Prawns Biriyani (Chemmeen Biriyani)

Never tired of Biriyani....

Ingredients (Serves 2 to 3 people)
For Rice
Basmati/Biriyani Rice : 2 Cups
Cloves : 5 nos
Cardomom: 3
Cinnamon :  2 nos
Bay Leaf: 2
Garam masala : 1/4 Tea spoon
Turmeric Powder: 1/4 Tea Spoon
Ghee : 3 Table spoon
Oil : 3 Table spoon
Salt : To taste

Boiling Water: 4 Cups

Lemon Juice : 1 Table Spoon

For Prawns Masala

Prawns : 500gms (After Cleaning)
Onion  : 3
Crushed Ginger : 1 Table Spoon
Crushed Garlic : 1 Table Spoon
Crushed Green Chilly : 4 - 5
Chopped Coriander Leaves : 2 Table Spoon
Chopped Mint Leaves : 2 Table Spoon
Curry Leaves : 2 Sprig
Tomato : 1 Big
Oil: 3 Table Spoon
Garam Masala Powder: 1/2 Tea Spoon
Turmeric powder : 1/2 Tea Spoon
Chilly powder : 1 Table spoon
Salt
For Garnish
Onion: 1
Cashew : as necessary
Raisins : as necessary

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Method

Marinate the prawns with red chilly powder,1/4 tea spoon turmeric powder and salt. Keep aside for 20 to 25 minutes.

Wash the rice and strain it and keep aside.
Making Masala
Keep all the ingredients ready

Pour oil to a pan and fry the prawns until done and remove it on to a plate

To the same pan add chopped onion and saute until the onion becomes soft

Then add crushed ginger, garlic and green chillies and saute till the raw smell goes

Now add chopped tomatoes and salt and cook well

Add garam masala powder and 1/4 tea spoon turmeric powder

To this add fried prawns and chopped coriander, mint and curry leaves.  Reserve some of it for garnishing

Combine well and cover and cook for 2 to 3 minutes and then switch off the flame

Making Rice
To a pan add 3 table spoons of ghee and 3 table spoons of oil.
Fry the onion until light brown for garnishing
Fry cashew nuts and raisins and keep aside

Now add cloves, cardamom, bay leaf and cinnamon

Add rice and fry the rice for a good 8 to 10 minutes

Add boiling water to the rice.  Once it starts boiling well reduce the flame
Add  turmeric powder and  garam masala powder, salt to taste and lemon juice

Stir well, close the lid and cook

Layering:
First add a layer of rice, put a layer of prawns masala on top of it.  Drizzle some ghee , sprinkle the fried onion, cashew, raisins and corriander leaves and mint leaves  that we reserved for garnishing.

On top of this put another layer of rice
Repeat the process of layering rice, prawns and garnishing.

Close the vessel with a tight lid ( you may seal the lid with some dough also) and keep in low flame for about 5 to 10 minutes
Serve hot

Note: Best served with onion and curd raita and lemon pickle :)