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 | Quick and Easy Prawns Biryani Kerala Style Recipe
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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.
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 4 People

Ingredients

  • 3 Cups Basmati Rice
  • 6 Cups Water
  • 6 Each Cardamom & Clove
  • 1 Cinnamon Medium Size Stick
  • 4 Tablespoon Ghee
  • 3-4 Tablespoon lemon juice
  • Salt As Per Taste
  • ½ Kg Prawns Cleaned & Deveined
  • 2 Tablespoon Ginger-Garlic Paste
  • ½ Tablespoon Chilli Powder
  • ½ Tablespoon Pepper Powder
  • 4 Onions Chopped Finely
  • 5-6 Green Chilli
  • 2-3 Tomato Chopped Finely
  • Coconut
  • 1 Coriander Leaves Handful
  • ½ Cup Curd
  • 15 Cashews Soaked in 2 Tablespoon Water
  • 1 Raisins Handful
  • 1 Tablespoon Garam Masala

How to Make

  1. First, Heat up a non-stick pan. Make sure when your pan is big enough because you have to put the biriyani for layering.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Afterwards, in the same oil add all the spices and the rice. Then sauté for about 10 minutes, on medium flame.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Now take off the stove and let it sit undisturbed for 10-15 minutes.
  13. Your prawn’s biryani kerela style is all ready to be served.

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