Cinnamon

Prawns biryani Kerala style is a tasty dish to have. It is loved by everyone whether it is children or elders it is a famous food easily available in restaurants and in roadside food stalls. Taste: Prawns biryani Kerala style tastes very delicious and is filled with mouth-watering flavors. It has a special blend of several spices, which creates a magic in mouth whoever eats it. Famous For: Prawns biryani Kerala style is a famous dish in India, originated from Kerala. Prawns are famous seafood and consumed worldwide. Prawns have many categories. It has low cholesterol content and is very healthy to have. Specialty: The specialty of prawns biryani Kerala style recipe is that it can be a great option for breakfast, lunch and even dinner also. Making this dish is very easy and simple if you follow the below-given instructions properly. So today we have brought prawns biryani Kerala style recipe which is very easy to make at your home. Follow the instruction and make this delicious prawns biryani Kerala. Time is taken to make Prawns Biryani Kerala Style To make prawns biryani Kerala style it will almost take 140 minutes of cook and 20 minutes to prepare all the ingredients. Number of Servings for Prawns Biryani Kerala Style If follow the given procedures, this dish would be sufficient for 4 members. Prawns Biryani Kerala Style Prawns biryani kerala is a very delicious dish. It is very easy to cook. You can easily prepare it anytime you want. 3 Cups Basmati Rice6 Cups Water6 Each Cardamom & Clove1 Cinnamon (Medium Size Stick)4 Tablespoon Ghee3-4 Tablespoon lemon juiceSalt As Per Taste½ Kg Prawns (Cleaned & Deveined)2 Tablespoon Ginger-Garlic Paste½ Tablespoon Chilli Powder½ Tablespoon Pepper Powder4 Onions (Chopped Finely)5-6 Green Chilli2-3 Tomato (Chopped Finely)Coconut1 Coriander Leaves (Handful)½ Cup Curd15 Cashews (Soaked in 2 Tablespoon Water)1 Raisins (Handful)1 Tablespoon Garam Masala First, Heat up a non-stick pan. Make sure when your pan is big enough because you have to put the biriyani for layering. Then, pour 1 tablespoon oil, spread the prawns. Turn the flame into from low to medium and shallow fry the prawns slightly on both sides for around five-seven minutes. Take them out and keep aside. After this add 1 more tablespoon of oil to the same pan and add ginger-garlic paste, onions, green chilies, salt and sauté for a while. Then add the chopped tomatoes and sauté well till tomatoes are soft and mashed up that they start releasing juices. Then add garam masala and sauté well. Now that your mixture is ready add the fried prawns and saute well to mix with the gravy. Cover it with a lid and let it cook for few minutes around five-seven minutes in low heat. Sauté it well to mix everything. Then turn off the stove and set aside. After this take a wide thick bottom pan and put it on medium flame. Then add ghee and oil in it. When it’s get heated add the sliced onions and sauté till they become golden brown. Take the onion out and keep aside.Afterwards, in the same oil add all the spices and the rice. Then sauté for about 10 minutes, on medium flame. Then add the boiling water, rose water and salt to the rice and bring it to a boil. Using a spatula give it a gentle stir till the bottom of the pan to make sure rice don't stick to the bottom. Cover with a tight lid and let it cook till the rice is almost cooked and the water is fully absorbed. After this turn off the stove and let it sit without stirring it for a while till the high steam in the rice reduces. Stir the rice gently and move to two-three platters to make sure rice is not sticky. Then turn off the stove and keep it aside. Now we have to make layers for this take a glat tawa on stove. The flame should be at the lowest. Place the pan containing the masala on top of the tawa. Then take less than half of the rice and spread on top of the masala. Then sprinkle a little of the saffron milk, coriander leaves, fried onion and garam masala. Make 2 more layers following same procedure with the remaining rice. Now cover the vessel air-tight with a clean kitchen towel or silver foil, put on the lid tight to infuse the full flavor and cook it in low-medium heat for approx 20-30 minutes or till you see steam releasing from the sides of the vessel. Now take off the stove and let it sit undisturbed for 10-15 minutes. Your prawn’s biryani kerela style is all ready to be served.

Cinnamon

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