Prawn Biryani

Ingredients for Prawn Biryani:
Rice 2 cups
Oil 2 tbsp
Onions (finely sliced) 2
Onions (finely chopped) 2
Prawns (de-veined) ½ kg
Tomato paste 2 tbsp
Garlic (crushed) 4 cloves
Fresh dill (finely chopped) 1 cup
Curry powder 3 tbsp
Cinnamon sticks 2
Whole cardamom pods 5
Chicken stock 3 cubes
Hot water ½ cup
Coriander leaves (roughly chopped) 2 cups
Ghee 2 tbsp
Saffron 1 tbsp
Salt a pinch
Ground pepper a pinch

Method:
Heat oil, fry sliced onions till golden brown, remove and set aside. 
Add prawns and sauté till pink.
Add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, chicken stock cubes and water and bring to a simmer. 
Add chopped coriander leaves and remove from pot and set aside. 
In the same pot, bring to boil water, add rice and cook until rice is ¾ cooked. 
Drain rice in a colander and discard excess water. 
Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of prawn and onion mixture and sprinkle saffron. 
Top with the rice. 
Steam rice and prawns until rice is fully cooked. 
Gently fluff cooked rice. 
Serve garnished with fried sliced onions and anaar masala raita on the side.

Prawn Biryani by Zarnak Sidhwa