MALABAR PRAWNS BIRYANI
( CHEMMEEN/KONJU BIRYANI )
Malabar biryani are also known as Thalassery Biryani. Thalassery biriyani traditionally make with shorter grain rice called kaima. It had a nice aroma and taste. For Thalassery biriyani , the rice is cooked as we prepare the ghee rice and then do the dum process. Here is an easy and delicious prawns biriyani recipe.
INGREDIENTS
Chemmeen/ Prawns- 500 gm
Turmeric powder- 1/4 tsp
Lemon Juice- 2 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Kashmiri chilly powder- 1tsp
Pepper powder- 1 tsp
Salt- to taste
Tomato- 2, chopped
Corriander leaves- 1 hand full
Ghee- 1/2 cup
Onion- 4, finely chopped
Ginger- 2 tbsp, chopped
Garlic-2 tbsp, chopped
Green chillies- 3, split lengthwise
Kashmiri chilly powder- 1 tsp
Garam masala- 1 tsp
Kaima rice/ Briyani rice- 2 cup
Cinnamon stick-3 pieces
Cardamom-5
Cloves-5
Cumin seeds-1 tsp
Onion- 1, sliced for cooking rice
Fried onions- 1 cup
Rasins- 3 tbsp
Cashew nuts- 12
Mint leaves- 1 tbsp
Kesari food colour (optional)
Oil- for frying prawns
Curd-1/4 cup
HOW TO MAKE MALABAR PRAWNS BIRYANI- CHEMMEEN/KONJU BIRYANI
Clean the prawns and wash in running water. Now marinate the prawns with chilly powder, turmeric powder,1/2 tsp pepper powder, salt, lemon juice, 1/2 tsp garam masala powder, ginger and garlic paste. Keep it aside for 30 minutes.
Wash and soak rice for 15 minutes, drain out and keep it aside. Heat 1tbsp ghee in a deep bottom saucepan, Add cinnamon stick, cloves, cardamom, cumin seeds and saute it for a minute.
Add sliced onions and salt, saute for 2- 3 minutes.Add drained rice and saute till rice combines with spices.
Pour 3 cups of boiling water and cook on a very low flame. Close the sauce pan with a lid and cook until the entire water fully absorbed by the rice. Off the flame and keep it aside.
Heat 1 tbsp ghee in a pan, fry cashew nuts and rasins until golden brown color. In the same pan fry onions till golden brown.
Now heat oil in the frying pan and shallow fry the prawns for around 5 minutes. Do not over fry the prawns. Remove it from oil and keep it aside.
In same frying pan, add 1 tbsp ghee. Saute ginger and garlic chopped, saute until brown.
Then add chopped onions,green chillies and salt,saute until onions are soft and translucent.Add tomatoes and saute till it turn mushy.
Add remaining garam masala powder, remaining pepper powder, 1 tsp kashmiri chilly powder. Combine well until the raw smell is gone.
Add curd, coriander leaves and combine well. Stir and saute for 2 minutes.
Add in fried prawns and mix well. Cover and cook it for 5 minutes and wait till oil starts to separate. Adjust the salt and switch off the flame, now our prawns masala is ready for layering.
Now pour 1/2 portion of the rice spread evenly over the cooked prawns masala. Then sprinkle fried cashews, rasins, fried onions, 1 tbsp ghee and saffron color diluted with milk. Sprinkle a pinch garam masala powder also.
Add the remaining rice again and sprinkle cashews, rasins, fried onions, coriander leaves and ghee on top.
Close the cook pot with a tight fitting lid and cook it for 10-15 minutes in a very low flame. Turn off the flame and allow it to rest for another 10 minutes.
Serve hot along with raita and pickle.
Visit our Face Book page: pls like page and support us....
Mummy's Cooking Lab
https://m.facebook.com/mummyscooking3/
Comments
Post a Comment