Marinating Prawn
In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration..
Cooking The Prawn
Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid).
Then, add sliced onions and fry until just starts picking up golden colour.
Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
Then, add marinated prawns and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.
Add coriander leaves and mint leaves and mix.
Boiling Rice
In a large pot, add enough water. Add bay leaves, oil, lemon juice and salt. Bring it to a boil.
Add rice and cook until the rice is 70% done.
Layering The Prawn Biryani
Now, top the prawns with fried onions. When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
Sprinkle the melted ghee over the rice layer.
Sprinkle the saffron water and cover the pot with the tight fitting lid.
Place the pot over a high flame and cook for 5-7 minutes.
Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.
After 15 minutes, switch off the heat and leave as it is for 10 minutes.
After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.
Notes
Allow the rice to soak for 30 minutes
Do not use too thick or too watery yogurt. It should be just thick enough to cook the prawns without water.
Marinate the prawns for 30 minutes to deepen the flavour.
Use heavy bottom pot with tight fitting lid to make biryani.
