Prawn Biryani

Peel and devein the prawns if not already done. Mince the garlic cloves and finely grate the ginger for both the marinade and the biryani. Finely slice the onions. Roughly chop the fresh coriander and mint.

In a bowl, mix the yogurt, minced garlic, grated ginger, Kashmiri chilli powder, ground cumin, ground coriander, garam masala, turmeric, and salt. Add the prawns and coat well. Cover and refrigerate for 30 minutes.

Rinse the basmati rice under cold water until the water runs clear. Soak in fresh water for 30 minutes, then drain. Dissolve the saffron threads in 1.5 tbsp warm milk and set aside.

Heat 1.5 tbsp of the ghee in a large heavy oven-proof pot over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Sizzle for 30 seconds until fragrant.

Add the sliced onions and cook, stirring often, for 18 minutes until deeply golden brown. Remove half the onions to a plate to use as garnish later.

Add the minced garlic and grated ginger to the pot. Cook for 2 minutes, stirring, until fragrant.

Add the marinated prawns along with all their marinade and the tinned chopped tomatoes. Cook for 5 minutes, stirring, until the prawns are just pink. Season with salt to taste.

Meanwhile, bring a large pot of well-salted water to a rolling boil. Add the drained rice and cook for 6 minutes until about 70% cooked — grains should be firm in the centre. Drain immediately.

Spread the parboiled rice evenly over the prawn masala in the pot. Drizzle over the saffron milk and the remaining 0.5 tbsp ghee. Scatter with the reserved fried onions, fresh coriander, and fresh mint.

Cover the pot tightly with foil, then place the lid on top to seal in the steam. Cook over the lowest possible heat for 15 minutes to allow the rice to finish steaming and absorb all the aromatics.

Remove the lid and foil. Gently mix from the pot, lifting the rice from the bottom so each serving gets prawns, masala, and fragrant rice. Serve immediately.