Classic Prawn Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 15ml of vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the ginger-garlic paste and green chilies to the pan and sauté for 2 minutes.

4. 4

   Add the tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

5. 5

   Add the prawns to the pan and cook until they turn pink.

6. 6

   Stir in the yogurt and garam masala, and cook for another 5 minutes.

7. 7

   In a separate pot, bring water to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked. Drain the rice.

8. 8

   Layer the partially cooked rice over the prawn mixture in the pan. Sprinkle the reserved fried onions, coriander leaves, and mint leaves on top.

9. 9

   Drizzle the remaining 15ml of vegetable oil over the rice.

10. 10

    Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.

11. 11

    Once done, gently fluff the biryani with a fork and serve hot.