Prawn Biryani

• 300 g medium-sized prawns, shelled and washed
• 200 g frozen mixed vegetables
• 500 g basmati rice, washed and soaked (long grain)
• 1 medium onion, peeled and sliced
• 1 medium tomatoes, peeled and chopped
• 4 -6 tablespoons oil
• 14 cup low-fat plain yogurt, beaten
• 4 -6 potatoes, pieces deep fried
• 12 cup onion, crisp fried
• 1 teaspoon green food coloring, dissolved in
• 14 cup milk
• 1 medium onion, peeled and chopped
• 1 medium tomatoes, peeled and chopped
• green chili, to taste
• 34 cup fresh coriander leaves, chopped
• 6 cloves garlic
• 1 tablespoon fresh mint leaves, chopped
• 1 teaspoon dried kasuri methi, crumbled between the palms of your hands
• 5 cloves
• 15 black peppercorns
• 1 inch cinnamon stick
• 1 teaspoon cumin seed
• 14 teaspoon turmeric powder
• salt

1. Heat oil in a heavy bottomed pan.
2. Fry the sliced onion till it turns pink in colour.
3. Add chopped tomatoes.
4. Cook till tender.
5. Grind together all the ingredients mentioned under"To be ground to a paste".
6. Add the ground masala paste.
7. Fry for 2 minutes.
8. Add prawns and vegetables.
9. Mix well.
10. Stir in yoghurt and cook on simmer for 5 minutes until the prawns are done.
11. Keep aside.
12. Parboil rice until half cooked in boiling salted water.
13. Drain water completely.
14. Place potatoes on top of the prawn masala.
15. Spread the par boiled rice over this.
16. Mix green food colour with milk in a bowl.
17. Sprinkle this on top of the rice.
18. Spread a thin layer of crisp onion on top.
19. Close lid to cover tightly.
20. Cook on simmer for 20 minutes.
21. Serve hot with yoghurt raita and salad by the side.
22. Enjoy this hearty lunch with a happy smile!

prawns, mixed vegetables, onion, tomatoes, oil, lowfat plain yogurt, potatoes, onion, green food coloring, milk, onion, tomatoes, green chili, fresh coriander leaves, garlic, mint, kasuri methi, cloves, black, cinnamon, cumin, turmeric, salt

Taken from www.food.com/recipe/prawn-biryani-65537 (may not work)