Step-by-Step Instructions

1. 1.Prepare Prawns and Marinade

   Peel and devein 1 kg of prawns. In a bowl, marinate the cleaned prawns with 2-3 tbsp biryani masala, 1/2 cup yogurt, 1 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Mix well and set aside.

2. 2.Make Prawn Stock (Optional)

   Place the prawn shells in a separate pot with water and simmer to create a flavorful stock. This stock will be used later in the gravy.

3. 3.Prepare Gravy Base

   Heat 4 tbsp oil in a large pot. Add 2 large sliced onions and sauté until golden brown (approx. 5-7 minutes). Add 1 sprig of curry leaves, 2-3 dried red chilies (optional), and 2 tbsp each of ginger-garlic paste. Sauté for another 2-3 minutes until fragrant.

4. 4.Cook Tomatoes and Prawn Stock

   Add 3 medium chopped tomatoes to the pot. Cover and cook until the tomatoes soften and the oil separates (approx. 5-7 minutes). Pour in the prawn stock prepared earlier and let it simmer for 5 minutes.

5. 5.Cook Prawns in Gravy

   Add the marinated prawns to the simmering gravy. Stir well and cook for 3-4 minutes until the prawns just turn pink. Remove the prawns from the gravy using a slotted spoon to prevent overcooking, leaving the gravy in the pot.

6. 6.Add Coconut Cream and Simmer Gravy

   Pour 1 can (400ml) of coconut cream into the gravy. Stir and let it simmer gently for 5-7 minutes until the gravy thickens slightly.

7. 7.Prepare and Fry Potatoes

   Boil 4 quartered potatoes in water until tender (approx. 10-15 minutes). Drain the potatoes. In a separate pan, heat 2 tbsp oil and fry the boiled potatoes until golden brown and crispy (approx. 5-7 minutes). Add the fried potatoes to the simmering gravy.

8. 8.Cook Basmati Rice

   In a large pot, bring water to a rolling boil. Add salt to taste, 2 bay leaves, 1 tsp cumin seeds, 1 tsp black peppercorns, 3-4 green cardamom pods, 1 black cardamom pod, 2-3 cloves, and a 1-inch cinnamon stick (preferably in a tea infuser for easy removal). Add 2 cups of washed basmati rice and cook until it is 70-80% done (approx. 5-7 minutes). Drain the rice immediately.

9. 9.Layer the Biryani

   In a large, heavy-bottomed pot, spread a thin layer of the partially cooked rice at the bottom. Drizzle with 1 tbsp ghee/butter and some saffron milk/water. Carefully spoon half of the prawn and potato gravy over the rice. Add a layer of fresh coriander, mint, and green chilies. Now, add the cooked prawns over the gravy. Top with another layer of partially cooked rice. Drizzle with more saffron milk/water, fresh herbs, and a generous amount of fried onions. Make small holes in the rice layers using a spoon handle to allow steam to escape.

10. 10.Dum Cook the Biryani

    Cover the pot tightly with a lid (you can seal the edges with dough for a perfect dum). Cook on low heat for 20-25 minutes. This 'dum' cooking method allows the flavors to meld beautifully.

11. 11.Serve Prawn Biryani

    Once cooked, gently fluff the biryani with a fork, mixing the layers. Serve hot and enjoy your delicious Prawn Biryani!