Malabar Prawn Biryani

• 300 g Basmati rice
• 3 tbsp Ghee
• 3 medium Yellow onion
• 25 g Ginger root
• 5 cloves Garlic
• 2 pieces Green chili pepper
• 2 medium Tomato, ripe
• 150 g Whole milk yogurt
• 2 tsp Garam masala
• 500 g Prawns, peeled and deveined
• 15 g Fresh mint
• 15 g Fresh coriander
• 1 piece Lemon

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak it for 20 minutes. Meanwhile, thinly slice the onions, finely grate the ginger, and crush the garlic. Slit the green chilli peppers and roughly chop the tomatoes.
2. Bring a large pot of water to the boil. Drain the rice, add it to the boiling water and cook for 6 to 7 minutes until the grains are just tender on the outside but still firm in the centre. Drain well in a colander and set aside.
3. Heat the ghee in a wide saucepan over medium heat. Add the onions and cook, stirring often, for 18 to 22 minutes until deep golden and caramelised. Scoop out about one third of the onions and set aside for layering.
4. To the pan with the remaining onions, add the ginger, garlic and green chilli peppers and cook for 1 minute until fragrant. Stir in the tomatoes and cook for 5 to 6 minutes until softened and jammy. Lower the heat and stir in the yogurt and garam masala; cook gently for 2 minutes until the masala looks cohesive.
5. Add the prawns and cook for 3 to 4 minutes, stirring, until they are just opaque and curled. Turn off the heat and stir through half the mint and half the coriander. Squeeze in the juice from half the lemon.
6. To layer, spread half the parboiled rice over the prawn masala, then scatter over half the reserved caramelised onions and the remaining mint and coriander. Spoon over the remaining rice and finish with the remaining onions. Squeeze over the remaining lemon juice.
7. Cover the pan tightly with a lid and set it over the lowest heat. Steam for 18 to 20 minutes until the rice is tender and the biryani smells aromatic; if you hear vigorous sizzling, reduce the heat further. Rest, covered, for 5 minutes, then gently fluff from the edges to keep the layers distinct.

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