DISH NAME : MALABARI PRAWN BIRYANI

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Description

In the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati.

Note

1. Biriyani tasted much better when made a day ahead.
2. Instead of layering this biriyani, I prefer to mix everything together and then garnish.
3) Do not wash rice after soaking, wash before that. Grains tend to break.
4) If kaima rice is not available, use basmati rice. Then soak for 30 minutes after washing.

Method

1) Marinate prawns with chilli powder, salt to taste, turmeric powder and garam masala powder and keep aside for 30 mts.
2) Heat oil in a heavy based pan. Fry marinated prawns in this oil till lightly fried. Remove and reserve prawns.
3) In the same oil, add ginger-garlic paste and when it`s done, add onions sliced and saute till light brown. Then add green chillies slit, tomatoes chopped finely, corriander powder and salt to taste.Saute till tomatoes turn pulpy then add fried prawns, keeping aside about 15 prawns to garnish.
4) Then pour in 1/4 cup water and cook till a thick gravy forms. Remove and add corriander leaves chopped and lime juice.
5) In another pan heat ghee add onions sliced and fry till brown.
6) Remove onions from ghee, add rice, washed and dained and fry for about 4-5 minutes.
7) Then to this rice add boiling water. Add salt to taste, cardamom, clove, star anise, cinnamon. Reduce fire and let rice cook and the whole water is absorbed. Stir rice occassionally while cooking.
8) If necessary keep a lid and cook on a slow fire.
9) Spread ghee at the bottom and sides of a vessel.
10) Add half of the prawn gravy, half rice, half of corriander leaves chopped, half onions fried and little garam masala powder. Then layer again with prawn gravy. Continue layering. Close with a tigh fitting lid and bake in a preheated even at 180 C for 10 mts. Or keep the vessel on a tawa on a low flame on gas stove for about 12 to 15 minutes.

Serving Suggestions

Serve hot with raita or kachumbar.