A fragrant and spicy layered rice dish from Kerala, featuring succulent prawns cooked in a rich masala and layered with short-grain Jeerakasala rice. Garnished with fried onions, cashews, and raisins for a touch of sweetness.
Prep30 min
Cook60 min
Soak20 min
Servings4
Serving size: 3.5 cups
904cal
37gprotein
106gcarbs
Ingredients
500 g Prawns (Cleaned and deveined, medium-sized)
1 tsp Turmeric Powder (0.5 tsp for marinade, 0.5 tsp for masala)
1 tsp Red Chili Powder (For marinade)
1 tbsp Lemon Juice (For marinade)
2.5 tbsp Ginger Garlic Paste (1 tbsp for marinade, 1.5 tbsp for masala)
2 tsp Salt (0.5 tsp for marinade, 1.5 tsp for masala)
2 cups Jeerakasala Rice (Also known as Kaima rice)
This kerala dish is perfect for dinner. With 904.22 calories and 36.68g of protein per serving, it's a nutritious choice for your meal plan.
38gfat
Ghee
(Divided use)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom
1 pcs Bay Leaf
3 tbsp Coconut Oil (For masala)
3 pcs Onion (Medium, thinly sliced for masala)
4 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
1 tsp Garam Masala
0.25 cup Curd (Whisked until smooth)
0.5 cup Mint Leaves (Chopped, divided use)
0.5 cup Coriander Leaves (Chopped, divided use)
1 cup Vegetable Oil (For frying onions)
15 pcs Cashews (Whole or split)
2 tbsp Raisins
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned prawns with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
Mix thoroughly to ensure each prawn is well-coated.
Cover and let it marinate in the refrigerator for at least 30 minutes.
2
Prepare the Rice
Gently wash the Jeerakasala rice in a few changes of water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain completely.
In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, bay leaf), 1 tbsp of ghee, and 2 tsp of salt.
Add the drained rice to the boiling water. Cook for 5-7 minutes, or until the rice is 90% cooked. The grain should be firm to the bite but not raw.
Immediately drain the rice in a colander and spread it on a plate to cool slightly and prevent further cooking. Set aside.
3
Prepare the Garnish (Birista)
Heat 1 cup of vegetable oil in a deep pan or kadai over medium-high heat.
Add the thinly sliced large onion and fry, stirring occasionally, for 10-12 minutes until it turns a deep golden brown and crispy. Be careful not to burn it.
Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. They will become crispier as they cool.
In the same hot oil, fry the cashews until golden, then fry the raisins until they puff up. Remove and set aside with the birista. Reserve the flavorful oil.
4
Cook the Prawn Masala
In a heavy-bottomed pot (biryani handi), heat 3 tbsp of coconut oil (or the reserved oil from frying onions for extra flavor).
Add the 3 sliced onions and slit green chilies. Sauté on medium heat for 10-15 minutes, until the onions are soft and golden brown.
Add 1.5 tbsp of ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy, and oil starts to separate from the masala.
Lower the heat and add the spice powders: 0.5 tsp turmeric, 1 tsp Kashmiri red chili, 1.5 tsp coriander, and 1 tsp garam masala. Sauté for 1-2 minutes until fragrant.
Reduce the heat to the lowest setting, add the whisked curd and 1.5 tsp salt. Stir continuously for a minute to prevent curdling.
Add the marinated prawns and cook for 4-5 minutes, just until they turn pink and curl up. Do not overcook them at this stage.
Stir in half of the chopped mint and coriander leaves. Turn off the heat. The masala should be thick, not watery.
5
Layer and 'Dum' Cook the Biryani
In the same pot with the prawn masala, spread half of the cooked rice evenly over the masala layer.
Sprinkle half of the birista, fried cashews, raisins, and remaining chopped mint and coriander leaves.
Spread the remaining rice as the top layer.
Garnish with the rest of the birista, cashews, and raisins.
Drizzle the remaining 3 tbsp of melted ghee over the top layer of rice.
Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with atta dough.
Place the pot on a tawa (flat griddle) over the lowest possible heat. Cook on 'dum' for 15-20 minutes. This allows the flavors to meld beautifully.
Turn off the heat and let the biryani rest, unopened, for at least 15 minutes.
6
Serve
Open the lid and enjoy the fragrant aroma.
Gently fluff the biryani from the sides of the pot using a fork or a flat spatula, ensuring you get a mix of rice and masala in each serving.
Serve hot with a side of cooling raita, papad, and a simple lime pickle.