Hello My dear wonderful readers!
How are you all doing today? I am back with a simple prawn biriyani that is very different in flavour compared to my other biriyani recipes. I do have two other biriyani recipes such as the
Compared to those two this recipe is super easy. Unlike many other kinds of biriyani, this recipe does not use the layering technique. Its mostly a one pot dish and since prawn cooks faster compared to other kinds of meat, this one is a keeper.
The green colour this dish has is from the rich green paste that is made from grinding coriander and mint leaves. The dish can be as spicy as you like. All you have to do is adjust the heat by adding as many green chilies as you may want.
For health reasons, I have used coconut oil in my recipe but you could use ghee / clarified butter for a richer more fragrant dish. Along with a cooling raita and some cut cucumbers, this biriyani is your perfect weekend lunch. If there are left overs, maybe dinner too 🙂 . I usually make a big batch cause then two or some times three meals are sorted!! and no my boys love biriyani and they do not get tired of it. LOL .
Speaking of the boys, the little one is doing much better and every day he picks up a new word and yesterdays word was “Actually”. So he goes “Amma Actually car stuckada ” – Its only after he says these words do I go back and recollect why and when I used those words. It is so funny. Some times the words are in the wrong places and those instances are so so funny. In fact there was this advertisement in the newspaper that had a family, father, mother, sister and brother, sitting together and smiling. So I asked him what he was doing and he replied, “That’s a famileeee ” . I was quiet impressed. So I asked him where is his family and he turned and pointed at the door 😦 That’s when I realized his family i.e., his grandpa and grandma and cousins who were here for the holidays. Well he continued reading the newspaper and he did not say a word about it again.
So now lets get back to the food!!
- Rice – 3 cup ( i used basmati rice )
- Bay Leaf – 2
- Cloves – 4
- Cinnamon – 2 inch stick
- Cardamom – 5 ( bruised with the back of a spoon)
- Pepper Corns – 1 tbsp
- Cumin Seeds – 1 tsp
- Mint Leaves – 1 cups (packed tightly)
- Green Chillies – 6 large (adjust to taste)
- Coriander Leaves – 2 cups (packed tighlty)
- Ginger – 1 large knob (size of a lime)
- Garlic – 10 medium size cloves
- Coconut oil / Ghee – 2 tbsp
- Prawns – 500 gms ( deveined and cleaned)
- Salt to taste
- Turmeric Powder – 1 tsp
- Coriander Powder – 2 tsp
- Garam Masala Powder – 2 heap tsp
- Water – 5 cups
- Onions – 2 cups (sliced)
- Tomato – 1 cup
- Wash and soak rice in water for 15 mins
- During that time in the bowl of your blender add mint leaves + coriander leaves + green chillies + ginger + garlic + cumin seeds and a little water. Blend to form a nice green paste. Make sure that the ginger grinds well and forms a nice thick paste
- Now in a large heavy bottom pot, heat the oil. Keep the flame on a medium
- When the oil is hot, add the bay leaves, cloves, cinnamon, pepper and cardamom.
- Once they begin to release a nice aroma, add the onions and saute till light golden brown
- Then add the tomatoes. Next add the spice powders, turmeric powder, coriander powder, garam masala powder and give it a good mix
- Let the mixture cook for 3 mins
- Then add the green mixture to the pot and cook till you see oil separating from the sides of the masala
- Now its time to add the prawns. Turn the heat up and cook for 1 min
- Then add the rice and water. Mix the rice well with the green masala and add salt ( 2 tsp)
- Cover and cook till the rice is cooked well
- You can serve this just as is
For garnish – OPTIONAL
- Heat one 1 tbsp ghee/ coconut oil and deep fry some cashew nut and thinly slices onions
- You could sprinkle them on the top just before serving