Name: Kerala Prawns Dum Biriyani
Prep time: 60 min
Total time: 60 min
Ingredients: 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 (As reqd); 1/2 cup Oil; 4 tbsp Ghee; 4 nos Onion (big); 4 nos Green chillies; Ginger (garlic paste - 1 tbsp); 1 no Tomato (big); 1 cup Mint leaves (chopped); 1 cup Coriander leaves (chopped); 4 tsp Garam masala; Salt (As reqd); 3 cups Basmati rice; Salt (As reqd); 4 nos Cardamom (Elakka); 1 small Cinnamon (Karugapatta); 1 piece Bay leaf (Vazhana ela); Water; 50 gm Cashew; 50 gm Raisins; 3 nos Sliced onion; 4 tbsp Ghee; 1/2 tsp Biryani essence (optional); 2 pinch Saffron (soaked in 1/2 cup milk or water)

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). 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

Total Time 1

Cuisine Kerala

Servings people

Ingredients

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 As reqd
1/2 cup Oil
4 tbsp Ghee
4 nos Onion big
4 nos Green chillies
Ginger garlic paste - 1 tbsp
1 no Tomato big
1 cup Mint leaves chopped
1 cup Coriander leaves chopped
4 tsp Garam masala
Salt As reqd
3 cups Basmati rice
Salt As reqd
4 nos Cardamom Elakka
1 small Cinnamon Karugapatta
1 piece Bay leaf Vazhana ela
Water
50 gm Cashew
50 gm Raisins
3 nos Sliced onion
4 tbsp Ghee
1/2 tsp Biryani essence optional
2 pinch Saffron soaked in 1/2 cup milk or water

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 ginger-garlic paste and fry for 2 mins.
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.
Add the fried prawns along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.
Wash and soak basmati rice for 2 hours and then drain it.
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 keep it aside.
Cook rice in boiling water along with salt, cardamom, cinnamon and bay leaves. Drain and keep aside
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.
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.
Cover the rice with a tight lid and put the pot on very low heat for 10 mins.
Kerala Prawns Dum Biriyani is ready.