Ingredients:

  • 500g large prawns, cleaned and deveined
  • 2 tablespoons lemon juice
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon garam masala
  • Salt, to taste
  • 100g rice flour
  • Oil, for frying
  • 300g basmati rice, rinsed
  • 1 large onion, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit
  • ½ cup plain yogurt
  • 1 teaspoon cumin seeds
  • 3-4 cloves
  • 2-3 cardamom pods
  • 1 stick of cinnamon
  • ½ teaspoon saffron strands (optional)
  • 1 tablespoon ghee or vegetable oil
  • Fresh cilantro and mint, for garnish

Instructions:

  1. In a bowl, combine prawns, lemon juice, turmeric powder, chili powder, ginger-garlic paste, garam masala, and salt. Let marinate for 20 minutes.
  2. Heat ghee/oil in a heavy pot. Sauté sliced onions until golden brown. Add ginger-garlic paste and green chilies, cooking until fragrant. Mix in tomatoes and cook until soft.
  3. Add cumin seeds, cloves, cardamom, and cinnamon to the pot, followed by the rinsed basmati rice. Stir to coat, then add yogurt and mix well. Pour in water (1.5 cups) and bring to a boil. Reduce heat and cover until rice is cooked (about 15-20 minutes).
  4. Dust marinated prawns in rice flour. Heat oil in a frying pan. Fry prawns in batches until golden and crispy (about 3-4 minutes per batch). Drain on paper towels.
  5. Fluff the biryani and layer crispy prawns on top. Garnish with fresh cilantro and mint. Serve hot.