Prawn Biryani Recipe - Great British Chefs

Ingredients

• 6 prawns, large, in shells
• 1 large red onion, finely sliced and deep fried until browned
• 4 tbsp of vegetable ghee
• 150g of Greek yoghurt
• 2 tomatoes, roughly chopped
• 1/2 tsp ajwain seeds
• 1 tsp red chilli powder
• 1 tsp fennel seeds
• salt, to taste
• basmati rice, same weight as prawns, washed, soaked and par-boiled
• 1 pinch of saffron, large, soaked in 1 tbsp hot water
• 5 cloves
• cinnamon stick, 1 inch piece
• 8 green cardamom pods, bruised
• 10 peppercorns
• 1 star anise
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 lemon, sliced
• 1 tbsp of ghee
• 10 mint leaves
• 1 slice of ginger, 1/2 inch in length
• 3 garlic cloves
• 1 1/2 tsp salt, or to taste
• 12 mint leaves
• 1 bunch of coriander leaves
• 3 1/2 green chillies, thin, de-veined
• 1/2 tsp turmeric
• 1/2 tsp caster sugar