Prawn Biryani Kerala

Method

1. 1

   Clean and marinate prawns: Peel and devein 500g large prawns. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 1 hour.

2. 2

   Fry birista: Slice 3 large shallots. Deep fry until dark golden. Drain. Reserve oil.

3. 3

   Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.

4. 4

   Cook prawn masala: In a heavy pot heat reserved oil. Add 3 chopped tomatoes and cook 6 minutes. Add marinated prawns and cook 5-6 minutes until just pink.

5. 5

   Layer biryani: Spread prawn masala as base. Sprinkle half the birista.

6. 6

   Add rice layer: Add parboiled rice on top.

7. 7

   Add garnishes: Add remaining birista, 3 tbsp ghee, fresh mint and coriander and saffron milk.

8. 8

   Seal and dum cook: Seal tightly with dough. Cook on tawa — high heat 5 minutes then lowest heat 20 minutes.

9. 9

   Rest: Rest 8 minutes — prawns overcook easily.

10. 10

    Serve: Open and mix gently from the bottom. Serve with raita.