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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.
For 4 servings
Marinate the Prawns
Prepare the Rice
Prepare the Garnish (Birista)
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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.
This kerala recipe takes 90 minutes to prepare and yields 4 servings. At 904.22 calories per serving with 36.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Prawn Masala
Layer and 'Dum' Cook the Biryani
Serve
Replace prawns with an equal amount of mixed vegetables like carrots, beans, peas, and potatoes, or with paneer cubes. Par-boil the vegetables before adding to the masala.
Substitute prawns with 500g of bone-in chicken pieces. Marinate the chicken for at least an hour and increase the cooking time for the masala to ensure the chicken is fully cooked before layering.
While Jeerakasala rice is traditional, you can use aged long-grain Basmati rice. Adjust the water and cooking time accordingly as Basmati cooks differently.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The spices used, such as chili powder and turmeric, contain compounds like capsaicin and curcumin that can help boost metabolism and offer anti-inflammatory benefits.
Prawns provide Omega-3 fatty acids, which are beneficial for heart health and brain function, helping to reduce inflammation and support cognitive health.
This dish contains key minerals like selenium and zinc from prawns, and iron from cashews and raisins, which are vital for immune function and energy production.
Jeerakasala (or Kaima) is a short-grain, aromatic rice from Kerala, prized for its ability to absorb flavors without becoming mushy. It's key to the authentic taste of Malabar biryani. If you can't find it, aged long-grain Basmati rice is the best substitute.
Prawns cook very quickly. They were likely overcooked. In the masala step, cook them for only 4-5 minutes until they just turn pink. They will continue to cook during the 15-20 minute 'dum' process. Overcooking is the primary reason for rubbery prawns.
The key is to slice the onions very thinly and evenly. Fry them in hot oil over medium-high heat, stirring occasionally to ensure even browning. Remove them when they are deep golden brown, not dark brown. They will crisp up further as they cool on a paper towel.
Malabar Prawn Biryani is a rich and flavorful dish, best enjoyed in moderation. It contains lean protein from prawns and beneficial spices. However, it is also high in calories and fats due to the use of ghee and oil. To make it healthier, you can reduce the amount of ghee/oil and serve it with a large side of fresh salad.
A single serving of this Malabar Prawn Biryani (approximately 720g) contains an estimated 850-950 calories. The exact number can vary based on the specific ingredients and amount of oil used.
Yes, you can adapt it. Prepare the masala in the pressure cooker. Layer the 90% cooked rice on top, garnish as directed, and drizzle with ghee. Close the lid and cook on the lowest heat for 10-12 minutes without the whistle. Let the pressure release naturally. This mimics the 'dum' process.