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Main Course

Prawn Biriyani | Shrimp Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The prawn is marinated separately and layered with the rice for the final steam.

Ingredientsfor 6 servings

1 kg Shrimps/Prawns Chemmeen
2 tbsp Ghee
2 tbsp Oil
2 nos Yellow onions — thinly sliced
2 nos Lemon
Salt, to taste
Coriander leaves, to taste
2 tsp Chilly powder
1 tsp Coriander powder
1 tsp Turmeric powder
2 tbsp Ginger garlic paste
1/2 cup Curd/buttermilk
6 nos Cloves (Grambu)
1" piece Cinnamon small pieces
4 nos Cardamom (Elakka)
2 nos Bay leaf Vazhana ela (Karuga)
2 nos Star anise (Thakkolam)
21/2 cup Basmati rice
1 cup Sona masoori rice

Preparation

Step 1
Deshell the shrimps/prawns and rinse with water thoroughly.
Step 2
Add 2 tbsp of water, lemon juice of 2 lemons and salt.
Step 3
Toss the seafood and remove excess liquid.
Step 4
Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd/buttermilk.
Step 5
Toss the shrimps/prawns and evenly coat with the mixture. Set aside.
Step 6
Heat ghee and oil in a deep pan.
Step 7
Add onions and fry until golden brown.
Step 8
Add cinnamon, cardamom, bay leaf, star anise and cloves and fry for another min.
Step 9
Add 1 tbsp of ginger-garlic paste and fry further for 2 - 3 minutes, until the smell of fresh ginger garlic wears out.
Step 10
Add the rest of the chilly powder, coriander powder and turmeric powder and fry for another minute.
Step 11
Add the chopped coriander leaves and fry for another minute.
Step 12
Add the shrimp/prawn mixture to this paste and let it cook, until the shrimp starts to change color.
Step 13
Add washed rice and fry for an additional minute.
Step 14
Add 6 1/2 cups of water and salt.
Step 15
Put this mixture into a rice cooker and let it cook, until the rice is done.
Step 16
Once the rice is done, put the biriyani into a oven safe tray and spread it out to around 2 inches thick.
Step 17
Heat the oven to 350 degrees and bake it for about 15 minutes, uncovered.
Step 18
This will remove any excess liquid in the biriyani and separate the rice too.
Step 19
Goes well with raita/salad.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Ingredientsfor 6 servings

1 kg Shrimps/Prawns Chemmeen

2 tbsp Ghee

2 tbsp Oil

2 nos Yellow onions — thinly sliced

2 nos Lemon

Salt, to taste

Coriander leaves, to taste

2 tsp Chilly powder

1 tsp Coriander powder

1 tsp Turmeric powder

2 tbsp Ginger garlic paste

1/2 cup Curd/buttermilk

6 nos Cloves (Grambu)

1" piece Cinnamon small pieces

4 nos Cardamom (Elakka)

2 nos Bay leaf Vazhana ela (Karuga)

2 nos Star anise (Thakkolam)

21/2 cup Basmati rice

1 cup Sona masoori rice

Preparation

Step 1

Deshell the shrimps/prawns and rinse with water thoroughly.

Step 2

Add 2 tbsp of water, lemon juice of 2 lemons and salt.

Step 3

Toss the seafood and remove excess liquid.

Step 4

Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd/buttermilk.

Step 5

Toss the shrimps/prawns and evenly coat with the mixture. Set aside.

Step 6

Heat ghee and oil in a deep pan.

Step 7

Add onions and fry until golden brown.

Step 8

Add cinnamon, cardamom, bay leaf, star anise and cloves and fry for another min.

Step 9

Add 1 tbsp of ginger-garlic paste and fry further for 2 - 3 minutes, until the smell of fresh ginger garlic wears out.

Step 10

Add the rest of the chilly powder, coriander powder and turmeric powder and fry for another minute.

Step 11

Add the chopped coriander leaves and fry for another minute.

Step 12

Add the shrimp/prawn mixture to this paste and let it cook, until the shrimp starts to change color.

Step 13

Add washed rice and fry for an additional minute.

Step 14

Add 6 1/2 cups of water and salt.

Step 15

Put this mixture into a rice cooker and let it cook, until the rice is done.

Step 16

Once the rice is done, put the biriyani into a oven safe tray and spread it out to around 2 inches thick.

Step 17

Heat the oven to 350 degrees and bake it for about 15 minutes, uncovered.

Step 18

This will remove any excess liquid in the biriyani and separate the rice too.

Step 19

Goes well with raita/salad.