Prawn Biryani

1. Marinate the Prawns with 5g Salt, 3g Red chili powder, 2g Turmeric powder, 5g Ginger-garlic paste, and 5g Lemon juice. Mix well and set aside for 30 minutes.

2. Drain the soaked Basmati rice. In a large pot, bring ample water to a rolling boil. Add 5g Salt, Bay leaf, Cinnamon stick, Green cardamom, and Cloves to the boiling water. Add the Basmati rice and cook until it is 70% done (al dente). Drain the rice immediately and spread it on a large tray to cool slightly.

3. In a heavy-bottomed pan or Dutch oven, heat Ghee over medium heat. Add the sliced Onions and fry until golden brown and caramelized. Remove half of the fried Onions and set aside for garnishing.