This Prawn Biryani is infused with warm, spicy flavors in layers of rice, prawns, gravy and raita. Make this dish on a special occasion or anytime a craving strikes!
Bring 3 cups water to a boil, and add the bay leaf and cardamom pods. Add the drained rice, return to a boil, then reduce the heat and simmer 15-20 minutes, or until all the water has been absorbed. Set aside.
While the rice is cooking, In a bowl, mix together the yogurt, ginger, garlic, turmeric, garam masala, paprika and salt. Add the prawns and toss to coat. Marinate in the fridge for 30 minutes.
Raita:
Combine the raita ingredients in a small bowl then set aside in the refrigerator while you finish the rice and gravy.
Gravy:
Add 2 TBSP vegetable oil to a large skillet or dutch oven and heat on medium high heat. Once hot, add the onion and cook, stirring occasionally, until golden and caramelized, about 10-12 minutes. Remove from the skillet with a slotted spoon, and set aside on paper towels to drain
Add the remaining 1 TBSP oil to the pan, then fry the cardamom pods, cloves and cumin seeds until fragrant, about 30 seconds. Add the ginger and garlic, and fry for another 30 seconds or so.
Add the tomatoes, the cilantro and mint, along with the cumin, cinnamon, garam masala, paprika, and salt and pepper to taste. Simmer for 5 minutes.
Add the ALL BUT 2 TBSP of the caramelized onions and marinated prawns to the skillet, and cook for 5-6 minutes, over medium heat, until the prawns are just cooked through.
To assemble:
Lightly coat the bottom of a large pot with oil, then add half of the cooked rice. Add the prawn gravy, followed by the remaining rice. If you'd like a little of the rice to be colorful, you can stir a scoop of rice into the pot that the prawns were cooked in to add some of that sauce color to it, then sprinkle it on top of the second layer of rice.
Cover the pot with a tight fitting lid, or a tight layer of aluminum foil, then cook on low heat for 15 minutes. Set aside for another 15 minutes, then uncover and serve hot with remaining caramelized onions and cashews sprinkled on top. Serve raita on the side.