Prawns Biryani

Ingredients

• 300 g - basmati Rice 
• 300 g - Prawns 
• 2 chopped Onions 
• 2 tsp - ginger-garlic paste 
• 1.5 tbsp - Kashmir chilli powder 
• 2 tbsp - coriander powder 
• 1/2 tsp - Garam Masala powder 
• 1/4 tsp - Turmeric powder 
• 2 chopped Tomatoes 
• 3 green chillies, slit 
• 1 tbsp - Poppy Seeds 
• 3 Bay Leaves 
• 2 Cinnamon stick 
• 4 Cloves 
• 4 green Cardamom 
• Mace - a small piece 
• 1 tbsp - caraway seeds/shah Jeera 
• 3/4 cup - Curd 
• 2 tbsp - Cashew nuts 
• salt to taste 
• 2 tbsp - oil or Ghee 
• 2 tbsp - chopped Coriander leaves 
• 375 ml - water. 

Method

• Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger-garlic paste, a pinch of turmeric powder and salt. Keep aside for 10 minutes. 
• Soak rice for 30 minutes. 
• Heat a pan and cook the prawns on low heat till the water is absorbed. Drain onto a plate and keep aside. 
• Heat oil in a pan. Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle. 
• Add the chopped onion and green chillies and saute till golden brown. Add the remaining ginger-garlic paste and fry till oil separates. 
• Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute. Add the chopped tomatoes and cook till oil separates. 
• Add the prawns and mix well. Slowly add curd, a little at a time and stir well. 
• Adjust the seasoning as needed. 
• Add the soaked rice and stir for 2 minutes. Add water and a dollop of clarified butter and mix well. 
• Cover and cook till the rice is done. 

Garnish with chopped coriander leaves and serve hot.