Prawn Biryani

This is from today's Thursday magazine and was submitted by Hoorbanu Iqbal. The number of servings could vary - this is just a guesstimate.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 300  g  medium-sized  prawns, shelled and washed
• 200  g  frozen mixed vegetables
• 500  g basmati rice, washed and soaked (long grain)
• 1  medium onion, peeled and sliced
• 1  medium tomatoes, peeled and chopped
• 4 -6  tablespoons  oil
• 1⁄4 cup low-fat plain yogurt, beaten
• 4 -6  potatoes, pieces deep fried
• 1⁄2 cup onion, crisp fried
• 1  teaspoon  green food coloring, dissolved in
• 1⁄4 cup milk

• To be ground into a paste

• 1  medium onion, peeled and chopped
• 1  medium tomatoes, peeled and chopped
•  green chili, to taste
• 3⁄4 cup fresh coriander leaves, chopped
• 6  cloves garlic
• 1  tablespoon fresh mint leaves, chopped
• 1  teaspoon  dried kasuri methi, crumbled between the palms of your hands
• 5  cloves
• 15  black peppercorns
• 1  inch cinnamon stick
• 1  teaspoon cumin seed
• 1⁄4 teaspoon turmeric powder
•  salt

Directions

1. Heat oil in a heavy bottomed pan.
2. Fry the sliced onion till it turns pink in colour.
3. Add chopped tomatoes.
4. Cook till tender.
5. Grind together all the ingredients mentioned under"To be ground to a paste".
6. Add the ground masala paste.
7. Fry for 2 minutes.
8. Add prawns and vegetables.
9. Mix well.
10. Stir in yoghurt and cook on simmer for 5 minutes until the prawns are done.
11. Keep aside.
12. Parboil rice until half cooked in boiling salted water.
13. Drain water completely.
14. Place potatoes on top of the prawn masala.
15. Spread the par boiled rice over this.
16. Mix green food colour with milk in a bowl.
17. Sprinkle this on top of the rice.
18. Spread a thin layer of crisp onion on top.
19. Close lid to cover tightly.
20. Cook on simmer for 20 minutes.
21. Serve hot with yoghurt raita and salad by the side.
22. Enjoy this hearty lunch with a happy smile!