Classic Fragrant Prawn Biryani

1.Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain completely.

2.In a large bowl, combine the cleaned prawns with all the 'For Marinating the Prawns' ingredients (yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt). Mix well, cover, and refrigerate for at least 30 minutes, or up to 2 hours.

3.While the prawns marinate, prepare the rice. Bring 6 cups of water to a rolling boil in a large pot. Add the whole spices (cardamom, cloves, cinnamon, bay leaf), 1 teaspoon of salt, and 1 tablespoon of oil/ghee. Add the drained Basmati rice.

4.Cook the rice until it is 60-70% done (al dente). It should still have a firm bite in the center. This usually takes 5-7 minutes. Immediately drain the rice through a colander and set aside.

5.In a heavy-bottomed, wide pan (or Dutch oven), heat the 3 tablespoons of ghee/oil over medium heat. Add the cumin seeds and let them splutter. Add the thinly sliced onions and sauté slowly, stirring frequently, until they turn deep golden brown and caramelized (about 10-15 minutes).

6.Reduce the heat to low. Add the marinated prawns, green chilies, coriander powder, and turmeric powder to the caramelized onions. Cook gently for 3-4 minutes, stirring carefully, until the prawns just start to turn pink. Do not overcook them at this stage.

7.Stir in half of the chopped cilantro and half of the mint leaves. Cook for one more minute. Remove the pan from the heat.

8.To assemble the Biryani (Layering): Spread half of the partially cooked prawn masala evenly over the bottom of the pan. Sprinkle half of the fried onions over this layer.

9.Gently layer all the 60-70% cooked rice over the prawn layer. Sprinkle the remaining fried onions, cilantro, and mint over the rice.

10.Drizzle the saffron-infused milk (Kesar Milk) evenly over the top layer of rice. Sprinkle the lemon juice over the top.

11.Cover the pan tightly with a lid. If the lid is loose, seal the edges with dough or place a clean kitchen towel between the pot and the lid to trap the steam effectively.

12.Place the sealed pot on the lowest heat setting (or use a heavy griddle/tawa underneath the pot to diffuse heat). Cook on 'Dum' (slow steam cooking) for 20 to 25 minutes.

13.Turn off the heat and let the Biryani rest, undisturbed, for another 10 minutes before opening the lid. To serve, gently scoop the biryani from the side of the pot, ensuring you get layers of rice and prawn masala in each serving.