Here’s the recipe.
Marinate Shrimp:
In a large bowl, combine all the ingredients well. Add the shrimp, mix. Cover and allow it to marinate for 30 mins.
Cook The Shrimp:
Heat 3 tbsps of oil in heavy bottom pan. (we will slow cook the biryani in same pot, so choose the one with tight fitting lid). Then, add onions and fry until just starts picking up golden color.
Add bay leaf and sliced tomatoes and sauté on high heat for another minute.
Then, add marinated shrimp and and mix. Cook on high heat for minute and then low heat for 3 minutes. Do not add any water and do not over cook the prawns.
Add coriander leaves and mint leaves and mix. cook for another 30 seconds.
Cook The Rice:
In a large pot, add enough water. Add bay leaves, oil, lemon juice, shazeera and salt. Bring it to a boil.
Add rice to the boiling water and cook until the rice is 70% done.
Layer The Prawn Biryani:
Now, top the prawns with fried onions.
When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the prawns layer.
Sprinkle the melted ghee and saffron water over the rice layer.
Cover the pot with the tight fitting lid. Place the pot over a high flame and cook for 5-7 minutes. Place hot tava/griddle below the pot and keep it for “Dum’(slow cook) exactly for another 15 minutes.
After 15 minutes, switch off the heat and leave it to rest for 10 minutes.