Flavour Diary: Prawn Dum Biryani Recipe

Its been a while i have written a rice recipe and i have quite few rice recipe in my recipe list...its simply because i am not that big fan of rice but Biryani is an exceptional and that to Hyderabadi Style.So today's recipe is Hyderabadi Prawn Dum Biryani which is quite easy to make and needs quite few ingredients going in...and to make it more interesting i have wrapped up Puff Pastry and baked. I wrap puff pastry to vegetable and non veg biryani's for some special treats to taste buds...So do try out for some special extra effects to awesome biryani's.
This week foodieMonday team have come up with #MughlaiCuisine and i was too excited to do this theme as #HyderabadiCuisine is fully influenced with it and Biryani was most famous among kebabs,koftas and other deliciousness.
Mughal's have ruled Indian Sub continent for more than 300 years and have given new dimension to the mixed culture and influenced in many areas from centralized imperialistic goverenment which brought smaller kingdom under one roof, new trades between Arab world, Mughal Architecture made its own into Indian Architecture and build buitiful architectures in the world with beautifuful Landscaping and gardening and many more and also the introduction of Mughlai cuisine which was loaded with kebabs, koftas, shahi cooking, biryani's yummy desserts too and many more.

Level: Easy
Total Time: 1hr

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients
Marination

Prawns: 300 grams
Ginger Garlic Paste: 1 1/2 tablespoon
Red Chilli Powder: 1 teaspoon
Turmeric Powder:1/4th teaspoon
Garam Masala: 1 1/2 teaspoon
Yogurt/Curd: 150gms

Preparing Rice:
Basmati Rice: 500gm
Shah Jeera: 1 teaspoon
Clove/Laung: 4
Caradamom/Elachi: 3
Cinanom Stick/ DalChini: 2 inches long
Star Anise: 2
Mint: hand ful
Salt: 3 tablespoons

Layering
Brown Fried Onion: 1 cup
Coriander and Mint: 1 cup
Green Chillies: 4
Milk: 2 tablespoons
Orange Colour powder: 1/4 teaspoon
Ghee: 1 tablespoon
Oil: 4 tablespoon
Fried Cashews : 1/4 cup(optional)

Baking:(Optional)
Puff Pastry

Directions

Marination:
Clean the prawns and marinate with the ingredients under Marination list and marinate for 20-30 mins.

Preparing Rice:
Wash and soak rice for 20-30 mins
In a pan add water and all the spices under 'Preparing Rice' and bring it to boil.
Once water start boiling add soaked drained rice and keep stirring once in a while and cook until rice is 85-90% done. Drain the water and keep it side.

Layering:
In a heavy bottom cooker/pan add oil and staring layering
Marinated Prawns >> Fried Onions>>Chopped Green Chillies>>Chopped Coriander and Mint>>Rice >>Fried Onion,Chopped Coriander , Ghee,Cashews>> Mix Milk and Colour and pour it on one or two places.
Close the lid and cook on high flame for 5 mins and then cook on low flame for 15 mins.Then mix with light hand.
If you want to go ahead and make biryani more interesting then in a micro safe bowl take portion of biryani and wrap it up with puff pastry and bake until the top of the pastry turns crispy and brown.