Prawn Biryani with Basmati Rice and Coconut Milk

Ingredients

• Water - 3 cups
• Ghee - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh coriander leaves - Handful, chopped
• Salt - To taste
• Garam masala - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cloves - 3
• Cardamom pods - 3
• Cinnamon stick - 1 inch
• Cumin seeds - 1 teaspoon
• Green chili - 2, slit
• Ginger - garlic paste - 1 tablespoon
• Tomato - 1 large, chopped
• Onion - 1 large, thinly sliced
• Coconut milk - 1 cup
• Prawns - 500 grams
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and green chili. Sauté for a minute.
5. Add the chopped tomatoes and cook until they turn soft.
6. Add the turmeric powder, red chili powder, and garam masala. Mix well.
7. Add the prawns and cook for 2-3 minutes until they start to turn pink.
8. Add the soaked and drained basmati rice to the pot. Mix gently to coat the rice with the spices.
9. Pour in the coconut milk and water. Season with salt.
10. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the biryani simmer for 15-20 minutes, or until the rice is cooked and the prawns are fully cooked.
11. Once cooked, remove the pot from heat and let it sit covered for 5 minutes.
12. Fluff the rice gently with a fork. Sprinkle lemon juice and chopped coriander leaves on top.
13. Serve the prawn biryani hot with raita or a side salad.