Royyala Biryani Andhra

Method

1. 1

   Clean and marinate prawns: Peel and devein 500g large prawns. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 1 hour.

2. 2

   Fry birista: Slice 3 large onions thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.

3. 3

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain at 70% cooked.

4. 4

   Cook prawn masala: In a heavy pot heat reserved birista oil. Add 3 chopped tomatoes and cook 8 minutes. Add marinated prawns and cook 5-6 minutes until just pink.

5. 5

   Layer biryani: Spread prawn masala as base. Sprinkle half the birista.

6. 6

   Add rice layer: Add parboiled rice on top.

7. 7

   Add garnishes: Sprinkle remaining birista, fresh mint, coriander and 3 tbsp ghee.

8. 8

   Add saffron milk: Drizzle saffron milk over the rice.

9. 9

   Seal and dum cook: Cover tightly. Cook on tawa — high heat 5 minutes then lowest heat 20 minutes.

10. 10

    Serve: Rest 8 minutes. Open and mix from the bottom. Serve with raita.