Thalassery Prawn Biriyani
Ishani   |   2 Comment
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YIELD: 4-5 Servings SERVINGS
EFFORT IN TIME: HOURS 15 minutes MINS
TOTAL COOK TIME: HOUR 40 minutes MIN

Ingredients

Rice:
  • ½ kg samba jeera rice
  • 2 pieces 1/2 inch cinnamon
  • 6 cloves
  • 6 pepper corns
  • Two tbs. sunflower oil
  • 3&1/2 glasses water
  • Half lime
  • 1&1/2 tbs EasyPeasy Onion Base Curry Paste  
Prawn:
  • 800g cleaned prawn
  • 2 pieces 1/2 inch cinnamon
  • 6 cloves
  • 6 pepper corns
  • 2tbs Tomato paste
  • 3 tbs Onion paste
  • 1/2 tsp turmeric
  • 1tsp red chilli
  • 1 tsp coriander powder
  • ¾ tsp pepper
  • Salt to taste
  • Half a lime
  • ¾ glass water
  • A small bunch of coriander
  • A small bunch of  mint
  • Garam masala  

Directions

  • 1

    Instructions:

    • Fry whole masala (cinnamon, cloves, a few peppercorns) in a little oil.
    • Add 1&1/2 tbs EasyPeasy Onion Base Curry Paste
    • Add 2 glasses samba jeera rice, stir fry for a bit.
    • Add 3&1/2 glasses water, squeeze half a lime. Pressure cook till one whistle, turn off flame and leave to rest.
    • Meanwhile; Heat a little oil, add whole masala (cinnamon, cloves, a few peppercorns) add all the remaining prawn ingredients (except garam masala, coriander and mint) mix well, stir and cook till prawns is almost done, add 1tsp garam masala, a small bunch of coriander and mint. Stir and cook till done
    • While rice is still hot, open rice cooker, take out half rice, put in all the cooked prawn masala, cover with remaining rice. Cook for another 5 mins on low flame with stopper on. Garnish with chopped coriander (Optional: fried onions, cashew and raisins).
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