Shiunsa Biryani / Prawns Biryani

Ingredients

• 500 gms Basmati Rice
• 6 tbsp Oil
• 2 unit/count Cloves
• 2 unit/count Green Cardamom Pods
• 1 inch Cinnamon Stick
• 1 unit/count Salt (As per the taste)
• 500 gms Prawns (Cleaned and washed in turmeric water. Marinate in ginger garlic paste, lemon and salt.)
• 2 unit/count Onions (Finely chopped)
• 4 unit/count Tomatoes (2 finely chopped, 2 sliced)
• 2 unit/count Green Chillies
• 2 tsp Ginger Garlic Paste
• 1 cup Green Peas (Optional)
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 2 tsp Biriyani Masala
• 1 bunch Coriander Leaves (Finely chopped)
• 4 unit/count Saffron (Soaked in milk)

Instructions

1. 1In a vessel, heat oil and add green chillies and onions. Sauté until the onions turn golden yellow. Add tomatoes and salt, cooking until the mixture becomes soft and pulpy.
2. 2Stir in ginger garlic paste, turmeric powder, coriander powder, and biriyani masala. Cook until the spices are well incorporated and aromatic.
3. 3In a separate pan, shallow fry the marinated prawns until they are just cooked. Add the prawns to the onion and tomato masala, then add green peas.
4. 4In a vessel, bring water to a boil. Add cloves, green cardamom pods, cinnamon stick, and 2 teaspoons of oil. Once boiling, add the basmati rice and cook until 70% done.
5. 5In a large vessel, add a little oil at the base. Layer with aromatic rice, freshly chopped coriander leaves, sliced tomatoes, and saffron milk. Add a layer of khurma, then repeat the first layer.
6. 6Place the assembled biryani on the stove, cover with a lid, and place a heavy object on top. Cook until steam appears when the lid is suddenly opened, approximately 20 to 30 minutes.