Prawns Biryani

Prawns Biryani

500 gms prawns

3 cups Basmati rice

3 tbsp Lemon juice

2-3 potatoes

3 large tomatoes, chopped

1 tsp Turmeric powder

1 tsp Pepper powder

1 tbsp Red chilli pdr

1 tbsp Kashmiri chilly powder

1 tbsp dhania powder

1 tbsp jeera powder

2 tbsp Ginger-garlic paste

200 gms Curd

Onions – 6 chopped

Whole garam masalas - Dalchini, lavang, pepper pdr, tejpatta, star anise, javitri, cardamom

1 tbsp whole jeera

Green chillies -2

Pudina 1 cups

Corriander leaves - 2cups

Oil

Chop 4 onions length-wise, deep fry in oil and keep aside. 

Clean prawns and marinate with pepper pdr, salt, turmeric, ginger-garlic paste and 1 tbsp kashmiri chilly powder. 

Wash rice and soak in water for 30 minutes. Drain water. 
Boil water (around 6-8 cups), add salt, some whole garam masalas, 1 tbsp oil, 1 tbsp lime juice, 2 tbsp corriander leaves and 2 green chillies, slit lengthwise. Add soaked rice and half cook it , drain water and keep aside. 

In another kadai, heat oil, add cardamom, jeera, ginger-garlic paste, chopped onions and saute, Add the chopped potatoes and saute. Add the tomatoes and let it cook. Add the powdered masalas - dhania powder, red chilly powder, jeera powder, turmeric powder and salt. Let it cook.  Now, add 1-2 tbsp fried onions and saute. Also add some pudina and coriander leaves and saute. Now add the fried prawns and saute for some time. Cover and let it cook for 5 minutes. Now add the curd and saute. Let it cook on slow flame till prawns are cooked. 

Now, in a large pan, first put one layer of rice, then one layer of prawns, and one layer of pudina-corriander leaves, one layer of fried onions. Or it can be done in the same kadai. Close lid and let it cook on dum for another 10 minutes. Serve with raita.