Festive Prawn Briyani

350gm basmati rice
250gm medium  prawns
5 - 6 strands of saffron (mix in 1 tbsp milk)
2 screwpine leaves, knotted
250ml evaporated milk
2 lemon grass, bruised

Ingredients A
2 star anise
2 in cinnamon stick
7 cloves
2 bay leaves

Ingredients B
1/2 tsp caraway seeds
1/2 tsp fennel seeds
1 cup chopped coriander and mint leaves
1 tbsp briyani powder
1 tbsp oil
salt to taste

Ingredients C
Ground into a paste
1 medium onion
2 nips garlic
1/2 in ginger
1/4 tsp cumin seeds

Marinate prawns for 2 hours or overnight
1 tsp turmeric powder
1 tsp garam masala
1 1/2  tbsp chilli powder
1 tbsp greek yogurt
1 green chillies, deseeded, chopped
1 tbsp finely chopped coriander leaves
2 tbsp shallot crisps (crumble and add)
2 tsp cumin powder
1 tbsp briyani powder
1/2 tsp salt
1 tbsp lemon juice

Ingredients D
2 medium size tomatoes (chopped)
1 deseeded green chilli (chopped)
1 tbsp grounded almond

2 tbsp raisins (fried in ghee and dish out)
2 tbsp sliced almonds (fried in ghee and dish out)
2 tbsp shallot crisps

Boil about 6 cups of water in a stainless steel bottom pan. Into it add in Ingredients A and B and screwpine leaves. Leave to boil. Then add in drained briyani rice and leave to boil. Once the rice is partially cooked drain, discard the screwpine leaves and add into prawns mixture.

For the prawns, in a non-stick pan , heat about 3 tbsp ghee or cooking oil. Saute ingredients C until aromatic. Then add in Ingredients D,lemon grass, and saute further. Add in marinated prawns and evaporated milk. Add salt to taste Cook until prawns turn pink. Close fire.

In a rice cooker, add  the cooked prawn masala and the partially cooked rice alternatively. Top with saffron milk. Sprinkle with 1/2 cup of chopped coriander and mint leaves and 1 tbsp of shallot crisps. Add about 1 cup hot water and give a light stir. Close lid and cook.

Once done, give a stir , sprinkle with the 1/2 cup of chopped coriander and mint leaves,followed by raisins,sliced almonds and shallot crisps.

Serve with pajeri mangga , okra crisp as side dishes.