Sungta Biryani

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Recipe

Ingredients

1 cup	basmati rice
300 grams	prawns, cleaned and deveined
2 tablespoons	ghee
1 large	onion, thinly sliced
2 medium	tomatoes, chopped
1 tablespoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	coconut milk
2 cups	water
1 stick	cinnamon
3	cloves
3	green cardamoms
1 handful	fresh coriander leaves, chopped
1 handful	fresh mint leaves, chopped
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Heat ghee in a large pan and add cinnamon, cloves, and cardamoms. Sauté until aromatic.
3. 3 Add the sliced onions and sauté until golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for another minute.
5. 5 Add the chopped tomatoes and cook until they turn soft.
6. 6 Mix in turmeric, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
7. 7 Add the prawns and cook until they turn pink.
8. 8 Pour in the coconut milk and bring the mixture to a simmer.
9. 9 Drain the soaked rice and add it to the pan. Stir gently to combine.
10. 10 Add water and bring to a boil. Reduce the heat, cover, and let it cook on low heat until the rice is fully cooked and the liquid is absorbed.
11. 11 Sprinkle garam masala, chopped coriander, and mint leaves over the top.
12. 12 Turn off the heat and let it sit covered for 5 minutes before serving.