Prawn Biryani by Melodyaurmeals

Ingredients

• 500g (1.1 lb) large prawns, peeled and deveined
• 2 cup basmati rice, soaked for 30 minutes
• 2 large onions, thinly sliced
• 2 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup plain yogurt
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 3 tbsp ghee or vegetable oil
• 3 cup water (for rice boiling)
• 1 tsp salt (adjust to taste)

Instructions

1. Boil 3 cups of water with salt and whole spices; add soaked rice and cook until 70% done, then drain and set aside.
2. Heat ghee in a large pan and sauté sliced onions until golden brown; remove half for garnish.
3. Add ginger-garlic paste to the pan and cook for 1 minute until fragrant.
4. Stir in tomatoes, turmeric, chili powder, and garam masala; cook for 5 minutes until tomatoes soften.
5. Add cleaned prawns and yogurt, cooking for 3-4 minutes until prawns turn pink and opaque.
6. Layer the partially cooked rice over the prawn masala, cover tightly, and steam on low heat for 10-12 minutes.
7. Garnish with the reserved fried onions before serving until ready to serve.