Prawn Biryani for 6 Servings

Instructions:

1. Rinse the 400g basmati rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, bring 1.4L water to a boil with 2 cinnamon sticks, 3 green cardamom pods, 2 cloves, 30ml neutral oil, and 5g salt.
3. Add the rinsed rice to the boiling water and simmer for 5–7 minutes until the rice is al dente (cooked on the outside but with a firm core).
4. Drain the rice through a fine-mesh strainer and set aside.
5. Heat 45ml ghee in a heavy-bottomed pot over medium heat and sauté 200g sliced onions until deep golden brown.
6. Stir in 15g ginger-garlic paste and cook for 1 minute.
7. Lower the heat and add 5g turmeric powder, 15g Kashmiri red chili powder, and 15g garam masala; stir for 30 seconds to bloom the spices.
8. Fold in 120ml whisked Greek yogurt and 5g salt, stirring constantly until the sauce thickens and releases oil at the edges.
9. Add 450g prawns and sauté for 2–3 minutes until they turn pink but do not curl tightly into 'O' shapes; they will reach a safe internal temperature of 145°F (63°C) during the final steaming phase.
10. Stir in half of the chopped cilantro and mint into the masala.
11. Flatten the prawn masala at the bottom of the pot and spread the parboiled rice evenly over the top.
12. Combine 0.1g saffron threads with 60ml warm milk and drizzle the mixture along with 30g melted ghee over the rice in a circular motion.
13. Sprinkle 50g fried onions and the remaining cilantro and mint on top.
14. Seal the lid tightly using a kitchen towel or foil to trap steam.
15. Cook on low heat for 15–20 minutes until fragrant steam escapes from the edges.
16. Gently fold the rice from the edges to the center to distribute the prawns without breaking the grains.