Prawn Biryani

Prawn Marinade

• 250 g prawns peeled, deveined
• 20 g chilli powder
• 10 g lemon juice
• 5 g palm sugar
• 20 g water
• 1 tsp turmeric powder
• ½ tsp cumin powder
• 1 pinch fennel powder
• ½ tsp coriander powder
• ½ tsp curry powder
• 1 pinch garam masala
• 1 tsp salt adjust to taste
• ¼ tsp ground black pepper

Biryani

• 15 g ghee
• 25 g cooking oil
• 2 onions thinly sliced
• 1 tbsp ginger garlic paste (see tip)
• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 2 dried bay leaves
• 1 green chilli deseeded, thinly sliced
• ¼ tsp garam masala
• 1 tomato cut in small cubes
• 1 tbsp Greek yogurt
• 20 g coriander leaves
• 20 mint leaves
• 20 g raisins plus extra for garnishing
• 1100 g water
• ½ tsp salt
• 250 g Basmati rice rinsed
• 50 g coconut milk
• 20 g cashew nuts toasted, to garnish