Malabar Prawn Biryani
(from Presi’s recipe box)
Tried and turns out awesome
Prep time: 1 minutes
Cook time: 30 minutes
Categories: Biryani
Ingredients
- Ingredients for Malabar Prawn Biryani
- For the prawn gravy
- ■Big Prawns – 600 gms (deshelled)
- ■Turmeric powder – 1 tsp
- ■Chilli powder – 2 tsp
- ■Coriander powder – 1 tsp
- ■Pepper – 1 tsp
- ■Green chillies – 4(slit)
- ■Salt – to taste
- ■Ghee – 2 tsp
- ■Onion – 3 (sliced)
- ■Saunf/fennel seeds – 1 tsp
- ■Tomato – 2(chopped)
- ■Yoghurt – 3 tbsp
- ■Cashew paste – 5 tbsp
- ■Ginger-garlic paste – 3 tbsp
- ■Lime juice- 1 lemon
- ■Coriander leaves – 2 tbsp (chopped)
- ■Mint leaves – 2 tbsp (chopped)
- For the rice
- ■Basmati rice – 2 cups
- ■Cloves – 4
- ■Cinnamon stick – 2
- ■Cardamom – 4
- ■Bay leaf – 2
- ■Ghee – 5-6 tbsp
- ■Cashews – 2 tbsp
- ■Raisins – 2 tbsp
- ■Onion – 4-5 (sliced)
- ■Rose water – a few drops
- ■Refined Oil – as required
Directions
-
Marinate the prawns with ½ tsp turmeric powder, ½ tsp coriander powder, ½ tsp pepper, 1 tsp chilli powder and salt for half an hour.
-
Meanwhile heat 2 tsp ghee in a pan/kadhai and allow the fennel seeds to splutter. To this add the sliced onions and green chillies and saute till soft. Now add ginger- garlic paste and again saute for 2 minutes.
-
Add the remaining powdered masalas (pepper, turmeric, coriander and chilli powder) and fry till the masala is well cooked.
-
To this addd chopped tomatoes, cashew paste and yoghurt and mix well.
-
Now add the marinated prawns and fry till till the prawn is cooked.
-
Finally add the chopped coriander and mint leaves alongf with the lime juice and mix well.Check seasoning (add more salt if required). Remove from heat.
-
For the rice soak the basmati rice for half an hour and then drain the water.
-
In a big vessel heat the 4 tbsp ghee and 2 tbsp oil and add bay leaf, cinnamon, cloves and cardamom. To this add the basmati rice and fry till the colour of the rice changes a bit.
-
Now add 4 cups of boiling water to it and mix well. Cook the rice on high flame till half done and then add rose water and close it with a tight lid and cook on low flame till done.
-
While the rice is cooking in a pan heat remaining oil and ghee and fry the sliced onions till crispy brown and keep aside.
-
In the same oil/ghee fry the cashews and keeps aside. Do the same with the raisins.
-
Once the rice is cooked and water is fully evaporated then add the fried onions, cashews and raisins to the rice and mix well.
-
Now to set the Biriyani in a big dish first spead one layer of rice then on top of it spread one layer of the prawn masala. again on top of the prawn spread another layer of rice and the a layer of prawn masala. Repeat the entire procedure for the remaining rice and prawn. Finallt to set the biryani bake it in oven. Serve hot with curd raita, pappad, boiled egg and pickle.