Step-by-Step Instructions

1. 1.Boil Basmati Rice

   Wash 3 cups of Basmati rice. In a pressure cooker, add the washed rice with 1.5 cups of water, 1 tablespoon of oil, a 1-inch cinnamon stick, 6-7 cloves, and 2 bay leaves. Cook for 2 whistles until the rice is fluffy and separated.

2. 2.Marinate Prawns

   In a bowl, combine 200g cleaned prawns with 1 tsp chilli powder, 0.25 tsp turmeric powder, 0.5 cup curd, 1.5 tsp ginger garlic paste, 4-5 chopped green chillies, half of the chopped coriander leaves, half of the chopped mint leaves, 1.5 tsp biryani masala, and salt to taste. Mix everything thoroughly until the prawns are well coated. Cover and marinate for 30 minutes.

3. 3.Prepare the Gravy Base

   Heat 1 tablespoon of cooking oil in a kadai (wok). Add 0.75 cup of finely chopped onions and fry until they turn light brown. Add 1-2 tsp ghee and the remaining 1.5 tsp ginger garlic paste. Fry until fragrant and the raw smell disappears.

4. 4.Add Tomatoes and Spices

   Add 1.5 chopped tomatoes, the remaining 4-5 chopped green chillies, remaining chopped coriander leaves, remaining chopped mint leaves, and 3-4 peeled cardamom to the kadai. Add the remaining 1.5 tsp biryani masala. Fry the mixture well, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

5. 5.Cook the Prawns

   Add the marinated prawns to the gravy base in the kadai. Fry for a few minutes until the prawns start to change color. Add a splash of water, cover the kadai, and cook for 2-3 minutes until the prawns are almost cooked. Remove the lid and cook on high flame, stirring continuously, until the gravy dries up and the oil separates completely.

6. 6.Layer the Biryani

   Take a deep, heavy-bottomed vessel. Spread a layer of the boiled Basmati rice at the bottom. Evenly spread a layer of the cooked prawn gravy over the rice. Sprinkle some fried onions, chopped coriander leaves, and chopped mint leaves. Add another layer of rice. Drizzle some saffron milk over this layer. Add another layer of prawn gravy, followed by fried onions, coriander leaves, and mint leaves. Finish with a final layer of rice, drizzling ghee, saffron milk, fried onions, coriander leaves, and mint leaves on top.

7. 7.Dum Cook the Biryani

   Cover the vessel tightly with a lid. To seal the steam, either use chapati dough around the edges of the lid or cover the vessel with aluminum foil, pressing it firmly around the rim. Place the sealed vessel on a hot tawa (griddle). Cook on high flame for 5 minutes, then reduce the flame to low and cook for another 15 minutes. This 'dum' cooking method allows the flavors to meld beautifully.

8. 8.Serve Prawns Dum Biryani

   Once the dum cooking is complete, carefully open the lid. Gently mix the biryani from the bottom up to combine all the layers and flavors. Serve the hot Prawns Dum Biryani with raita or a fresh salad.