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Layers of fragrant rice, butter-soaked prawns, and aromatic spices — biryani is the high calorie rice dinner that turns a weeknight into a feast.
Rinse the basmati rice in cold water until the water runs clear, then soak for 30 minutes. Drain thoroughly.
In a large pot over medium-high heat, melt 3 tbsp of butter. Add sliced onions and sauté, stirring frequently, until deeply golden brown, about 12 minutes. Remove half the onions for garnishing.
Add prawns to the pot. Sauté with turmeric, garam masala, cumin, coriander, and red chili powder for 2–3 minutes till the prawns are just pink. Lower the heat, stir in yogurt, and cook gently for another 3 minutes.
In a separate pot, bring 6 cups of water to a boil with salt, bay leaf, cloves, and cardamom pods. Add drained rice and parboil for 5–6 minutes—rice should be 70% cooked. Drain immediately.
Layer half of the rice over the prawn mixture, sprinkle with some reserved onions, mint, and cilantro. Repeat layers. Dot the top with the remaining butter, cover with a tight lid, and cook over very low heat (using a simmer diffuser or double pan if available) for 25 minutes to finish steaming the biryani.
Turn off heat and let the biryani rest for 10 minutes. Fluff gently before serving, ensuring the rice stays separate and aromatic. Garnish with extra herbs and fried onions if desired.
