Prawns Dham Biryani

Ingredients for Prawns Preparation:

Prawns	600gms (peeled and deveined)
Ginger Garlic paste	1.5 tbsp
Red chilly powder	1 tbsp
Turmeric	½ tsp
Salt	to taste
Garam Masala paste-I	Coriander seeds 1 tbsp Cloves - 6-8 Cinnamon - inch size pieces 2 no’s Elachi - 3-4 Poppy seeds (khuskhus) 1.5 tbsp
Curds	3 tbsp
Oil	½ cup

Cleaning the prawns:

• Squeeze half lime to the peeled and deveined prawns. Mix well and leave it for 5 minutes. Then rinse under tap water for 3-4 times. Drain the water well.

Preparation:

• Mix ginger garlic paste, red chilly powder, turmeric, salt and ¼th cup of water to prawns.
• Cover and cook on high heat. Continue cooking till all the water gets evaporated.
• Heat ½ cup of oil in a pan and fry the boiled prawns till they turns into semi crispy.
• Now, mix garam masala paste-I and fry them well for another 2-3 mins.
• Finally mix the curds. Cover and cook for 5 mins. It turns into gravy. Off the flame and keep it aside.

Ingredients for Biryani Preparation:

Basmati Rice	1kg (Soak in water for 30mins)
Water	7.5 glasses
Onions	250gms (sliced)
Green chillies	100 gms
Ginger Garlic paste	1.5 tbsp
Whole Garam masala - II (into coarse powder)	Cloves 16 Cardamom 6 Cinnamon inch pcs: 4 no’s Black cumin (shazeera) 1tsp (Grind the above ingredients into coarse powder) Bay leaves : 3-4 no’s
Salt	to taste
Ghee	2 tbsp
Lemon	2 no’s  (squeezed)
Coriander leaves / Cilantro	One bundle (chopped)
Mint	one bundle (chopped)
Fried onions (optional)	½ cup (optional)
Garam masala powder-III	1 tsp( to sprinkle) (2 cloves, ½” cinnamon, Cardamom 1, ¼tsp Black cumin)
Oil	½ cup

Preparation:

1. Wash and soak basmati rice for 30 mins in water (before cooking) and drain the water.
2. Make a fine paste of ginger, garlic and green chillies.
3. Chop cilantro and mint.
4. Prepare 2 types of garam masala as mentioned above.
5. If you are using fried onions for garnishing, Slice 2 large onions and deep fry them in oil till brown in color.
6. Squeeze the lemons and remove the seeds.
7. Water: For one cup of rice 1:1.5 cups of water.

Cooking Process:

• Heat oil in a heavy bottomed large vessel.
• Fry bay leaves and coarse powdered garam masala-II, till aroma comes out.
• Then add onions and fry till color changes to pink.
• Add ginger garlic-green chillies paste and fry till the raw smell vanishes.
• Now add the measured water and salt to taste. Cover with a lid and bring to boil.
• When water is boiling add drained rice and mix gently. Cover with tight lid and cook on high flame. When almost 3/4th rice is cooked. Remove half the quantity of rice into a plate and keep aside. Level the rice like a layer.
• On top of the rice pour the prawns along with gravy and level it. On top of that sprinkle lemon juice, cilantro, mint, garam masala powder-III and fried onions (optional).
• Now spread the remaining rice as top layer and pour the ghee evenly.
• Cover with a tight lid and place a heavy object on lid and place it on  hot tawa.  Cook for 20-30 minutes on low flame.
• Check the rice, whether it is cooked or not. If you find bit grainy, sprinkle ½ cup of water, cover and put it back on tawa. Cook it for another 10-15 minutes.
• Off the flame and mix gently with a fork and serve hot.