Green Masala Prawn Biryani

Ingredients:
2 cups basmati rice
400 gms prawns (shelled and deveined)
2 onions (sliced)
2 medium tomatoes
1 teaspoon cumin seeds or shahijeera
1 bay leaf
3 cinnamon sticks
4 green cardamoms
6 cloves
10 peppercorns
1 tablespoon garam masala powder

1 table spoon chaat masala powder
juice of 1/2 a lemon
a pinch of saffron heated in 1/4 cup milk
3 tablespoons oil
1/4 cup melted ghee
2 Maggi cubes

salt

Grind to a paste (with little water)
5 Leaves of Spinach

1 1/2 cup coriander leaves
1 cup mint leaves
4 long green chillies
little fenugreek seeds roasted

2 table spoon fresh grated coconut

1 teaspoon cumin seeds
4 large cloves of garlic
1/2" piece of ginger

Method:
Wash, pat dry prawns, marinate with the ground green paste and salt for 30 minutes.

Soak rice in water for 30 minutes.

In a deep wide bottomed pan, heat oil and fry onions till golden brown. Add a pinch of sugar to caramelize onions faster.

Simultaneously, cook rice in boiling water with cumin seeds and salt till half cooked. Drain and keep aside.

Once onions are caramelized, keep aside half for garnishing. Stir in the spices (except garam masala powder), fry for few seconds and then add tomatoes. Once tomatoes are soft and pulpy, add the bouillon cubes and crush them ensuring to melt them completely. Stir in the shrimps along with the paste, garam masala powder and mix well till partially cooked, less than 5 minutes.

Top half cooked rice over the prawn mixture and garnish with reserved onions. Pour ghee at various spots over the rice along with lemon juice and saffron milk. Cover and cook on very low heat for 20 minutes till rice cooked to perfection.