Prawns Biryani made in Hyderabadi Style.

Prawns Biryani made in Hyderabadi Style.
Ingredients (used american measuring cup, 1 cup = 250 ml)
For the Masala:

• 2 tbsp oil
• 40 prawns shelled and de-veined
• 2 tbsp red chili powder
• 1 t/s coriander seed powder
• 1 t/s turmeric powder
• 1 tbsp fennel seed
• 1 tbsp biryani masala (I used shaan biryani masala)
• 1 tbsp garam masala powder (I used homemade)
• 300 gms onion julienne
• 1 cup coconut milk / 1 cup yogurt
• 4 green chilies
• 7 tbsp ginger-garlic paste
• 250 gms tomatoes sliced
• 1.5 tbsp pepper powder
• 3 cinnamon stick
• 1 tbsp caraway seed (shahi jeera)
• 1 bay leaf
• 2 black cardamom
• 4 green cardamom
• 1 star anise
• 1 tbsp pepper powder
• 4 to 5 cloves
• 4 to 5 peppercorn
• 2 stone flower (dagad phool)
• ½ cup chopped coriander leaves
• 2 potatoes diced lengthwise (optional)
• few mint leaves
• 2 lime juice
• salt as per taste

For white paste:

• 2 tbsp melon seed
• 2 tbsp white sesame seed
• 1 tbsp poppy seed
• 6 to 7 almonds
• 3 to 4 cashewnut
• For the rice- 1 kilo basmati rice
• 2 cups coconut milk
• 4 cups water Or as required
• 150 gms onion julienne
• 1 tbsp sugar
• 10 to 12 cashew nuts
• 10-12 raisins
• big black cardamom
• 1 cinnamon stick
• 1 star anise
• 1 bay leaf
• 1 t/s mace powder (javitri)
• salt as per taste
• few drops of ghee
• few saffron strands (optional)
• few mint leaves
• salt as per taste

Instructions:-

• Firstly mix prawns with chili powder, coriander powder, turmeric powder, lime juice and salt.
• Marinate prawns for 20 mins.
• Soak basmati rice in water for 30 mins.
• To make the biryani rice. Heat oil / ghee in a large pan. Saute onion until golden brown. Add sugar which will help the onion to caramelize faster.
• In the same pan add cashew nuts, raisins. Saute for 2 mins more. Place these fried onion and cashews aside.
• Add little oil in the above pan Or in the vessel which you will cook rice. Add bay leaf, star anise, cinnamon and black cardamom.
• Saute until it leaves nice aroma. Now add coconut milk and half of mace powder stir all nicely.
• It's time to add the soaked basmati rice. Add water and cook uncovered on high heat. When the water is reduced lower the heat. Cover tightly and cook till half cooked. Strain if a any excess water.
• Blend all the ingredients for white paste. Grind until smooth paste is formed add little water if required.
• Take oil / ghee in another wide bottomed vessel. Add caraway seed, green cardamom, bay leaf, pepper corn, cinnamon stick, black cardamom and stone flower.
• Saute for a minute then add onion. Add some salt stir for 2 to 3 mins until they change color to light brown.
• Now time to add tomatoes, green chilies and ginger-garlic paste. Mix all nicely.
• Also add pepper powder and stir until tomatoes are slightly soft.
• Add coriander leaves mix all nicely.
• Now put biryani masala and garam masala powder . Stir all well.Put chopped potatoes.
• Pour coconut milk and mace powder.
• Add the grounded white paste. If you like it spicy then add some more red chili powder this time.
• Stir all nicely.
• Finally add prawns. Cover and cook with some water over a lid. Cook until potatoes are half cooked. Check the taste and alter any spices if required.
• Take another big vessel / pan for stacking layers for biryani. Spread some prawns gravy first.
• Now spread some parboiled rice enough to cover the prawns gravy.
• Place some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins over the parboiled rice.
• Again spread prawns gravy , then parboiled rice, again spread some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins. Repeat until gravy is over and finish with rice on top.
• Cover tightly with a heavy weight and cook till done. Should take about 25 mins on slow heat. Just remove one potato and check if potatoes are cooked so is your prawns biryani.
• Serve prawns biryani with fried onion and salad.