PRAWN BIRYANI for four people, you’ll need

The rice:
1 and 1/2 cups long-grain rice, such as basmati
1/2 tsp whole cloves Stick of cinnamon 3-4 cardamoms , bruised 1 tsp whole peppercorns One large onion, thinly sliced 2 tbs p cas hew
halves 4 tbsps oil
The prawn masala:
500 g fresh prawns , peeled, deveined, washed and patted dry (Small ones are better in this dis h than jumbo or tiger prawns ) 1 tsp ginger,
chopped 4 green chillies 1 tsp cumin powder 1 tsp red chilli powder 3 ripe tomatoes 2 tbsp grated
coconut
1 cup curd, beaten
1 and 1/2 cups grated coconut
T o prepare the rice: Bring a large pot of water to the boil. Add the whole spices , cover and let the water simmer for 10 mins or so to abs orb
the fragrance of the spices . Add 1 tsp of salt and the rice. Cook till the rice is just tender. It should still have some ‘bite’. Strain and set aside.You can remove the whole spices at this stage if you have the patience for it.To make the prawn mixture: Firs t whizz together the ginger and green chillies to make a paste. Peel and chop the tomatoes .Heat the oil in a heavy pan and fry the cashewnuts and lift out. Drain on a paper towel. Fry the onion s livers in s mall batches till brown and crisp. Drain those as well. Into the same oil, pour in the ginger-green chilli mixture. Stir for a minute, add the tomatoes and the cumin
and chilli powder. Stir and cook on a low flame till the tomatoes are reduced to a pulp. Add the coconut and stir in the curd a little at a time. Once all the curd is used up, pour in the coconut milk and put in the prawns . Allow to simmer for about five minutes . Add salt and check the seasoning.

To assemble the biryani:
Take an oven-proof dish and spread the prawn masala at the bottom. Top with the rice. Scatter the cashew nuts and fried onions over the surface. You can dot with a little ghee if you wish. Now cover and s et aside till you are ready to serve.When you are ready to eat: Place the dis h, covered with foil, in an oven preheated to 200 deg C. Finis h in the oven for 15 minutes . Serve with a simple raita.