Prawn dum Biriyani

Pressure cook rice with the whole garam masalas-3 cardamom, 5 clove, 1 cinnamon stick,1 bay leaf, 1 black cardamom, salt and little oil for one whistle. Without soaking the rice for 1 cup take 1 and 1/2 cup water . The rice has to be partially cooked.

Marinate the prawns with salt and turmeric for half and hour

In a deep bottom non stick vessel take oil, put rest of the whole garam masala, Shah jeera, onion.

Once onion is translucent add, ginger chilly paste, garlic and tomato, then add curd.

Add coriander, jeera powder, salt.

Cook till oil starts coming from the sides.

Add the prawns, saute for 2 minutes

Add coconut milk and turn of the flame when it begins to boil.

Keep a tava to heat on high flame.

Alternate layers of rice and prawn curry, top it with Brown onion, coriander leaves, mint leaves, garam masala, ghee. Make two to three layers, depends in the size of you vessel

For dum Cover the vessel with aluminum foil and put a tight lid.

Place it on the hot tawa, and reduce the flame, keep for half an hour.

Turn off the flame and keep it closed for another 15 minutes.

Serve it hot with raita.