There are many ways of preparing prawn biriyani. My version is a mix from mangalore and malabar biriyani
500 grams shelled prawns
500 grams basmathi rice
150 ml ghee (I use 2 tbsp of ghee)
250 grams onion
50 grams green chillies
30 grams garlic
30 grams ginger
1 tomato
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp gram masala
1 bunch coriander leaves
200 mil oil
1 juice of lime
salt to taste
Method:
Clean and wash the prawns.
Smear on mixture of chili powder, turmeric powder and salt.
Grind the green chillies, ginger and garlic.
Slice the onions.
Heat the oil and fry the prawns to a light brown colour and remove.
Fry the onion in the same oil till light brown.
Add the ginger, garlic and green chili paste and fry for a few seconds.
Add the tomato, stir well and add 1/2 cup water and salt to taste.
When the gravy is thick, add the fried prawns, lime juice, chopped coriander leaves and garam masala powder.
Stir well, remove from the fire and keep aside.
Pick, wash and drain the rice.
Heat the ghee and saute the 1/2 onion if you need( I don't but my mom does).
Add double the quantity of water and let it boil.
Add rice and salt.
Cook till the rice is done and the water is absorbed.
On top of the masala , I spread the rice since my daughter does not like to have to spicy. In this way you can serve the rice and masala separately.
(My mom n grandma n my aunt's way :Remove half the rice to a pan and spread prawn masala over the rice in the vessel. Spread the rest of the rice over the masala.)
Sprinkle 2 tbsp of rose water mixed in 1 tbsp of lime juice and little gram masala on top of the rice.
Cover with a lid and keep on a slow flame for a few minutes. (Here I also cover with a foil before covering with the lid this really helps for the dum )
Serve hot with coconut chutney and pappad.
500 grams shelled prawns
500 grams basmathi rice
150 ml ghee (I use 2 tbsp of ghee)
250 grams onion
50 grams green chillies
30 grams garlic
30 grams ginger
1 tomato
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp gram masala
1 bunch coriander leaves
200 mil oil
1 juice of lime
salt to taste
Method:
Clean and wash the prawns.
Smear on mixture of chili powder, turmeric powder and salt.
Grind the green chillies, ginger and garlic.
Slice the onions.
Heat the oil and fry the prawns to a light brown colour and remove.
Fry the onion in the same oil till light brown.
Add the ginger, garlic and green chili paste and fry for a few seconds.
Add the tomato, stir well and add 1/2 cup water and salt to taste.
When the gravy is thick, add the fried prawns, lime juice, chopped coriander leaves and garam masala powder.
Stir well, remove from the fire and keep aside.
Pick, wash and drain the rice.
Heat the ghee and saute the 1/2 onion if you need( I don't but my mom does).
Add double the quantity of water and let it boil.
Add rice and salt.
Cook till the rice is done and the water is absorbed.
On top of the masala , I spread the rice since my daughter does not like to have to spicy. In this way you can serve the rice and masala separately.
(My mom n grandma n my aunt's way :Remove half the rice to a pan and spread prawn masala over the rice in the vessel. Spread the rest of the rice over the masala.)
Sprinkle 2 tbsp of rose water mixed in 1 tbsp of lime juice and little gram masala on top of the rice.
Cover with a lid and keep on a slow flame for a few minutes. (Here I also cover with a foil before covering with the lid this really helps for the dum )
Serve hot with coconut chutney and pappad.
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