Prawns Biriyani

Ingredients

Prawns - 1 kg
Onion - 3 nos
Ginger - 2 inch piece
Garlic pods - 7 - 8 nos
Green chillies - 4 nos
Tomato - 2 nos
Chilly powder - 1 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Fennel(whole) - 1 tbsp
Oil - As reqd
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 3 nos
Cinnamon(Karugapatta) - 1 inch piece
Mace - A small piece
Cashews - As reqd
Raisins - As reqd
Rose water - 1 tbsp
Ghee - 1 tbsp
Coriander leaves - As reqd
Mint leaves(Pudhina) - As reqd
Salt - As reqd
Basmathi rice - 2 1/2 cups
Water - 5 cups

Method of Preparation

1)Clean and devein prawns.

2)Heat oil in a pan.

3)Add half of the spices and saute.

4)When aroma arises, add the ground ginger, garlic and chilly.

5)Add the chopped onions.

6)Add chilly powder, turmeric powder, coriander powder and fennel and
saute for a minute.

7)When the raw smell wears out, add the shrimps and salt.

8)Cook for 10 minutes.

9)Add coriander leaves and turn off fire.

10)Boil 5 cups of water by adding salt and remaining spices.

11)Wash and drain basmathi rice.

12)Heat ghee in a vessel.

13)Fry the rice for 2 mins.

14)Add boiled water and cook till all water is absorbed.

15)Spread rice in a plate.

16)Grease a vessel with ghee.

17)Add half of the rice, spread the prawn masala as the next layer.

18)Add the remaining rice on top of it.

19)Garnish with ghee roasted onions, cashews and raisins, coriander
leaves and mint.

20)Sprinkle rose water. Close tightly with a lid.

21)Keep on low flame for 20 mins.

22)Remove from fire.

23)Let the biriyani stand for 30 mins.

Serve with pappad, salad and pickle.