- Prawns : 750 gm
- National Basmati Rice : 3 cups
- Oil : 1 cup
- Onion (sliced) : 6 medium
- National Ginger & Garlic Paste : 1 tablespoon each
- National Bombay Biryani Masala : 1 packet
- Tomatoes (chopped) : 5 medium
- Yogurt : 1/2 cup
- Potatoes (quartered) : 3 medium
- Green Chili (finely chopped) : 5-6
- Zarda/Orange Food Color : a pinch
Shell the prawns leaving the tail. Make a small cut on the back to devein and wash.
Bring approximately 2 liters of water to boil and blanch the prawns. Strain and save the prawns and reserve water.
Fry the onions in oil till light brown and reserve some for garnish as well.
Add National Ginger Paste, National Garlic Paste, & National Bombay Biryani Masala. Cook for another 2-3 minutes.
Add tomatoes, yogurt and potatoes. Cook with the lid covered for 15-20 minutes or until the potatoes are done.
Put in the green chili and blanched prawns and do bhunai for a few minutes.
In a separate pot add 3 Tbsp of National Iodized Salt to the reserved water and bring it to a full boil. Add and boil National Basmati Rice till it reaches the do kanni stage. Strain.
Top the gravy with rice; sprinkle a pinch of zarda color and put it on dum.
When ready, garnish with fried onions and enjoy.