Prawn Biryani

Parsis tend to call this dish Jhinga no Palau, but it is really a Prawn Biryani. The subtle difference between the two is very simple: Palau is generally rice boiled in a broth/stock. It is rather delicately flavoured and has very few spices. Biryani, on the other hand, has many more ingredients. The rice is par boiled in fresh salted water; a bay leaf and a few pods of cardamom are also tossed in to season the rice. Once the water is strained out, saffron (or yellow colouring) is added for