Step-by-Step Instructions

1. 1.Prepare the Masala Base

   Heat 1/3 cup of oil in a biryani handi. Add 1 tbsp Shahi Jeera, 4-5 cloves, 2 inch cinnamon, 1 star anise, a little Japatri, 3-4 cardamoms, and a little stone flower. Fry until the spices puff up, about 1-2 minutes.

2. 2.Sauté Onions and Aromatics

   Add 1 cup of sliced onions and 2 sprigs of curry leaves. Fry until the onions turn light golden brown, about 5-7 minutes. Then add 1.5 tbsp ginger garlic paste, salt to taste, and 2 slit green chilies. Add 3 tbsp of water to prevent burning and fry well until the raw smell of ginger garlic paste disappears, about 3-4 minutes.

3. 3.Add Spices and Herbs

   Add a little chopped coriander and mint leaves and fry for 1-2 minutes. Then, add 1/2 tbsp roasted cumin powder, 1/2 tbsp roasted coriander powder, 1-1.25 tbsp chili powder, and 1/4 tsp turmeric. Fry well for 1-2 minutes. Add 2 tbsp of water to prevent the spices from burning and continue frying until oil starts to float to the surface, about 3-5 minutes.

4. 4.Cook Keema and Prawns

   Add 300 gms of mutton keema and 1 pinch of nutmeg powder. Sauté well on high flame until all the water from the keema evaporates and it's nicely browned, about 5-7 minutes. Cover the pot and cook for 12-15 minutes on medium-low flame, stirring occasionally, until oil floats to the surface. Then, add 200 gms of prawns and sauté well. Cook the prawns for 10-12 minutes until they are firm and cooked through.

5. 5.Finish the Gravy

   Sprinkle a little mint and coriander over the cooked keema and prawns. Add 1/3 cup of whisked curd and combine well. Pour in 1/3 cup of water to create a gravy. Cover the pot and cook until the oil floats to the surface, about 5-7 minutes. Finally, add 1/2 tsp garam masala and a little more mint leaves. Stir well. Squeeze the juice of 1 lemon into the gravy and mix. Remove the keema and prawn gravy from heat and set aside.

6. 6.Prepare Biryani Rice

   In a separate large pot, boil 2 liters of water. Once boiling vigorously, add 1/2 tbsp Shahi Jeera, 3 green cardamoms, a little Javitri, 2 inch cinnamon stick, 1 bay leaf, 1 star anise, and 4-5 cloves. Boil these spices for 8-10 minutes to infuse the water with flavor. Add 3 tbsp of salt and 2 tbsp of ginger garlic paste to the boiling water and mix well. Add 2 cups of basmati rice (soaked for 1 hour) and a little chopped coriander. Cook the rice on high flame until it is 80% cooked. This means the rice will be almost cooked but still have a slight bite.

7. 7.Layer and Dum Cook the Biryani

   Drain the 80% cooked rice and carefully sprinkle it evenly over the keema and prawn gravy in the biryani handi. Drizzle 3-4 tbsp of ghee over the rice. Sprinkle a little mint and coriander. Pour 1/3 cup of turmeric water (made by mixing 1/4 tsp turmeric with some of the rice cooked water) over the rice for color. Cover the handi with a cotton cloth or tissue napkins, then place the lid tightly to seal it, ensuring no steam escapes. Cook on high flame for 4 minutes, then reduce the flame to low and cook for another 5-7 minutes. Turn off the flame and let the biryani rest undisturbed for 30 minutes.

8. 8.Serve the Biryani

   After 30 minutes of resting, gently open the lid. Using a large spoon, carefully mix the biryani from the bottom up to combine the keema and prawn masala with the rice. Serve hot and enjoy your delicious Konaseema Restaurant Style Prawns Keema Dum Biryani.