Prawn Biriyani

A prawn and rice dish

• CuisineIndian
• CategorySeafood
• CourseMains

Ingredients

• 1 kgPrawns, shelled and deveined
• 1 kgOnions, sliced
• 500 gmsTomatos, diced
• 2 cupsRice (basmati)
• ½ cupMilk
• 4 tspGhee
• 1Potato
• 1Carrot
• 4 sheetsPuff pastry
•  Saffron
•  Oil
•  Salt


• Spice Paste
• 2 tbspGarlic, minced
• 2 tbspGinger, minced
• 1 tbspJaggery
• 4 tbspGrated coconut
• 2 tspCumin seeds
• 1 bunchCoriander
• 1/3 bunchMint
• 2 tbspOil
• 4 tbspLemon Juice
• 4Green chillies
• 1 tspChilli powder
• ½ tspTurmeric powder

Preparation

1. Grind all ingredients for the spice paste
2. Heat milk and soak saffron in it
3. Cut potato into long fingers and pan fry till cooked
4. Fry a third of the onions till brown and keep aside
5. Fry the remaining onions till soft
6. Add diced tomatoes and fry till soft
7. Add prawns and cook till done
8. Add the spice paste and fry for a few minutes
9. Cook the rice
10. Take a pot and brush the bottom with melted ghee
11. Layer the prawn curry and rice adding some saffron milk on top of each layer of rice
12. Start and finish with rice
13. Top with fried onion
14. Arrange potato chips and carrot slice on top
15. Cover with puff pastry sheets
16. Place in 180°C oven for 30 minutes