Malabar Prawns Biryani

Cook the Rice:

1. Wash the rice well, rinse. Soak for 5 minutes and keep drained. (Meanwhile, marinate the prawns-see below)
2. In a deep pot(with lid), heat the ghee (3 Tbsp), and add the whole spices.
3. When they crackle, add the sliced onion and sauté till light golden in colour.
4. Add the drained rice and stir-fry gently for a minute.
5. Add the water and coconut milk and bring to a boil. Add salt and lime juice as well.
6. Cover and cook on low heat till all the water is absorbed, stirring once or twice only from the bottom of the pot.
7. As soon as done, fluff up the rice with a fork to release excess steam, and set aside covered.

The Prawns Masala:

1. Marinate the cleaned prawns with all the ingredients under 'To Marinate' for 30 minutes. Do not add salt to the marinade.
2. Add the prawns with the marinade to a pot or earthen pot. Also, wash out the marinating bowl with 2 Tbsp of water and add it to the pot.
3. Cook on medium heat till the prawns are ONLY halfway cooked and there is gravy left. (Moisture will be released from the prawn marinade). Add salt only once the prawns have turned pink.
4. Drain the prawns from the gravy and set aside. Reserve the gravy - separately.
5. Sprinkle the chilli powder (1tsp) over the drained, semi-cooked prawns and mix.
6. Heat some oil in a medium wok on HIGH. Add the prawns to this. Fry lightly, AND BRIEFLY, just till a golden hue is reached and lightly crisped on the edges.
7. Now add some of the reserved gravy and cook down QUICKLY till a thin layer coats the prawns nicely. Make sure not to overcook the prawns.
8. Sprinkle the garam masala. Stir and remove the prawns from the wok. Set aside.
9. Add additional oil to the same wok if needed. Heat and add the garlic and ginger, followed by the onion. Sauté on mild heat.
10. When the colour just starts to change, and the onions are softened, add the remaining cooked gravy. Cook till thickened and reduced - on medium heat.
11. Add the mint and coriander. Sprinkle some more garam masala.
12. Add ¾ or more of the cooked prawns to the masala and stir through. Reserve the rest for topping the rice - optional.

The 'Dum' & Garnish:

1. Place the masala in the bottom of a thick-based pot.
2. Top with the fluffed-up rice and pat down gently.
3. Layer the reserved prawns over the rice.
4.  Cover the rice with a banana leaf. Place a tight lid on top. ( Seal with - dough if needed). Place a weight on top.
5. Place on an old Tawa/pan and cook (on low) for 15 minutes - on this indirect heat.
6. Turn off the heat. Allow resting for 20- 30 minutes before opening.
7. Meanwhile, fry the sliced onions, cashews and raisins separately in some oil and drain on paper towels.
8. Open the sealed pot and mix up the prawns masala into the rice gently. Don't overmix.
9. Garnish with the fried ingredients and fresh coriander.
10. Serve Prawns Biryani with Raita (yoghurt, onion and tomato salad). Or Challaas, see recipe below.

Challaas: Pickled Onion Salad- from the post-Malabar Mutton Biryani

1. Combine all ingredients (for Challaas) together in a bowl. Get your Disposable gloves on.

2. Now mix the ingredients with your hands, crushing the onion, chillies, and curry leaves thoroughly as you do so.
3. Cover and allow to sit for some time. The ‘Challaas’ will turn a deep rosy colour. (It’s so pretty)