Malabar Prawn Biryani Recipe | Kerala style Shrimp Biryani

Malabar Prawn Biryani Recipe | Kerala style Shrimp Biryani

Malabar Prawn Biryani Recipe | Kerala style Shrimp Biryani with step by step pics

Hello Foodies,
Today’s recipe is a delicious Malabar Prawn Biryani – layered and cooked on dum – specially for seafood lovers!! Biryani is an evergreen classic that really needs no introduction.With so many variations and distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavors. If you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with this succulent Malabar Prawn Biryani.

Malabar Prawn Biryani

The Malabar Prawn Biryani recipe is adapted from my super talented fellow blogger Nisha’s blog INSPIRESN

 ( https://inspiresn.com/ ) with a few changes. She has a variety of delicious recipes, photography tutorials and inspirational quotes on her blog. Any recipe of prawns gets me drooling over and I have been wanting to try this recipe from the very moment I saw this on her blog.The flavorful, enriching, and satiating biryani turned out to be a hit at home and every morsel was devoured with joy! Thank you Nisha for the amazing recipe.

Malabar Prawn Biryani

If you love seafood then this irresistible Malabar Prawn (Yetti /Shrimp) Biriyani is a must try. On to the recipe now

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Malabar Prawn Biryani | Kerala style Shrimp Biryani

July 5, 2018
: 6
: 45 min
: 45 min
: 1 hr 30 min

A delicious biriyani with prawns in malabar style

By:

Ingredients
  • For Rice
  • 2 cups Basmati Rice
  • 4 cloves
  • 2 cinnamon sticks(one inch sized)
  • 1 bay leaf
  • 4 cardamoms
  • salt per taste
  • 5 cups Water
  • 1 teaspoon ghee / clarified Butter
  • For Marinating the Prawns
  • 20 medium sized prawns (500 gm approx)
  • 1 teaspoon red chilly powder
  • 1/8 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1 tsp lemon juice
  • 1/2 tablespoon ginger garlic paste
  • salt to taste
  • 2 to 3 curry leaves
  • For the Gravy
  • 2 tablespoon ghee / clarified butter
  • 3 tablespoon oil
  • 2 onions sliced
  • 1 tablespoon ginger garlic paste
  • 1 large tomato chopped
  • 2 green chilies slit (adjust according to spice preference)
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 1/4 cup curds / yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon biryani masala / garam masala
  • 1/4 teaspoon red chilly powder
  • 1/8 teaspoon pepper powder
  • 1/4 teaspoon turmeric powder
  • For Layering and Garnish
  • 1 onion thinly sliced
  • 12 cashews halved
  • 20 raisins
  • few mint leaves chopped
  • few coriander leaves chopped
  • 1/4 teaspoon garam masala
  • 3 tablespoon milk
  • few strands of saffron (or edible color)
  • 1 tablespoon ghee
Directions
  • Step 1 For Marinating the Prawns – Marinate the cleaned and deveined prawns with red chilly powder,garam masala,turmeric powder,lemon juice,ginger garlic paste,salt and curry leaves (mentioned under For Marinating the Prawns) for about 15 to 20 mins
  • Step 2 Deep fry one thinly sliced onion till golden brown preferably in ghee (or oil) and remove it on a kitchen towel.Fry cashews till golden and raisins for a few seconds in the same ghee and set them aside.The fried onions, cashews and raisins will be used to garnish the biryani
  • Step 3 For Rice – Wash and soak basmati rice in sufficient water for a minimum of half an hour. Drain all the water and set aside.
  • Step 4 Heat 5-6 cups of water in a vessel. Add cloves, cinnamon sticks,bay leaf,cardamoms,salt and ghee to it. When it comes to a rolling boil add the soaked and drained basmati rice.
  • Step 5 Let the rice cook on a medium flame till 70 percent done. Immediately transfer the rice to a colander and strain all the water away. Allow rice to cool.
  • Step 6 Soak the saffron strands in warm milk and set aside.
  • Step 7 For the Gravy –Now Heat a thick bottomed (preferable flat bottomed) vessel.Add ghee and oil.Once hot enough add the marinated prawns and fry till get cooked on both sides – around 5 -6 minutes. Drain and set aside.
  • Step 8 Add the sliced onions to the same oil and saute.When it turns golden brown in color add ginger garlic paste,green chillies and saute till they lose the raw smell.
  • Step 9 Add tomatoes and saute till they turn soft.Add chopped mint and coriander leaves and stir. Add red chilly powder, turmeric powder, pepper powder and garam masala and mix well.
  • Step 10 Next add the curd and lemon juice and stir well. Add some water if the mixture turns too dry.Add the fried prawns and give a gentle stir.
  • Step 11 For Layering and Garnish – Remove around half of the prawn gravy to a bowl. Spread the remaining gravy in the bottom of the pan with a spatula.
  • Step 12 Gently spread half of the semi-cooked rice on top of the prawn gravy.Sprinkle half of the fried onions,cashews ,raisins,chopped mint and coriander leaves.
  • Step 13 Now pour the gravy taken in the bowl all over the rice.Spread the remaining half of the rice on top.Pour the saffron soaked milk over the rice and garnish with the remaining fried onions,cashews ,raisins,chopped mint and coriander leaves.
  • Step 14 Sprinkle garam masala. Drizzle 1 – 2 tbsp of ghee. Cover with the lid. Ensure that the lid is closed tightly leaving no room for steam to escape.
  • Step 15 Heat up a cast iron skillet or tawa and place your vessel on top of it and cook for 20 -25 mins.
  • Step 16 Switch off the flame and leave it untouched till its time for you to serve. Fluff gently with a fork and serve with raita or any accompaniment of your choice.Enjoy!

In Pics

For Marinating the Prawns

Marinate the cleaned and deveined prawns with red chilly powder,garam masala,turmeric powder,lemon juice,ginger garlic paste,salt and curry leaves (mentioned under For Marinating thhe Prawns) for about 15 to 20 mins.

For Rice
Wash and soak basmati rice in sufficient water for a minimum of half an hour. Drain all the water and set aside.When the rice is soaking ,deep fry one thinly sliced onion till golden brown (preferably in ghee or oil) and remove it on a kitchen towel.Fry cashews till golden and raisins for a few seconds and set them aside.The fried onions, cashews and raisins will be used to garnish the biryani.


Heat 5-6 cups of water in a vessel. Add cloves, cinnamon sticks,bay leaf,cardamoms,salt and ghee to it. When it comes to a rolling boil add the soaked and drained basmati rice.

Let the rice cook on a medium flame till 70 percent done. Immediately transfer the rice to a colander and strain all the water away. Allow rice to cool.Soak the saffron strands in warm milk and set aside.

For the Gravy
Now Heat a thick bottomed (preferable flat bottomed) vessel.Add ghee and oil.Once hot enough add the marinated prawns and fry till get cooked on both sides – around 5 -6 minutes.

Drain and set aside. Add the sliced onions to the same oil and saute.When it turns golden brown in color add ginger garlic paste,green chillies and saute till they lose the raw smell.

Add tomatoes and saute till they turn soft.Add chopped mint and coriander leaves and stir. Add red chilly powder, turmeric powder, pepper powder and garam masala and mix well.


Next add the curd and lemon juice and stir well. Add some water if the mixture turns too dry.Add the fried prawns and give a gentle stir.

For Layering and Garnish
Remove around half of the prawn gravy to a bowl. Spread the remaining gravy in the pan with a spatula .Gently spread half of the semi-cooked rice on top of the prawn gravy.Sprinkle half of the fried onions,cashews ,raisins,chopped mint and coriander leaves.

Now pour the gravy taken in the bowl all over the rice.Spread the remaining half of the rice on top.Pour the saffron soaked milk over the rice and garnish with the remaining fried onions,cashews ,raisins,chopped mint and coriander leaves..Drizzle 1 – 2 tbsp of ghee.

Sprinkle garam masala.  Cover with the lid. Ensure that the lid is closed tightly leaving no room for steam to escape.Heat up a cast iron skillet or tawa and place your vessel on top of it and cook for 20 -25 mins.

Switch off the flame and leave it untouched till its time for you to serve. Fluff gently with a fork and serve with raita or any accompaniment of your choice.Enjoy!

Malabar Prawn Biryani

Notes:

*Adjust the amount of spices used according to your preference.

**The prawns have to be cleaned well by removing its head and shell. Devein them by making a shallow slit down the middle of the back with a paring knife to expose the black or white vein.Lift out the vein with the point of the knife and pull the vein out gently with your fingers.Use the knife to pry away any flesh that might be getting in the way. Discard the vein once you’ve pulled it out. Click Peel-and-Devein-Shrimp to get step by step instruction on how to devien prawns by wikihow 

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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