Always use best quality rice for any biriani. The success of a biriani depends on it.
Basmati rice - 2 cups
Ghee - 100 gm
Bay leaves - 4
Large minced onions - 4
Shelled prawn - 2 cups
Large tomatoes, chopped - 2
Cooked peas - 1 cup
Beaten curd - 1 cup
Sugar - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
A handful of Coriander leaves
Mint leaves - 10
Powder together
Turmeric - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Grind together
Dry red chillies - 6
Ginger - 2.5 cm
Cloves garlic - 8
Boil rice in enough water till 3/4 done. Strain and spread on a tray.
Heat the ghee in a degchi. Season with bay leaves. When they change colour, add minced onion and fry till brown, add the powdered and ground masalas and salt. Fry on medium heat till oil surfaces.
Add prawns, tomatoes and peas. Stir fry for 2 minutes. Add curd, sugar, garam masala, mint and coriander leaves and 1 cup of hot water. Mix well, cover and cook for 4 minutes.
Spread the rice over the prawn masala. Cover and cook over medium heat for 10 minutes. Now, place a tawa underneath the degchi and cook for 20 minutes or till the rice is fully done. Mix with a very light hand.
Serve with a salad.
