Ingredients:

  • 1 ½ cups (300g) basmati rice, rinsed and soaked for 30 minutes
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 green bell pepper, diced
  • 1 medium carrot, finely diced
  • 1 cup (150g) peas (fresh or frozen)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • Salt, to taste
  • 1 pound (450g) fresh king prawns, peeled and deveined
  • ¼ cup (60ml) fresh cilantro, chopped (for garnish)
  • ½ cup (75g) fried onions (optional)
  • Lemon wedges (optional)

Instructions:

  1. Drain soaked basmati rice; set aside. In a pot, add 2 ½ cups (600ml) water and bring to a boil. Add the rice, a pinch of salt, and cook until 90% done, about 10 minutes. Drain and set aside.
  2. Heat oil or ghee in a large skillet or wok over medium-high heat. Add sliced onion and stir-fry until translucent and beginning to brown. Stir in garlic and ginger; sauté until fragrant (about 1 minute). Add bell pepper, carrot, and peas; cook for another 3-4 minutes until tender.
  3. Sprinkle in cumin seeds, coriander powder, turmeric, garam masala, chili powder, and salt; mix well, cooking for 1 minute to toast the spices.
  4. Add the king prawns to the skillet; stir-fry until they turn pink and opaque (about 3-4 minutes).
  5. Gently fold in the partially cooked rice; mix to combine everything evenly. Cover and let it sit for 5 minutes on low heat to allow flavors to meld.
  6. Fluff the biryani with a fork; garnish with fresh cilantro and fried onions if using. Serve with lemon wedges on the side.