Prawns dum biryani / chemmeen biryani

Ingredients

For the prawns:

• 500 g prawns, cleaned and deveined
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon salt

For the Rice:

• 2 cups basmati rice
• 3 cloves
• 3 cardamom
• 3 cinnamon sticks
• 1 teaspoon salt
• 1/2 teaspoon ghee
• Water for cooking

For the Prawns Gravy:

• 45 ml ( 3 tablespoons ) cooking oil

Whole spices:

• 2 bay leaves
• 3 cloves
• 3 cardamom
• 3 cinnamon sticks
• 500 g prawns
• 5 onions, sliced fine
• 1/2 bunch coriander leaves, chopped
• 1/2 bunch mint leaves, chopped
• 1 pod garlic ( 20 cloves ), chopped and crushed
• 2 inch piece ginger, chopped and crushed
• 3 tomatoes, chopped
• 1 green chilli, slit lengthwise
• 3/4 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 1/4 teaspoon salt ( or to taste )

Preparation

• For the prawns: Marinate prawns with the above ingredients and keep aside for 30 minutes.
• For the Rice:
  Take plenty of water in a pot ; add rice, whole spices, salt and ghee. Cook till three - fourth done. Drain out water.
• For the Prawns Gravy:
  Heat oil in a heavy bottomed kadai. Fry whole spices for 2- 3 minutes. Add sliced onions and fry till light pink in color. Add crushed garlic and ginger. Fry for 3 - 4 minutes on a low heat. Add chopped tomatoes, green chilli, chopped mint and coriander leaves. Fry for 4- 5 minutes. Add red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and saute for 4 - 5 minutes or till the raw smell goes.
• Add marinated prawns. Mix well. Do not add water. Cover with a lid and cook on a low heat for 20 minutes ( till the gravy thickens and a nice aroma ).
• For Dum ( or the final preparation of Biryani ):
  In a heavy bottomed vessel spread a layer of prawns gravy and a portion of cooked rice. Make 2 or 3 layers with rice and prawns gravy. Cover with a lid. Seal with atta dough on the edges of the lid. It is preferable to place an iron kadai / iron tawa under the vessel to prevent the gravy / mixture from burning. Cook ( dum ) on a low heat for 30 minutes. You can see a color change in the seal. Open the seal and serve with pickle / raita/ pappadam.

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