Tender, succulent prawns cooked in a fragrant blend of Kerala spices, layered with fluffy basmati rice. This Malabar classic is slow-cooked to perfection, creating an aromatic and unforgettable one-pot meal.
Prep35 min
Cook55 min
Soak20 min
Servings4
Serving size: 1 serving
958cal
37gprotein
101gcarbs
Ingredients
2 cup Basmati Rice (long-grain variety is preferred)
500 g Prawns (cleaned and deveined, medium to large size)
3 pcs Onion (large, thinly sliced (1 for frying, 2 for masala))
2 pcs Tomato (medium, finely chopped)
2 tbsp Ginger-Garlic Paste
4 pcs Green Chili (slit lengthwise)
0.5 cup Curd (whisked until smooth)
1 tbsp Lemon Juice (freshly squeezed)
1 tsp Turmeric Powder (divided (0.5 tsp for marinade, 0.5 tsp for masala))
This kerala dish is perfect for lunch. With 957.65 calories and 37g of protein per serving, it's a low-sodium, muscle-gain option for your meal plan.
46gfat
2 tsp Red Chili Powder (divided (1 tsp for marinade, 1 tsp for masala))
2 tsp Coriander Powder
1 tsp Garam Masala
0.5 cup Mint Leaves (fresh, chopped and divided)
0.5 cup Coriander Leaves (fresh, chopped and divided)
4 tbsp Ghee (divided)
0.5 cup Vegetable Oil (for frying onions and prawns)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom
1 pcs Bay Leaf
15 pcs Cashew Nuts
2 tbsp Raisins
1 pinch Saffron (soaked in 2 tbsp warm milk)
1.5 tsp Salt (for boiling rice)
5 cup Water (for boiling rice)
Instructions
1
Preparation and Cooking the Rice
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely.
In a large pot, bring 5 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and 1.5 tsp of salt.
Add the drained rice to the boiling water. Cook for 6-8 minutes until the rice is 80% cooked. It should still have a slight bite. Immediately drain the rice in a colander and set aside.
2
Marinate Prawns and Fry Toppings
In a bowl, combine the cleaned prawns with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and the lemon juice. Mix well and set aside to marinate for 15-20 minutes.
Heat the vegetable oil in a wide pan or kadai over medium-high heat. Add the thinly sliced onion (1 piece) and fry until it turns deep golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. This is your 'birista'.
In the same oil, fry the cashew nuts until golden, then add the raisins and fry until they puff up. Remove and set aside with the fried onions.
3
Prepare the Prawn Masala
In the same pan, remove excess oil, leaving about 3 tbsp. Add 2 tbsp of ghee. Add the remaining 2 sliced onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
Lower the heat and add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala. Sauté for 1 minute until fragrant.
Turn off the heat. Add the whisked curd and mix quickly and continuously to prevent it from curdling. Turn the heat back on to low and cook for 2-3 minutes until oil begins to separate from the masala.
Add the marinated prawns to the pan. Cook for 4-5 minutes, stirring gently, until the prawns are just opaque. Do not overcook. Stir in half of the chopped mint and coriander leaves. The masala is now ready.
4
Layer and 'Dum' Cook the Biryani
Select a heavy-bottomed pot with a tight-fitting lid. Spread half of the 80% cooked rice evenly at the bottom.
Carefully layer the entire prawn masala over the rice.
Spread the remaining rice over the prawn masala to form the top layer.
Garnish the top layer with the fried onions (birista), fried cashews, raisins, and the remaining chopped mint and coriander leaves.
Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee all over the top.
Cover the pot with the lid. To seal it for 'dum', you can place a heavy object on the lid or seal the edges with atta dough.
Cook on the lowest possible heat for 15-20 minutes. The steam trapped inside will cook the rice and prawns to perfection and meld the flavors.
5
Rest and Serve
Turn off the heat and let the biryani rest, undisturbed, for at least 15-20 minutes. This step is crucial for the flavors to settle.
Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, trying not to break the rice grains.
Serve hot with a side of cooling raita, papad, and a simple salad.