MALABAR STYLE PRAWNS BIRYANI
INGREDIENTS FOR GHEE RICE
• Ghee ¼ cup or (combination of oil+ghee )
• Whole garam masala
• Sliced Onion 1
• Salt as per taste
• Jeerakasala rice (khaima rice or gandasala rice) 3cups
• Water 5 ½ cup
INGREDIENTS FOR MASALA
• Coconut oil
• Onion sliced 4
• Tomatoes 3
• Prawns peeled and deveined 500-750g
• Green chili paste 2-3tbsp
• Turmeric powder ½ tsp
• Salt
• Ginger garlic paste 2tbsp
• Garam Masala Powder 1tsp
• Curd 2-3tbsp
• Roasted cumin powder 1 ½ tsp
• Curry leaves 7-8
• Coriander powder 2tbsp
• Biryani masala 1tbsp
INGREDIENTS FOR GARNISH
• Fried onion 2tbsp(1 sliced onion fried until golden )
• Coriander leaves
• Biryani masala – sprinkle
DIRECTIONS
1. Prepare ghee rice:
• Wash and soak rice for 30min
• Heat ghee in a wide pot, add whole garam masala, let it splutter and now add onion sliced and let it turn golden brown.
• Once it change it color add water and let it come to a boil, add salt.
• Now add rice and let it boil, cover and put on dum until cooked.
2. Prepare biryani masala:
• Marinate prawns with salt, turmeric powder and tbsp of green chili paste for 10-15min and fry them in coconut oil.
• Into same pot: add onion sliced fry until translucent. Add curry leaves.
• Then add green chili paste and ginger garlic paste, sauté for 2minutes.
• Now add tomatoes sliced and let it soften.
• Now add curd, coriander powder, turmeric powder, roasted cumin powder, biryani powder and Garam Masala Powder mix well, add water if required ( ½ – 1cup) let it boil
• Add fried prawns and mix, adjust salt and off the flame.
3. Layering:
• On top of masala, layer ghee rice and garnish with fried onions, coriander leaves and Garam Masala Powder.
• Cover with lid and put on dum(by keeping tawa underneath )for 15-20min.
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