Malabar Prawn Shrimp Biryani is a very popular dish from Kozhikode or Malabar with prawn and layered rice based on Malabar Indian cuisine
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 :)