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Ginger and Garlic paste- 3 tbsp

Green chilli- 6 nos

Mint/ Pudina leaves- 1 bunch

Coriander leaves- 1/2 bunch

Curd- 3 tbsp

Cinnamon- 2" piece

Cloves- 6 nos

Cardamom- 6 nos

Bay leaves/ Brinji leaves- 2

Mace- little

Marati mokku- 2 nos

Star anise- 1 no

Red chilli powder- 1 tsp( +/- according to taste)

Turmeric powder- 1 tsp

Salt to taste

Oil- 5 tbsp

Sombu/ Aniseed powder- 2 tbsp

Salt- 3 pinches

Add the prawns to the prepared marination and marinate for atleast 10 mins.

Heat oil in a deep and wide pan, when oil is hot add the cinnamon, cloves, cardamom, bay leaves, mace, star anise and marati mokku. 

Fry until the aroma of whole spices rise.

Add the onions to the pan and fry onions until they turn brown.

Now add the ground ginger- garlic and green chilli paste to the frying onions and sauté until the raw smell leaves.

Add the marinated prawns to the pan and sauté for few secs( dont sauté prawns for long time, as prawns will become rubbery).

Next add the tomatoes, curd, mint leaves, coriander leaves, red chilli powder, turmeric powder and required salt to the pan and give a stir.

Next if you are using zeera samba rice, for 4 cups of rice measure 6 to 7 cups water, if you are using basmati rice, for 4 cups of rice measure 4 cups of water and add it to pan.

Cover pan with a lid and bring the gravy to boil, when gravy starts boiling, remove the lid, check and adjust the gravy seasoning and add the soaked and drained rice.

Stir the rice until the gravy is 1/4th absorbed by the rice.

Cover the pan with lid, reduce the heat to low and cook the prawn biryani for 10 mins or until the rice is cooked and tender.

When the Chettinad Prawn Biryani is ready garnish the biryani with rest of the mint and coriander leaves and serve with onion raitha.

Normally we dont serve Prawn Biryani with boiled egg or with chalna. If required you can serve with egg or curry of your choice.