Simple method of making Kerala Prawn biriyani.
Ingredients:
- Basmati rice (1 cup)
For Masalas:
- Chilly powder (1/2 tsp)
- Turmeric powder (1/2 tsp)
- Garam masala powder (1 tsp)
- Ginger paste (1 tbsp)
- Garlic paste (1 tbsp)
- Green chilly (1, long split). For more spicy you can add upto 6 green chillies.
- Dried red chilly (1, cut into half). For more spicy you can add upto 4 dried red chillies.
For Prawns:
- Prawns (100 gms)
- Salt (1/2 tsp)
- Turmeric powder (1/2 tsp)
For Rice:
- Cooking oil (2 tbsp)
- Onion (2 large, chopped)
- Salt as per taste
- Tomatoe (1, chopped)
- Coriander leaves (handful, chopped)
- Mint leaves (handful, chopped)
Preparation:
- Soak the rice in water for 1/2 hour.
- In another bowl, add chilly powder, turmeric powder, garam masala powder, ginger paste, garlic paste, green chilly, mix well and keep it aside.
- In another bowl, add prawns, salt , turmeric powder, mix well and allow it to marinade for 15 minutes.
Method:
- Heat cooking oil in a heavy bottom vessel. Add onion and saute till it turns light golden brown in color.
- Add the masalas that was made earlier and saute well till the aroma of ginger garlic paste spreads.
- Add salt as per taste.
- Add the marinated prawns, saute well for a minute.
- Add freshly chopped tomatoe and saute for 2 minutes.
- Add 1 cup of water and allow it to cook.
- Once the water reduces to 25%, add the soaked rice (Drain away the water before adding the rice). Mix gently.
- Add chopped coriander leaves, mint leaves and mix well.
- Add water 1 inch above the rice level and bring it to a boil.
- Slow the flame, close it with a lid, keep some weight over it and cook it in dum for 10 minutes.
- Switch off the flame, close it with lid again for 10 minutes.
Kerala prawn biryani is now ready to be served hot. Enjoy!
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