Prawn/Shrimp Biryani

Packing bags. This task is so tedious. What to pack? How many to pack? Am I packing more? Am I leaving out important stuff?

If it is a trip to India, my bags are usually empty, as I have the extra clothes all stocked up, back there – washed and ironed. And when travelling back, its my mom who usually packs my bags.The process of packing usually takes 2 or 3 hrs. Adding packets, weighing the bags, then removing and again weighing and again adding.. and it goes on.

This Saturday I am flying to US, to visit my darling sis. I have my suitcases scattered on floor with clothes and shoes around. I hope I can finish at least by Friday.

Jagdish is already missing me (or my food!!)
To keep him happy and to make it up for the 3 weeks, I made this delicious biryani for him.

The list of ingredients is very long, but you can notice that the process is very simple. So go ahead and try it!

What you Need :
To Marinate:
Prawns : 500 gms, shelled and de-veined
Red Chili Powder : 1 Tbsp
Turmeric : 1 tsp
Salt : to taste
For Masala :
Oil : 4 Tbsp
Onions : 2, finely sliced
Curry Leaves : a handful
Ginger Garlic Paste : 2 Tbsp
Green Chilli Paste : 2 Tbsp
Ground Coriander Powder : 2 Tbsp
Garam Masala : 1.5 Tbsp
Red Chili powder : 2 Tbsp
Turmeric : 1 tsp
Chicken Stock/Vegetable Stock : 1 cup
Lemon Juice : from 2 lemons
Chopped Coriander : a handful
Fried Onions : 1 cup
Roasted Cashew nuts : 1 cup
Biryani Masala Powder:
Cloves : 10
Cinnamon : 2 inch
Star Anise : 1
Fennel Seeds/Saunf : 1 Tbsp
Jeera : 1/2 Tbsp
Coriander Seeds : 3 Tbsp
Cardamom : 6
Black Cardamom : 1
Dry Roast and grind to fine powder
For Rice :
Basmati Rice : 3/4 th Kg
Cloves : 5
Cinnamon : 1 inch
Star Anise : 1
Salt : to taste
Oil : 2 Tbsp
Wash rice 2 to 3 times, till water runs clear.
Soak rice in enough water for 30 mins.
Boil water in a big vessel, add all ingredients from Cloves to Oil.
Drain the rice and add to the boiling water.
Cook till 3/4th done.
Drain and keep aside.

Preparing Prawns :
Add chilli powder and turmeric to prawns and keep aside.
Heat 4 Tbsp oil in a pan.
Add salt to the prawns.
Fry prawns in the oil till they are nicely fried forming golden crust on the top.
Remove prawns and keep aside.
In the same oil, add sliced onions, add salt and fry till golden.
Add curry leaves, ginger garlic paste, coriander powder, garam masala powder, green chili paste, turmeric and red chili powder.
Mix everything very well.
Now add the fried prawns and mix.
Add in stock and lemon juice and coriander leaves. Mix well and turn off heat.
To Assemble :
Take a wide, deep pan/vessel.
Layer half of the rice at the bottom.
Place prawns masala mixture on bed of rice evenly.
Layer remaining half of the rice on the prawns layer.
Top it with caramelized onions and cashew nuts.
Cover the pan with an aluminium foil and place the lid tightly.
Put an even tava on the stove and on this put the pan.
Turn the heat to medium low and cook for 30 mins.
Mix well and serve hot with raita.