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Marinate the prawns with yogurt, biryani masala, and salt for 20 minutes. Heat the oil in a pan and fry the sliced onions until golden brown. Remove half for garnishing. Add the marinated prawns to the pan and cook for 3–5 minutes until they are lightly cooked. Avoid overcooking. Rinse the basmati rice and parboil it until about 70% cooked. Drain the water. Layer the cooked prawns in a heavy-bottomed pot and spread the partially cooked rice over them. Garnish with the reserved fried onions, cover the pot tightly, and cook on low heat (dum) for 15–20 minutes. Gently fluff the biryani before serving. Enjoy hot with raita, fresh salad, or lemon wedges.
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