Malabar Prawn Biriyani Ingredients: For prawn masala: 40 large size peeled prawns. To marinate the prawns: 2 tsp Kashmiri Chilli powder 1 tsp turmeric powder 1 tsp salt ½ cup vegetable oil for frying prawns. For the gravy: 3 large onions chopped 2 large size tomatoes chopped 2 tbsp garlic paste 10 green Chillies, crushed 2 tbs ginger paste 1 tbs lime juice ¼ cup chopped coriander leaves ¼ cup mint leaves, chopped and salt to taste 1 tsp freshly ground garam masala. For the Ghee rice: 3 cups Biriyani rice 6 cups boiling water salt to taste 3 tbs ghee 4 tbs vegetable oil 1 large onion sliced 1 bay leaf 5 cardamom 7 cloves 4 small pieces of cinnamon sticks 1½ tsp cumin seeds 1½ tsp lime juice Extra garam masala to sprinkle while layering rice Preparation: Wash the prawns, drain and marinate them in kashmiri Chilli powder, turmeric powder and salt for half an hour. Heat a large non-stick saucepan, and add the oil. When hot, shallow fry the prawns briefly, stirring then frequently for 3-4 minutes and fish them out. In the same oil add the chopped onion, ginger, garlic and chillies along with salt and cook until the onions have become soft for about 15 minutes. Add in the chopped tomatoes . Cover and cook until the tomatoes becomes soft and you get a thick gravy. Add in the half fried prawns and cook on low flame for about 20 minutes so that the flavour of the prawn diffuse in the gravy and the gravy is thick. At this point of time, add the chopped mint leaves, chopped coriander leaves, garam masala and lime juice. Cover and cook for another 5 minutes. Remove from the fire and keep them aside. For preparing the Rice: Wash rice4-5 times and strain off all the excess water by placing the rice in colander. Boil water in a large cooking vessel. Heat another large pan to high heat and add ghee and oil. When the ghee gets hot add onions and sauté until the onions turns soft. At this stage add cardamom, cloves, bay leaves, cinnamon and cumin seeds and sauté for a couple of minutes until the aroma of the spices starts coming out. Add boiling water, lemon juice and salt to this. When the water starts bubbling, put the rice slowly and cook on high heat by keeping the lid open. As soon as you see that water has gone below the rice, reduce the flame to low, and cook it covered until all the rice is cooked evenly. In between you may toss the bottom part of rice and bring to top once, so that the rice gets cooked evenly. Let it cool down a bit. Then do the layering. For layering the biryani Divide the rice in 2 parts. Take a large heavy based vessel and rub it with oil or ghee. Layer the bottom of the vessel with the first part of the rice. Sprinkle a 1/4 tsp of garam masala all over and pour prawn masala all over the rice. Tip in the second part of rice and sprinkle a good pinch of garam masala all over again. Cover the entire vessel with foil, then close the lid tightly. Place a weight over this vessels and cook on hob top for about 20-30 minutes at very low heat. You can also do the layering in an ovenproof vessel and place it in a preheated oven at a very low temperature for about 20-30 minutes . Serve with coconut chutney and yoghurt
Posted on: Thu, 31 Jul 2014 16:29:31 +0000
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