Ingredients:
Basmati Rice - 1 cup
Oil - 2 tblspn
Ghee - 2 tblspn
Onion - 2 large sliced thinly
Tomato - 1 large sliced
Green Chilli - 2 slit
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi -1.5 tblspn
Salt to taste
Coriander leaves - 1/4 cup finely chopped
Mint Leaves - 1/4 cup finely chopped
Saffron a pinch
Warm Milk - 4 tblspn
For Marinating Prawns:
Prawns - 20 medium size
Chilli Powder - 1 tsp
Turmeric Powder / Manjal Podi - 1/2 tsp
Salt to taste
Method:
Wash and soak basmati rice for 30 mins. Drain and set aside.
Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 95 percent cooked. Drain and set aside.
Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 95 percent cooked. Drain and set aside.
Mix the prawns with the marination and set aside.
Heat ghee and oil in a pot in which you are going to make biryani.
Add in the prawns and cook on high heat for 2 mins. Remove it and set aside.
In the same oil add in onions, chillies and saute till golden.
Now remove half of the fried onions to a plate and set aside.
In the remaining fried onions, add in ginger garlic paste and saute for a min.
Add in spice powders and mix well.
Add in tomatoes and cook till mushy.
Add in curd, salt, half of the coriander and mint leaves. Mix well. Cook till raw smell leaves away.
Add in the prawns and toss well in the masala.
Soak saffron in warm milk and set aside.
Now layer the cooked rice, fried onions, coriander and mint leave and the saffron milk.
Cover with a tight lid and put the pot on very low heat for 10 mins.
Open and fluff lightly. Serve hot.
