Green masala prawn biryani

Ingredients

• 6 prawns, large, in shells
• 1 large red onion, finely sliced and deep fried until browned
• 4 tbsp of vegetable ghee
• 150 g of Greek yoghurt
• 2 tomatoes, roughly chopped
• 1/2 tsp ajwain seeds
• 1 tsp red chilli powder
• 1 tsp fennel seeds
• salt, to taste
• basmati rice, same weight as prawns, washed, soaked and par-boiled
• 1 pinch of saffron, large, soaked in 1 tbsp hot water
• 5 cloves
• cinnamon stick, 1 inch piece
• 8 green cardamom pods, bruised
• 10 peppercorns
• 1 star anise
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 lemon, sliced
• 1 tbsp of ghee
• 10 mint leaves
• 1 slice of ginger, 1/2 inch in length
• 3 garlic cloves
• 1 1/2 tsp salt, or to taste
• 12 mint leaves
• 1 bunch of coriander leaves
• 3 1/2 green chillies, thin, de-veined
• 1/2 tsp turmeric
• 1/2 tsp caster sugar

Instructions

1. 1

   To begin, deep-fry the sliced red onion until browned

2. 2

   In a large saucepan on a medium heat, add a little of the remaining oil left over from deep-frying the red onions. Add all of the whole garam masalas until they pop and add half of the fried onions. Cook for a few seconds

3. 3

   Pour in the green masala ingredients and cook for about 5 minutes until the oil rises to the top. Add the yoghurt, cook again until the oil rises and add a few splashes of water if it dries up. Add the prawns to the curry sauce and cook for no longer than 1 minute. Add ajwain, red chilli powder, fennel seeds and salt at this point

4. 4

   In another saucepan with a tight-fitting lid, add half of the par-boiled rice to create an even layer, pour over all of the prawns and curry and layer the remaining rice on top

5. 5

   Now pour the saffron over the top layer of rice, poke mint leaves and lemon into the rice and scatter of the remaining fried onions. Cover the pan with foil. Place the lid firmly on top to create a seal. Turn heat to very low and allow to cook under its own steam for no more than 15 minutes

6. 6

   Once ready, the rice should be steaming. Take off heat, stir gently with a fork and serve immediately. This dish is great eaten with cucumber and cumin raita