This is a dish that I have been making for the last 20 years and it is a family favourite. The flavours of yoghurt, spices, coconut and green chillies make for a delicious combination.

Ingredients

(Serves 4 persons)

Prawns 500 g, cleaned and deveined
Basmati rice 1 1/2 cups, soaked for 15 minutes
Water 1 1/2 cups
Onions 2 medium plus 1 small, sliced
Tomatoes 2, chopped
Garlic 4 cloves
Ginger 1″ piece
Green chillies 3
Grated coconut 2 tbsp
Coriander leaves 1/2 cup, chopped
Mint leaves , a few sprigs, chopped
Thick curd 3 tbsp
Garam masala 1 tsp
Cashew nuts 8 whole
Raisins 10
Oil 5 tbsps

Whole spices for rice:
Cinnamon 1″ piece
Cloves 2
Star anise 1
Bay leaf 1
Ghee 1 tbsp
Salt to taste

Marinade for prawns:
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Pepper 1/2 tsp
Salt to taste

Method

Marinate the prawns in the spices and keep it aside.

Cook the rice with the whole spices, salt and the ghee in the microwave for 15 minutes.

Grind together the green chillies, coconut, garlic, ginger and yoghurt.

Heat oil in a heavy bottomed deep vessel and fry the marinated prawns. When the water has evaporated, add two sliced onions. Saute till they become translucent. Add the tomatoes, ground paste, coriander leaves and mint leaves. Add 1/2 cup water and cook till the gravy thickens.

Add the cooked rice and cook on a slow fire for three minutes.

In a small frying pan, heat 1 tsp of ghee and separately saute the raisins, cashew nuts and one small sliced onion. Garnish the biryani and serve hot.