Biryani is actually originated from Indian cuisine and is usually made from meat of any kind (Beef, chicken, mutton, prawn and fish). Meat and rice its main ingredients. There are many methods for preparing biryani of which some are spicy some are not . In this recipe prawns are used and hence the name Prawn Biryani. This recipe usually takes less time as compare to other kind of biryani because of less cooking time of prawns. While you are cooking gravy you can prepare boil rice for biryani and hence you can save your time. This prawn biryani is best for 4 person serving.

Ingredients:

500 gm small prawns (remove tail and vein)
2 cup rice of good quality (soak in water for 30 minutes)
3 medium size tomato (roughly chopped)
2 medium size onions (cut in julienne)
2 tbspn garlic paste1 tbspn ginger paste
3 cinnamon sticks
4 green cardamoms
2 black cardamom6 cloves
2 star nuts
5-6 dry plums
1/2 cup yogurt
1 tbspn red chili powder
1 tspn turmeric powder
1/2 tbspn coriander powder
1/2 tbspn cumin powder
1 tspn black pepper powder
1 tspn hot mix spice powder (garam masala)
1 small bunch coriander leaves (copped)
1 small bunch mint leaves (chopped)
10 green chilies
1 cup oil

Cooking Instructions:

1. In a frying pan, add table spoon of oil, prawns, 1 teaspoon of red chili, 1 tbspn of garlic paste and pinch of salt. Fry these prawns for just 2-3 minutes on medium heat until water become dry. Don't fry the prawns for long time otherwise they become hard.
2. Now in a deep sauce pan, fry onions on high flame for 5-8 minutes so that onion become light golden in color.
3. After onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, 2 cinnamon sticks, 2 green cardamoms, 4 cloves, 1 black cardamom, 1 start nut and salt. Cook the tomato and onion in spices with one cup of water on medium heat for 8-10 minutes.
4. When tomato become soft and mixes well in the spices, add yogurt, coriander powder, cumin powder, black pepper and hot mix spice to the gravy. Cover the pan and let it cook on medium heat for at least 10 minutes so that oil starts to separate from the gravy.
5. After that add fried prawns to the gravy and dry plums, mix them together and just cook for a minute and then switch off the flame.
6. In a deep sauce pan, boil water to cook rice. When water starts to boil add rest of cinnamon, cloves, cardamoms, star nut, 1 tbspn of white vinegar and 1-2 tbspn of salt and cook for just 2 minutes until smell of the herbs start to come.
7. At this stage, add rice and boil them for just 8-10 minutes and rice become half done.
8. After that drain out all the water from the rice and let it cool to room temperature.
9. Now its time to assemble the gravy and rice for that you need a deep sauce pan and grease its base with oil. At first make a layer of rice and spread it evenly in the base, then spread layer of gravy onto the rice and sprinkle some coriander leaves, mint leaves and green chilies. Similarly, make second set of these layers and in the end cover it with a rice layer. Add orange food color in the center of top rice layer.
10. Cover the pan and at first cook it on high flame until steam starts to come, it would take at least 10 minutes. After that reduce the flame to very low and cook for 10 minutes more.
11. Delicious hot prawn biryani is ready to serve with yogurt sauce or raita.