Malabar Special Prawns Biriyani

Malabar Special Prawns Biriyani

For Rice:

  • 1 and 1/2 cups basmathi rice/jeera rice/kaima rice
  • 1 small bay leaf
  • 2 to 3 green cardamoms
  • 2-3 cloves
  • 2 tbsp ghee
  • Half of an onion thinly sliced
  • ½ tsp shahi jeera

For prawns marination

  • 250 grams (cleaned prawns)
  • 1 tsp ginger garlic paste
  • ⅛ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • Half a cup yogurt
  • little salt

For gravy:-

  • Oil – 2 tblspn
  • Onion – 2 large sliced thinly
  • Tomato – 2 large sliced
  • Green Chilli – 2 slit
  • Ginger Garlic Paste – 1 tblspn
  • Chilli Powder – 2 tsp
  • Coriander Powder / Malli Podi -1.5 tblspn
  • Garam Masala Powder – 2 tsp
  • Curd / Yogurt – 3 tblspn
  • Salt to taste
  • Coriander leaves – 1/4 cup finely chopped
  • Mint Leaves – 1/4 cup finely chopped

For dum:-

  • Saffron a pinch
  • Warm Milk – 4 tblspn
  • Fried onions
  • Fried cashes and raisins
  • Chopped coriander and mint leaves
  • Garam masala


  • For prawns marination

Mix the turmeric, chilli powder, salt, ginger, garlic, garam masala and 1/2 cup yogurt and marinate the prawns in it, for 1/2 to one hour.
Wash the rice. (if you using basmathy rice soak for half hour). Drain and set aside

  • For the Rice

Prepare the rice first. Here I am using the pressure cooker to cook the rice. Add one tbsp ghee, add bay leaf, cloves cardamom, and shahi jeera and saute for a minute add thinly sliced half of an onion and saute until pink colour. Add drained rice and saute until rice becomes crispy and started turning its colour. Add 3 cups of boiled water and cover the lid and cook in high flame until air comes form the whole of the wistle. Don’t put weight. Now simer the gas and cook for five minutes. After five minutes switch off the gas and let it cool.don’t open the lid until it cools down completely. Meanwhile, prepare the gravy.

  • For the gravy,

In a pan add oil and marinated prawns and shallow fry. Remove prawns when it is done and set the same oil in which you fried prawns, add one more tsp oil add onion and saute until it turns colour. Now add ginger garlic paste and add the chopped tomatoes and green chillies and curd and saute well till tomatoes are soft and mashed up to release the juices. Add garam masala and saute well. Now add the fried prawns and saute well to mix with the gravy. Cover with a lid and let it cook for few minutes around five-seven minutes in low heat. Saute well to mix everything.

  • For the dum procedure:-

Soak the saffron in the warm milk.
Take a thick bottomed pan.spery a little ghee or oil. Spread a layer of rice .. Then spread a layer of prawns masala. lContinue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice..Pour one tablespoon of ghee over the rice layer. Pour the safron milk also on top of the rice. Sprinkle some garam masala, chopped corianders and mint leaves, fried onions and raisins. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about half an hour . Serve hot.

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