Monday, June 29, 2009

Prawns Biriyani


Prawns Biriyani or Chemeen Biriyani is a popular dish of kerala. It's unique in its flavors and is an excellent addition to any family gettogethers.

Cooking Time : 60 minutes
Serves - 6

Ingredients :

For the Biriyani Masala :
Prawns- 1 kg
Onions – 5
Green Chillies – 8
Tomato – 1
Ginger paste – 1 tspn
Garlic paste – 2 tspn
Olive oil or Refined oil - 3 tblspn
Bay leaf – 2
Coriander leaves -1 cup
Garam Masala - 1tspn
Lime – 1tblspn

For the marinate :

Chilli powder – 1 tblspn
Turmeric powder – ½ tspn
Salt to taste
Refined oil – 3 tblspn

For the Rice :

Basmati Rice- 3 cups
Water - 6 cups
Bay leaf - 2
Cardamon(elakka) -4
Cinnamon(Karugapatta) - 3
Cloves(Grambu) – 2
Salt to taste
Ghee - 3 tblspn

For Garnishing :

Cashews – 2 tspn
Raisins- 1tspn
Onions – 1 tblspn(chopped)
Roast cashews ,raisins and onions(brown in colour) in ghee and garnish.


Method of Preparation :

1.Getting the Prawns ready

Marinate the prawns with chilli powder, turmeric powder and salt and keep for 1 hour.
Heat oil in a frying pan and fry the prawns.Keep aside.

2.Preparation of Masala

Heat oil in a a pan and add the chopped onions to it.

Grind the green chillies in the and add it to the onions along with garlic paste, ginger paste and salt. Saute till the onions become golden yellow in colour.

Add garam masasla and stir.

Add tomatoes and fried prawn and sauté for 10 minutes.

Add lime juice and chopped coriander leaves.



3. Preparation of Rice

Take the required amount of water in a saucepan and bring to boil.

Meanwhile heat ghee in a non-stick vessel and add curry leaves, cardamom, cinnamon, bay leaves and cloves to it.

Add the washed and drained rice and salt and sauté for 10 minutes in medium flame.

Pour the boiled water into it, close the lid and cook the rice in medium flame.

4. Making of dum

Take the maximum amount of rice from the non stick vessel and put it into the pan containing the prawns masala.Close the lid and cook for around 5 -10 minutes in low flame.

Turn off the flame and take the entire rice from the vessel containing masala and put it back to the non stick vessel.Mix well.The rice would have absorbed the flavor of the masala by then.

If needed you can skip step 4(Making of dum) and mix the entire prawns masala with the rice and serve.We usually make both the masala and rice separately and put dum.

Hope you enjoyed it...

Thanks,
Aysha





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