30 minutes.
  2. Heat oil in a frying pan over medium heat. Toss thinly sliced onions in flour, then fry until golden and crispy. Remove and drain on paper towels.
  3. In a large pot, bring water to a boil. Add bay leaves, cardamom, cloves, cinnamon, and salt. Add the rinsed basmati rice, cook until 70% done (about 5-7 minutes), then drain and set aside.
  4. In the same pot, layer half of the partially cooked rice, followed by the marinated prawns. Top with the remaining rice and sprinkle with additional garam masala, cilantro, and mint.
  5. Cover tightly with a lid and simmer on low heat for 20-25 minutes to allow flavors to meld and prawns to cook through.
  6. Gently fluff the biryani with a fork before serving, and garnish with crispy onions, cilantro, and mint.