Prawn Biryani

# Irresistible Prawn Biryani Recipe from Mom’s Dosa, Cloverdale

## Introduction/Description
Welcome to Mom’s Dosa, where we bring you the delightful flavors of Indian cuisine! Today, we are excited to share our **Prawn Biryani** recipe—a fragrant and flavorful rice dish that combines succulent prawns with aromatic spices and basmati rice. This classic dish is a feast for the senses and a favorite among our customers. Whether you are a biryani enthusiast or trying it for the first time, this **Prawn Biryani** is sure to impress your family and friends. Keep in mind that this recipe is just a reference and may not be identical to the one served at Mom’s Dosa in Cloverdale.

## Ingredients List
For our delicious **Prawn Biryani**, you will need the following ingredients:

### For the Prawn Marinade:
– 500g prawns, cleaned and deveined
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 tablespoon lemon juice
– Salt to taste

### For the Biryani:
– 2 cups basmati rice
– 4 cups water
– 2 tablespoons ghee or oil
– 1 large onion, thinly sliced
– 2 green chilies, slit
– 1 bay leaf
– 4-5 whole cloves
– 4-5 green cardamom pods
– 1-inch piece of cinnamon stick
– 1 cup yogurt
– 1 teaspoon garam masala
– 1/4 cup fresh cilantro, chopped
– 1/4 cup mint leaves, chopped
– Salt to taste
– Saffron strands soaked in 2 tablespoons warm milk (optional)

## Instructions/Steps
1. **Marinate the Prawns**: In a bowl, combine cleaned prawns, ginger-garlic paste, red chili powder, turmeric powder, lemon juice, and salt. Mix well and set aside for at least 30 minutes to allow the flavors to meld.

2. **Cook the Rice**: Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil, add the rinsed rice along with a pinch of salt. Cook until the rice is about 70% done, then drain and set aside.

3. **Prepare the Biryani Base**: In a heavy-bottomed pot, heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown. Add green chilies, bay leaf, cloves, cardamom, and cinnamon. Stir for a minute until fragrant.

4. **Cook the Prawns**: Add the marinated prawns to the pot and cook for 3-4 minutes until they begin to change color. Stir in the yogurt and garam masala. Cook for another 5 minutes until the prawns are well coated and cooked.

5. **Layer the Biryani**: Reduce the heat to low. Spread half of the cooked rice evenly over the prawn mixture. Sprinkle half of the chopped cilantro and mint leaves. Add the remaining rice on top, followed by the rest of the herbs. Drizzle saffron milk over the top if using.

6. **Steam the Biryani**: Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes to let the flavors meld. Alternatively, place a heavy pan under the biryani pot to avoid direct heat.

7. **Serve**: Once done, remove from heat and let it sit for 10 minutes before gently fluffing with a fork. Serve hot with raita (yogurt dip) or salad on the side.

## Cooking Time
– Prep Time: 15 minutes (excluding marinating time)
– Cooking Time: 30-40 minutes
– Total Time: 45-55 minutes

## Serving Size
This **Prawn Biryani** recipe serves 4 people.

## Tips and Variations
– **Prawns**: You can substitute prawns with chicken, lamb, or vegetables if you prefer.
– **Spices**: Adjust spiciness by varying the amount of green chilies and red chili powder.
– **Garnishes**: Top with fried onions and additional chopped herbs for extra flavor and texture.
– **Raita**: Serve with cucumber raita made with yogurt, cucumber, and a sprinkle of cumin for a refreshing side.

We hope you enjoy creating this delightful **Prawn Biryani** at home! Remember, for an authentic Indian dining experience, visit us at Mom’s Dosa in Cloverdale, where we serve a variety of delicious Indian dishes. Bon appétit!