Malabar Prawn (Shrimp) Biryani is yet another biryani from the Malabar region in Southern India. I had posted the recipe of the very famous and delicious Kozhikodan Chicken biryani couple of weeks earlier which was loved by many readers. The shrimp or prawn biryani is another variation of the biryani. It is very delicious and the delight of any seafood lover.
The Malabar biryanis are very popular for their unique taste. Being a coastal city, the fish and seafood obtained there are so fresh and nothing can beat the taste. So do plan to taste the seafood when you visit the Malabar region without fail.
How to make Malabar Prawn (Shrimp) biryani?
Today's recipe uses shrimp. To make the Biryani the prawns are marinated in a spicy gravy and fried. The rice is then prepared separately and then layered with the prawn gravy and garnishes. The biryani will taste even better when kept for a while as all the juice of the prawns is soaked by the rice. We are big seafood fans, coming from a coastal state, and prefer it over any other dish! Fish biryani can also be prepared similarly, Kingfish is normally used in Malabar Fish biryani.
The condiments that can go along with this biryani are curd salad, Pappad, pickle. It can be even had as is. This is a great dish for potlucks and get-togethers as well. Without many ramblings, let me directly take you to the ingredients, recipe, and cooking process. Enjoy!
Malabar Prawn Shrimp Biryani is a very popular dish from Kozhikode or Malabar with prawn and layered rice based on Malabar Indian cuisine
- 4 cups 4 cups Basmati Rice
- 4 tsp ghee or Clarified Butter
- 4 tsp oil
- 5-6 cloves
- 3-4 cinnamon (small pieces)
- 2 bay leaves
- 5-6 cardamoms
- ½ onion diced
- 1 tsp salt per taste
- 5 cups Water
- 1 packet fresh or frozen shrimp thawed 25-30
- 2 tsp red chilly powder
- 2 tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp lemon juice
- 1 tsp ginger garlic paste
- 1 tbsp salt to taste
- 2-3 curry leaves
- 3-4 tbsp Oil 3
- 2 tbsp Ghee
- 1 cup Onion sliced
- 2 tbsp ginger garlic paste
- 1 cup tomato
- 5-6 green chilies chopped
- ½ cup mint leaves finely chopped
- ¼ cup coriander leaves
- ¼ cup curd
- 2 tbsp lemon juice
- 1 tbsp biryani masala or garam masala
- 1 tsp red chilly powder
- ½ tsp black pepper powder
- ¼ tsp turmeric
- 2 onion cut into long thin stripes
- 10 cashews
- 10 raisins
- 5 tbsp ghee for frying
- 1 sprig 1 sprig of mint leaves
- 1 cup coriander leaves chopped
- ¼ tsp garam masala
- 3 tbsp milk
- 3-4 saffron few strands
- 2 tbsp ghee
- 2-3 tbsp oil
De-vein and clean the prawn with salt and water .
Marinate it with the ingredients in the "For Shrimp/Prawn marination" section for about 15 to 20 mins
Wash the rice, drain and keep aside
Heat a thick bottomed pan , add the ghee and oil
Add the thin sliced onions and fry until crisp golden brown
Add the cashews and raisins ,brown it as well
The thin fried onions, cashews and raisins will be used for garnishing.
In the remaining ghee and oil, add the spices under the "For rice" section
Next add the diced onions and sautée
After 2 mins add the washed rice
Fry for about 5 to 7 mins until the rice turns opaque
Add the salt and water and cook until done in a rice cooker
Wait for the steam to be released and rice to be cooled.
Soak the saffron in the milk and keep aside
Pour ghee and oil in a large deep bottomed pan and fry the shrimp for about 5 minutes.
Drain and keep aside.
Add a little more oil and ghee
Add ginger garlic paste,green chillies and tomatoes and keep frying till it is mushy.
Add chopped mint and coriander leaves
Add dry spices red chilly powder, turmeric, pepper and garam masala ,sautée for another 5 mins
Add curd and lemon juice and stir continuously
Add ⅓ of the fried onions kept aside for garnish
There should be a nice gravy by now
Add the fried shrimp and mix well
Add some chopped coriander leaves and squeeze a little lemon.
Next process is layering of the biryani, transfer the cooked rice into a big bowl and garnish with fried onions,cashews ,raisins,chopped mint and coriander leaves
Then add a layer of the shrimp gravy and repeat layering with rice, shrimp and again layer with garnish onions , nuts ,raisins, mint and coriander leaves.
Gently mix and fluff so the gravy is evenly mixed into the rice.
Squeeze half a lemon if you like (optional)
.Finally garnish with chopped coriander leaves, and the remaining garnishes.
Add ghee, saffron soaked milk and sprinkle some garam masala on top of the rice.
Cover with a tight lid and keep on the lowest heat for about 20 minutes
Open the lid, fluff up the rice and biryani is now ready to be served.
Accompaniments that are usually served with this dish are fritters (pappad), yogurt salad .Enjoy 🙂