Name: Buttery Prawn Biryani recipe by Rekha Unni at BetterButter
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: 250g prawns; For Marination; 1 tbsp red chilli powder adjust; 1 teaspoon biryani masala; 1 green chillies finely chopped; Salt to taste; 1/2 teaspoon turmeric; 1 teaspoon ginger garlic paste; 1/2 teaspoon lemon juice; 1 tbsp chopped mint leaves; 170g yoghurt; FOR BIRYANI; 1 cup Basmati Rice; 2 green cardamom; 2 cloves; 1 teaspoon shahi jeera; 1 black stone flower; 1 inch cinnamon stick; 1 teaspoon melted butter; Salt to taste; FOR GARNISH; 2 onions thinly sliced; 5 tbsp butter + additional for greasing; 2 tbsp chopped mint leaves; 3 tbsp saffron milk; 1/2 teaspoon biryani masala

Ingredients Serving: 4

250g prawns
For Marination
1 tbsp red chilli powder adjust
1 teaspoon biryani masala
1 green chillies finely chopped
Salt to taste
1/2 teaspoon turmeric
1 teaspoon ginger garlic paste
1/2 teaspoon lemon juice
1 tbsp chopped mint leaves
170g yoghurt
FOR BIRYANI
1 cup Basmati Rice
2 green cardamom
2 cloves
1 teaspoon shahi jeera
1 black stone flower
1 inch cinnamon stick
1 teaspoon melted butter
Salt to taste
FOR GARNISH
2 onions thinly sliced
5 tbsp butter + additional for greasing
2 tbsp chopped mint leaves
3 tbsp saffron milk
1/2 teaspoon biryani masala

Instructions

Fry onions in butter until caramelized. Keep it aside
Clean and soak rice for 30 minutes. Drain excess water and keep it aside
In a bowl, mix all ingredients mentioned under Marination section with 1/4th of fried onions
Add prawns and marinate for 30 minutes
In a small cloth, add whole spices and tie it
Boil enough water with salt and melted butter
Add whole spices pouch and rice. Cook until 50 percentage done. Drain excess water and remove spice pouch
In a thick bottom vessel, add butter and grease well or use any leftover butter from fried onions pan
Add prawns with Marination and spread evenly
Add rice on top and spread evenly. Add remaining fried onions, mint leaves on top. Sprinkle saffron milk and biryani masala on top
Cover with foil. Shut tightly with lid
Cover and cook on medium heat for 10 minutes and then on low heat for 10-12 minutes. Switch off
Rest for 20 minutes. Open lid, fluff and serve with raita or curry

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