Prawns /chemmeen/shrimp biryani

1. Marinate prawns with 1 tspn red chilli, 1/2 tspn turmeric powder ,2 tblspn lime juice and salt and keep aside .

2. Dry roast the whole masala for few mints and crush them slightly.

3. Grind the ingredients listed under" to grind" to a smooth paste by adding as little water as possible

4. Heat ghee in a deep non stick pan and add the crushed garam masala.Then add the sliced onions and saute till they turn golden brown.

5. Then add the chopped tomatoes and saute till they turn soft and mushy.
Add the coconut paste to this and saute till the raw smell goes.Add 1 tspn red chilli powder and 1/2 tspn turmeric powder and saute again.

6. Add the marinated prawns to the masala and mix well.Add the drained rice and saute carefully for few more mints till the rice starts to give a light fried smell( don't break the rice while mixing )

7. Add coconut milk and boiled water to the rice and cook in low-medium flame till the rice is cooked well and all the water dries up.

8. Serve hot with raita.

9. Notes: If the water doesn't seem to dry up completely even after the rice is almost cooked, follow this method:

10. Transfer the biryani to a microwave safe pan and cover it tightly with an aluminium foil.Then microwave it for 5 mints .

11. OR

12. Heat a non stick flat pan or thava .When it is really hot place the biryani vessel over it.Cover it tightly.Place another vessel of boiling/hot water on the top and cook in the lowest flame for 15 mints.