500g Basmati rice, parboiled and drained
500g prawns, cleaned
4 large onions, thinly sliced
200g tomatoes, finely chopped
For dry masala, roast and grind: 4 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp fennel seeds; 2cm cinnamon, 5 cloves; 5 green cardamoms; 10 peppercorns
and 2 dry red chillies
For wet masala, blend: 2 green chillies; 1/2 cup each, mint
and coriander
1 tbsp saffron, soaked in 3 tbsp warm milk
3 tbsp chopped coriander
Oil, for cooking
For marinade: 1 cup yoghurt; 5ml lemon juice; 1/2 tsp turmeric, 3 tbsp ginger-garlic paste and salt
PREPARATION
Add prawns to the marinade. Set it aside. Heat oil in a pan and fry one-third onions until crispy and golden. Drain and keep aside. In the same oil, add remaining onions. Fry till soft. Add tomatoes, fry until soft. Add dry and wet masalas and fry till oil begins to separate. Now add prawns with the marinade. Stir and let it cook till done. Season with salt and remove from heat. Grease a large, deep baking dish and layer half the rice, followed by all the prawns and then cover with the remaining rice. Pour saffron milk over, garnish with fried onions and coriander. Seal the dish with dough. Bake until golden. Serve hot with raita.
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