Ingredients:

  • 1.5 lbs large prawns, peeled and deveined
  • 1/2 cup Greek yogurt, whisked
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 3 large yellow onions, thinly sliced
  • 1/2 cup ghee
  • 1/4 cup cashews, halved
  • 2 tbsp oil
  • 3 cups extra-long grain basmati rice, soaked for 30 mins
  • 1 cinnamon stick (3cm)
  • 3 green cardamom pods, cracked
  • 3 cloves
  • 1 bay leaf
  • 1 tbsp salt
  • 6 cups water
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 2 tbsp melted ghee
  • 1/4 tsp saffron strands
  • 2 tbsp warm milk

Instructions:

  1. Heat 2 tbsp oil in a skillet over medium-high heat. Fry the sliced onions in batches, stirring constantly until they reach a deep mahogany color and a shattering crispness. Remove and drain on paper towels. In the same pan, flash-fry the cashews for 60 seconds until golden; set aside.
  2. Heat 1/2 cup ghee in a heavy-bottomed pot. Add the marinated prawns (prawns mixed with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and 1 tsp salt). Sauté on high heat for 3–4 minutes until they just turn pink but remain tender. Remove prawns from the pot and set aside, leaving the spiced oil behind.
  3. Bring 6 cups water to a rolling boil with the cinnamon, cardamom, cloves, bay leaf, and 1 tbsp salt. Add the soaked basmati rice and cook for 5–7 minutes until al dente. Drain immediately using a fine-mesh strainer.
  4. Lower the heat to minimum. Layer the ingredients in the pot: start with the partially cooked prawns, top with mint and cilantro, spread the par-boiled rice evenly, drizzle with saffron milk and melted ghee, and finish with a layer of fried onions and toasted cashews.