Prawn Biriyani (Quick Version)

 

 

Ingredients:-

Marinating Prawns:-

1. Prawns – 1 kg
2. Chilli Powder – 1 tsp
3. Pepper Powder – 1 tsp
4. Turmeric Powder – 1/2 tsp
5. Ginger Garlic Paste – 1 tsp
6. Curry Leaves – 5 -6
7. Vinegar – 2 Tbsp
8. Salt – 1tsp

Instructions :-

1. Firstly clean and devein the prawns well. (I take off the head and legs)
2. In a bowl combine all the ingredients apart from the prawns and make a smooth paste. Add a little more vinegar if required
3. Now add prawns and coat the prawns well with the spice mixture. Let it marinate for an hour or more ( I usually do it overnight)

Masala for the Biriyani:-

Ingredients:-

1. Oil – 2tbsp
2. Sha Jeera – 1tsp
3. Onions – 4 (big size) sliced to juliennes
4. Tomato – 3 ( big size) chopped finely
5. Green Chillies – 4 cleaned and chopped
6. Ginger Garlic Paste – 1 tbsp
7. Garam Masala Powder – 1tsp
8. Curry Leaves – 4-5 cleaned and dry
9. Coriander Leaves – one hand full ( stem removed and finely chopped)
10. Mint Leaves – one hand full ( stem removed and finely chopped)
11. Salt – 1 tsp
12. Lime – 1

Instructions:-

1. In a pan, heat oil till hot and then add jeera
2. Once they have roasted well, add onions. As they turn pink add ginger garlic paste and green chillies
3. After 3 mins add chopped tomatoes to the fried onions. Let it cook till onion leaves from the sides of the paste
4. Then add garam masala powder and mint leaves and coriander leaves
5. After a few mins take the masala off the flame and add curry leaves and lime juice from one lime to the masala while hot ( make sure you take the pan off the flame). Reserve for later

Rice for the Biriyani :-

Ingredients :-

1. Rice – 1 cup ( soaked for 30 mins and drained well)
2. Water – 2 cups
3. Salt – 1 tbsp
4. Cinnamon – 1 stick ( 2inch)
5. Cloves – 4
6. Bay Leaf – 1 big
7. Cardamom- 3
8. Black Cardamom – 1
9. Oil – 1 tbsp

Instructions:-

1. In a pot, heat 2 cup of water. Add salt and bring water to a boil.
2. Mean while in a pan, heat oil and add cinnamon, bay leaf, cloves, cardamom and black cardamom.
3. Once the spices have fried well ( the aroma is just amazing at this time) add the soaked and drained rice
4. Fry the rice for 2 – 3 mins
5. Then add these fried spices to the boiling salt water
6. Cover and cook till the rice is cooked 90%. Then transfer the cooked rice to two plates and spread the rice apart on the plate

 

Assembling the Biriyani

Ingredients:-

1. Cashewnuts – one hand full
2. Raisins –  one hand full
3. Onions – 1 big onion ( juliennes)
4. Ghee / Oil – 2 tbsp
5. Fried Prawns
6. Prepared Masala
7. Prepared Rice

Instructions :-

1. In a same pan, heat oil/ ghee and cashew nuts and raisins. Reserve in a plate
2. Then in the same oil fry the onions till nice and caramelized
3. Finally in a big pot, first add one layer or prawns, then add the masala
4. Next add one layer of rice and top it off with the fried cashew nuts and raisins
5. Repeat the step till all the masala, prawn and fried cashew nuts, raisins and onions have been used
6. Now cover this big pot and slow cook the pot for 10 to 20 min ( till the rice is cooked well)

Serve hot with raitha and hot poppadoms 🙂

Enjoy

 

 

 

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Netholli Fry / Nethilli Fry/ Anchovies Fry – Kerala Style

 

 

 

 

Hello Everybody! It’s the weekend and I love Fridays!

Fridays for me means, more family time! With my husband and my baby. I get to cook what he likes, I get to see them both playing and having fun.

This time I decided I wanted to make a nice Kerala Style fish fry for our Friday night dinner. So here is the recipe.

Ingredients :-

1. Netholli / Nethilli / Anchovies – 1 kg
2. Chilly Powder – 3 tsp
3. Turmeric Powder – 1 tsp
4. Pepper Powder – 1 tsp ( more if you like it spicy)
5. Coriander Powder – 1 tsp
6. Ginger Garlic Paste –  2 tsp
7. Curry Leaves – 8 – 10 leaves
8. Salt – 1 tsp
9. Vinegar – 3 tbsp
10. Oil – To fry the fish ( I used half a cup)

Instructions :-

1. Firstly clean the fist well. I do not like the head so I cut off the head, take of the scales and clean it well
2. I also use green gram flour to clean my fish ( 5 – 10 times)
3. Finally once your fish is nice and clean, drain out all the water and set it aside
4. Now in another bowl, combine all the other ingredients except the oil
5. Mix to for a nice paste like consistency
6. Now add the cleaned fish to the “masala” paste and rub the masala well into the fish
7. Let the fish marinate for at least 1 hour ( I leave mine over night in the fridge)
8. Once you are ready to cook it ( make sure it is back to room temperature)
9. Heat oil in your kadai ( or deep heavy bottom pot)
10. Once the oil is nice and hot, slowly fry the fish in small batches of 5 -7
11. Once fried set aside on a clean paper napkin
12. Serve hot with freshly cut onions