Ingredients:

  • 1 lb (450 g) large prawns, deveined and shell removed
  • 2 cups (400 g) basmati rice
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 3-4 green chilies, slit (adjust to taste)
  • 1/4 cup (60 mL) plain yogurt
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 1/4 cup (60 mL) chopped fresh mint leaves
  • 1/2 tsp saffron threads soaked in 2 tbsp warm milk
  • 4 cups (950 mL) water or broth
  • 3-4 tbsp cooking oil or ghee
  • Salt to taste
  • 1 tsp cumin seeds
  • 5-6 green cardamom pods
  • 4-5 cloves
  • 1 stick cinnamon
  • 1 bay leaf

Instructions:

  1. Rinse basmati rice under cold water until the water runs clear, soak for 30 minutes, and drain.
  2. Heat oil or ghee in the pot. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf; sauté until fragrant. Add sliced onions, cooking until golden brown, then add garlic and ginger.
  3. Stir in green chilies and chopped tomatoes; cook until tomatoes soften. Mix in the salt and spice mix, stirring to combine.
  4. Add prawns, cooking until they start to turn pink. Stir in yogurt and half the cilantro and mint, mixing well.
  5. Spread soaked and drained rice evenly over prawn mixture. Gently pour water or broth over the rice and add saffron (if using).
  6. Bring to a boil, then cover and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and has absorbed the liquid.
  7. Remove from heat; let sit covered for 10 minutes. Fluff with a fork, garnish with remaining cilantro and mint before serving.