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Main Course

Kerala Prawns Dum Biriyani

Biryani originated in Persia and might have taken couple of different routes to arrive in India. Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'. In the olden days, rice was fried in Ghee (Clarified butter).

Ingredientsfor 3 servings

1 kg Prawns
1/2 tsp Turmeric powder
1 tbsp Pepper powder
1 tbsp Chilli powder
1/2 tsp Garam masala half teaspoon
1 tsp Lime juice
Salt, to taste
1/2 cup Oil
4 tbsp Ghee
4 nos Onion big
4 nos Green chillies
Ginger garlic paste - 1 tbsp
1 nos Tomato big
1 cup Mint leaves — chopped
1 cup Coriander leaves — chopped
4 tsp Garam masala
Salt, to taste
3 cup Basmati rice
Salt, to taste
4 nos Cardamom (Elakka)
1 small Cinnamon (Karugapatta)
1 piece Bay leaf (Vazhana ela)
Water
50 g Cashew
50 g Raisins
3 nos Onion — sliced
4 tbsp Ghee
1/2 tsp Biryani essence — optional
2 pinch Saffron — soaked in 1/2 cup milk or water

Preparation

Step 1
Marinate prawns with turmeric powder, pepper powder, chilli powder, garam masala powder, lime juice and salt and fry it in oil to a golden brown color.
Step 2
In the same oil used for frying prawns, add sliced onion and split green chillies and cook it, stirring till the onion becomes light brown.
Step 3
Add ginger-garlic paste and fry for about 2 minutes.
Step 4
Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
Step 5
Cook until the masala gets mixed well.
Step 6
Add the fried prawns along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.
Step 7
Wash and soak basmati rice for 2 hours and then drain it.
Step 8
Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee. Then fry the sliced onion till it is golden brown and crispy and set aside.
Step 9
Cook rice in boiling water along with salt, cardamom, cinnamon and bay leaves. Drain and set aside.
Step 10
In a large heavy bottomed vessel, spread the prawn masala first and layer the rice over it.
Step 11
Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle Biriyani essence and saffron mixture. Put chopped mint and coriander leaves.
Step 12
Make one more layer of prawns and rice in the same manner. Put chopped mint and coriander leaves, fried cashews, raisins and spread it over.
Step 13
Cover the rice with a tight lid and put the pot on very low heat for about 10 minutes.
Step 14
Kerala Prawns Dum Biriyani is ready.

Tip

Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.

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Kerala Prawns Dum Biriyani

Ingredientsfor 3 servings

1 kg Prawns

1/2 tsp Turmeric powder

1 tbsp Pepper powder

1 tbsp Chilli powder

1/2 tsp Garam masala half teaspoon

1 tsp Lime juice

Salt, to taste

1/2 cup Oil

4 tbsp Ghee

4 nos Onion big

4 nos Green chillies

Ginger garlic paste - 1 tbsp

1 nos Tomato big

1 cup Mint leaves — chopped

1 cup Coriander leaves — chopped

4 tsp Garam masala

Salt, to taste

3 cup Basmati rice

Salt, to taste

4 nos Cardamom (Elakka)

1 small Cinnamon (Karugapatta)

1 piece Bay leaf (Vazhana ela)

Water

50 g Cashew

50 g Raisins

3 nos Onion — sliced

4 tbsp Ghee

1/2 tsp Biryani essence — optional

2 pinch Saffron — soaked in 1/2 cup milk or water

Preparation

Step 1

Marinate prawns with turmeric powder, pepper powder, chilli powder, garam masala powder, lime juice and salt and fry it in oil to a golden brown color.

Step 2

In the same oil used for frying prawns, add sliced onion and split green chillies and cook it, stirring till the onion becomes light brown.

Step 3

Add ginger-garlic paste and fry for about 2 minutes.

Step 4

Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.

Step 5

Cook until the masala gets mixed well.

Step 6

Add the fried prawns along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.

Step 7

Wash and soak basmati rice for 2 hours and then drain it.

Step 8

Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee. Then fry the sliced onion till it is golden brown and crispy and set aside.

Step 9

Cook rice in boiling water along with salt, cardamom, cinnamon and bay leaves. Drain and set aside.

Step 10

In a large heavy bottomed vessel, spread the prawn masala first and layer the rice over it.

Step 11

Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle Biriyani essence and saffron mixture. Put chopped mint and coriander leaves.

Step 12

Make one more layer of prawns and rice in the same manner. Put chopped mint and coriander leaves, fried cashews, raisins and spread it over.

Step 13

Cover the rice with a tight lid and put the pot on very low heat for about 10 minutes.

Step 14

Kerala Prawns Dum Biriyani is ready.