Description
Fragrant basmati rice layered with spiced prawns, herbs, caramelised onions, and a smoky homemade prawn-shell stock.
Ingredients
Units Scale
Prawns
- 750 g prawns (cleaned, deveined; reserve heads & shells)
- 1 large onion, finely sliced
- 1 large tomato, sliced
- 1/4 cup chopped coriander leaves
- 2 tbsp chopped mint leaves
- 3 tbsp oil
- Reserved prawn heads and shells
- 500 ml water
- salt
- 1/2 cup yoghurt (whisked)
- 1 tbsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 3 green chillies, slit
- 1/4 cup fried onions (birista)
- 2 tsp garam masala powder
- 1 tbsp garlic paste
- 3/4 tbsp ginger paste
- 1 tsp coriander powder
- 1 inch cinnamon stick
- 4 cardamom pods
- 4 cloves
- 6 black peppercorns
- 1/4 tsp crushed mace
- 1/4 tsp grated nutmeg
- 1 tbsp oil
- juice of 1 lemon
- salt, to taste
- 3 cups basmati rice (soaked 30 mins then drain)
- 1 bay leaf
- 1/2 tsp caraway seeds (shajeera)
- 1/2 tsp lemon juice
- 1/2 tsp salt (adjust if stock is salty)
- 2 tbsp ghee
- Prawn-shell stock (from above)
- 1/4 cup fried onions (birista)
- generous pinch saffron, soaked in 2 tbsp warm water
- 2 tbsp ghee
Instructions
- Mix the yogurt, spices, aromatics, fried onions, oil, lemon juice, and salt in a bowl. Add the prawns, stir to coat evenly, cover, and refrigerate for 30 minutes.
- Preheat the oven to 200 °C. Spread the reserved prawn heads and shells on a baking sheet, season with a pinch of salt, and roast for 15–20 minutes until golden and fragrant. Let cool slightly, then transfer to a blender with 500 ml water. Pulse gently, strain through a fine mesh, and set the prawn stock aside.
- Heat 3 tbsp oil in a heavy-bottomed pot over low heat. Fry the sliced onion until golden.
- Add the tomato and bay leaf, cooking on medium–high for 1 minute.
- Stir in the marinated prawns, cooking on high for 1 minute, then reduce to low and cook 1 more minute.
- Mix in the coriander and mint leaves, then remove the pot from the heat.
- In a separate large pot, bring the prawn-shell stock to a boil with 2 tbsp ghee, lemon juice, shajeera, and salt.
- Add the drained basmati rice and cook for 6–7 minutes, until grains are about 70% tender. Drain the rice in a colander.
- Return the pot with the prawns to the stove. Spread half of the par-cooked rice over the prawn layer. Sprinkle ¼ cup fried onions (birista), top with the remaining rice. Drizzle the saffron-infused water and 2 tbsp ghee evenly. Finish with the remaining fried onions.
- Seal the pot tightly with its lid (or dough) and place over high heat for 5 minutes.
- Reduce to the lowest flame and cook for 12 minutes.
- Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff with a fork, then serve hot with raita and lemon wedges.