For the Rice
Basmati Rice - 2 cups
Ghee - 2 tbsp
Bay leaves - 2 whole
Jeera / cumin Seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1"
Cardamon - 2
Salt to taste
Water - 3 cups
For the Prawns Masala
Prawns - 1 Kg
Oil - 2 tbsp
Fennel Seeds - 1/2 tsp
Onions, chopped - 2 cups
Ginger Garlic paste - 1 tsp
Tomato Puree - 1 cup
Salt to taste
Turmeric powder a pinch
Red chili powder -1 & 1/2 tsp
Coriander powder -1 & 1/2 tsp
Garam Masala - 1/2 tsp
Roasted Cumin powder -1 tsp
Water - 1 cup
Cashew nut paste - 10 whole
Butter - 2 tsp
Coriander leaves handful
Saffron about 10 strands soaked in 1 cup milk
Kesar Food colour mixed in 2 tbsp milk.
How to make the Rice
Wash and soak the rice for 10 mins.
In a non stick pan, heat the ghee, saute the whole spices and once the jeera crackles, add the drained rice. Saute well.
Then add water, salt, cover with lid. Bring to boil and then simmer to cook till almost done.
It's best if you remove when the rice is just done.
How to make the Prawn Masala
Wash and clean the prawns. Let it drain on a colander.
In a wide kadai, heat oil, add fennel seeds. Then add finely chopped onions. Saute till it turns almost brown.
Now add ginger garlic paste. Saute well. Add tomato puree, combine everything together.
Then add the drained prawns, turmeric powder, salt. Cover with lid and let it cook for 5 mins.
Now remove lid add the red chili powder, coriander powder, cumin powder, garam masala. Let it continue cooking in simmer, the prawns should be well coated with the masalas.
Gently stir everything so the spices get cooked well.
Meanwhile soak the cashews in hot water and blend to a smooth paste adding water.
Add a cup of water or as much required to the prawns and bring to boil. Simmer and stir again. At this stage add the cashew paste.
Simmer again else it might get burnt.
Continue cooking till the gravy thickens. Once done, switch off the gas.
How to assemble.
Heat the pan that you are going to do the dum, with butter.
Remove from stove and first layer with rice. Fluff the rice well so that the entire bottom is covered with rice.
Top with the prawn masala, then add the finely chopped coriander leaves, drop in butter
Layer it again with rice and followed by remaining prawn masala. Completing with a final layer of rice.
Now sprinkle the saffron milk and the kesar milk with a bob of butter and final sprinkling of coriander leaves.
Cover with a tight lid and place a heavy pan over it, making sure no steam escapes out.
Cook in Dum for 20 mins.
Once done, gently remove the rice as I have shown in the last picture and transfer to a serving bowl.
The rice will remain white, coloured and curried all over.
Serve as such or if you want with onion Raitha