PRAWNS BIRYANI /HOW TO MAKE EASY PRAWN BIRYANI/THALASSERY STYLE PRAWN BIRYANI

 Today I am sharing the prawn's biryani recipe in thalassery style.

Thalassery is a town of northern Kerala, and their biriyani is quite popular for its peculiar aroma and taste. 

Traditionally thalassery biryani makes with shorter grain rice called Jeerakasala rice / Kaima rice, this makes its unique aroma and taste. If it is not available we can use any long grain rice or basmati rice.

I have made this biryani with fresh prawns. Frozen prawns can be used for this, if you are using frozen, soak them in vinegar for 10 minutes and wash.

Cuisine:                              Indian Course:                              Main meal

INGREDIENTS.

FOR BIRYANI MASALA POWDER

•  Cardamom - 15 nos
•  Cloves - 3 teaspoon
•  Cinnamon stick - 6 cm stick
•  Fennel seeds - 2 tablespoon
•  Peppercorns - 1/2 tablespoon
• Shaheeraka (caraway seeds) - 1/2 teaspoon
•  Nutmeg - 1 no
•  Star anise - 1 no

FOR THE PRAWN'S MARINATION

• 2 teaspoons of turmeric powder 
• 2 teaspoons of chili powder 
• 1 tablespoon of lemon juice
• Salt as required 
• 2 tablespoons of vegetable oil [for frying the prawns]

FOR BIRYANI MASALA

• 2 kg prawns (cleaned and deveined)
• 4 onions (large, thinly sliced)
• 8 nos of green chiles
• 2 tablespoons of ginger paste
• 2 tablespoons of garlic paste
• 3 tomatoes (large) 
• 2 tablespoons of biryani masala powder 
• 1 teaspoon of pepper powder
• 1 tablespoon of coriander powder
• 1 teaspoon of turmeric powder
• 1/2 cup of curd
• 1/2 cup of coriander leaves
• 1/2 cup of mint leaves
• Salt as required 
• 2 tablespoons of oil

FOR GHEE RICE

• 4 cups of jeerakasala rice
• 7 cups of hot water
• 2 tablespoons of ghee
• 1 onion [large, thinly sliced]
• 5 nos of cardamom
• 6 nos of cloves
• 1 medium-sized cinnamon stick
• salt as required

FOR LAYERING THE RICE [FOR DUM]

• 1 teaspoon of biryani masala powder
• 2 tablespoons of coriander leaves
• 1 tablespoon of ghee
• 15 nos of cashew nuts
• 15 nos of raisins
• 1 large onion[fried]

Prep time:                      20 minutes Cooking time:                45 minutes Serving:                          6-8 persons

HOW TO MAKE THALASSERI PRAWN'S BIRYANI.

Step 1:  To make the masala powder, roast all the ingredients in a low flame for 1 to 2 minutes and powder it.

Step 2:  Marinate the prawns with salt, turmeric powder, lemon juice, and chili powder for 15 minutes.

Step 3: Wash the rice thoroughly and drain it aside.

Step 4: Heat 2 tablespoons of ghee in a deep bottomed pan, fry cashews and raisins. Keep aside, then add thinly sliced ​​onions and fry until or golden brown color. Will use for garnishing.

Step 5: In the same pan add 2 tablespoons of oil, add the marinated prawns and fry for 10 minutes on medium heat. 

Step 6: Add one more tablespoon of oil to the same pan add onions, saute until it becomes transparent on medium heat. Next add green chilies, ginger-garlic paste, and salt, saute for 2 minutes.

Step 7: Then add chopped tomatoes and mix well, cook for 10 minutes on low heat. Next add pepper powder, coriander powder, turmeric powder, and biryani masala powder and saute well for 2 minutes. Add curd, coriander leaves, mint leaves, and fried prawns, mix well. Cover with a lid and cook for 8 minutes on low heat.

HOW TO MAKE BIRYANI RICE

Step 8: Meanwhile, we can make ghee rice. Heat a pot with 2 tablespoons of ghee and saute the spices [cloves, cardamom, cinnamon stick], then add onions and saute well. Next add hot water [do not use cold water, it makes the rice sticky], and allow to boil, then add the drained rice mix well. Adjust the salt, close with a lid, and cook for 10 minutes on medium heat. The rice is almost cooked, there will still be a bite.

HOW TO LAYER THE RICE [DUM]

Step 9:  Layer half of the rice over the prawn's masala, sprinkle ghee, biryani masala powder. Layer the remaining rice again, sprinkle biryani masala powder, coriander leaves, fried onions,  cashews, raisins, and ghee.

Step 10: Cover with an aluminum foil and close the lid tightly to trap the steam. Keep this biryani pot on the top of a hot tawa for 20 minutes on very low heat, switch off the flame. Allow resting for another 10 minutes.

Serve hot or warm with raita, or pickle. Enjoy the aromatic delicious thalassery prawn's dum biryani.