Step 1

In a large bowl, combine all the ingredients well. Add prawns, mix. Cover and allow it to marinade for 30 mins under refrigeration.

Step 2

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).

Step 3

Then, add sliced onions and fry until just starts picking up golden colour.

Step 4

Add bay leaf and sliced tomatoes and sauté on high heat for another minute.

Step 5

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.

Step 6

Add coriander leaves and mint leaves and mix.

Step 7

In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.

Step 8

Add rice and cook until the rice is 70% done.

Step 9

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.

Step 10

Sprinkle the melted ghee over the rice layer.

Step 11

Sprinkle the saffron water and cover the pot with the tight fitting lid.

Step 12

Place the pot over a high flame and cook for 5-7 minutes.

Step 13

Place hot tava/griddle below the pot and keep it for Dum(slow cook) for another 10-12 minutes.

Step 14

After 15 minutes, switch off the heat and leave as it is for 10 minutes.

Step 15

After 10 minutes, open the lid, dish out yummy hot prawn biryani and serve with raita of your choice.