Harshita Sinha
Prawns (cleaned & deveined), basmati rice, yogurt, onions, tomatoes, garlic, ginger, green chilies, saffron, biryani spices, and fresh herbs.
Image credit: pexels
Mix prawns with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Rest for 20 mins.
Image credit: pexels
Soak saffron strands in warm milk. Set aside to infuse color & aroma.
Image credit: pexels
Boil basmati rice with whole spices (bay leaf, cardamom, cloves) until 70% done. Drain.
Image credit: pexels
Fry onions till golden, add tomatoes, green chilies, and masala. Add marinated prawns and cook.
Image credit: pexels
Layer rice over prawn masala. Top with saffron milk, mint, coriander, fried onions. Dum cook for 15–20 mins.
Image credit: pexels
Fluff gently, serve hot with raita or salad. Dig into layers of flavor!
Image credit: pexels