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). But much ghee is not preferred today as people are more health conscious now. Kerala Prawns Dum Biriyani is a complete meal and the taste is quite different from the usual chicken and mutton Biryani. The dish is mouthwatering and very tempting. Prawns are rich in protein and other vital nutrients required for body. You can explore a well detailed recipe for Kerala Prawns Dum Biriyani here that can be easily prepared at home.
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| Prep Time | 1 hours |
| Servings |
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Ingredients
- Prawns - 1 kg
- Turmeric powder - 1/2 tsp
- Pepper powder - 1 tbsp
- Chilli powder - 1 tbsp
- Garam masala(half teaspoon) - 1/2 tsp
- Lime juice - 1 tsp
- Salt(As reqd) -
- Oil - 1/2 cup
- Ghee - 4 tbsp
- Onion(big) - 4 nos
- Green chillies - 4 nos
- Ginger(garlic paste - 1 tbsp) -
- Tomato(big) - 1 no
- Mint leaves(chopped) - 1 cup
- Coriander leaves(chopped) - 1 cup
- Garam masala - 4 tsp
- Salt(As reqd) -
- Basmati rice - 3 cups
- Salt(As reqd) -
- Cardamom(Elakka) - 4 nos
- Cinnamon(Karugapatta) - 1 small
- Bay leaf(Vazhana ela) - 1 piece
- Water -
- Cashew - 50 gm
- Raisins - 50 gm
- Sliced onion - 3 nos
- Ghee - 4 tbsp
- Biryani essence(optional) - 1/2 tsp
- Saffron(soaked in 1/2 cup milk or water) - 2 pinch
Ingredients
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Instructions
- 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.
- In the same oil used for frying prawns, add sliced onion and split green chillies and saute it till the onion becomes light brown.
- Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
- Saute till the masala gets mixed well.
- Wash and soak basmati rice for 2 hours and then drain it.
- In a large heavy bottomed vessel, spread the prawn masala first and layer the rice over it.
- 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.
- Cover the rice with a tight lid and put the pot on very low heat for 10 mins.
- Kerala Prawns Dum Biriyani is ready.
Recipe Notes
You can visit this link Prawns Tomato Curry. You can also visit this link Bun Parotta.
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