Instructions

1. 1

   Take 500 grams of deveined and cleaned prawns. Add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, and 1 teaspoon of salt. Mix all ingredients well to coat the prawns evenly. Marinate the prawns for 15 minutes.

   ⏱️ 5 min

   
2. 2

   Heat 2 tablespoons of mustard oil in a pan. Fry the marinated prawns for 1-2 minutes on each side. Ensure not to overcook the prawns. Remove the fried prawns from the pan and set them aside.

   ⏱️ 5 min

   
3. 3

   In the same pan with the remaining mustard oil, add 2 whole bay leaves, 2 green cardamoms, a 2-inch cinnamon stick, and 4-5 cloves. Add 2 sliced onions and fry until they turn golden brown.

   ⏱️ 8 min

   
4. 4

   Add 1 tablespoon of ginger-garlic paste and fry for 2 minutes. Then add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Add a little water to prevent the spices from burning.

   ⏱️ 5 min

   
5. 5

   Cover the pan and cook the masala for 5 minutes. Uncover and add 1 cup of thick coconut milk. Mix well and continue to cook until the gravy thickens and the oil separates from the masala.

   ⏱️ 10 min

   
6. 6

   In a large pot, bring water to a boil. Add the soaked 500 grams of basmati rice, 2 whole bay leaves, 4-5 green cardamoms, 1 cinnamon stick, 4-5 cloves, and 1 tablespoon of salt to the boiling water. Cook the rice until it is 70% done. Drain the water from the rice and set the rice aside.

   ⏱️ 15 min

   
7. 7

   In a heavy-bottomed pan, spread a layer of the fried prawns at the bottom. Add a layer of the partially cooked biriyani rice over the prawns. Spread a layer of the prepared prawn masala over the rice. Repeat the layering process until all ingredients are used, typically ending with a layer of rice.

   ⏱️ 10 min

   
8. 8

   Drizzle 2 tablespoons of ghee evenly over the top layer. Sprinkle 1 tablespoon of biriyani masala. Pour the saffron milk (1/4 cup milk infused with a few saffron strands). Add 2 tablespoons of rose water and 2 tablespoons of kewra water. Sprinkle 1/2 cup of fried onion and place 4-5 green chilies on top.

   ⏱️ 5 min

   
9. 9

   Seal the pan tightly with dough around the lid to create a "dum" effect. Cook on a low flame for 20-25 minutes.

   ⏱️ 25 min

   
10. 10

    Once cooked, carefully open the pan and serve the Malai Prawn Biriyani hot.

    ⏱️ 2 min

    

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Nutrition Facts (per serving)