Malabar Shrimp Biriyani

The authentic shrimp biriyani of Malabar..This is a one-pot meal..But the ingredients in this dish bring it to a super delicious level…Malabar Muslims are the experts in making the awesome biriyani…they are born experts in biriyani making and for that matter any other non veg dish..I always find this cumbersome…prep part of making a biriyani…You need somebody to help peeling the garlic and onions and preparing the masala…Anyway the effort did pay well, of course…Rice got a little overcooked…without compromising on taste…

Malabar Shrimp Biriyani
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Malabar Shrimp Biriyani
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Ingredients
For Rice
For shrimp marination
For Biriyani Masala
To Grind
Servings: servings
Instructions
  1. Wash, deshell and devein the shrimps and marinate in the ingredients listed for marination and keep aside for minimum 30 minutes.
  2. Heat oil in a pan and shallow fry the prawns, flipping to fry to a golden colour evenly.
  3. Keep this aside.
  4. To the balance oil add some more oil and fry half of the finely cut onions. Saute until translucent. Now Add the ginger garlic paste, saute, add the cut tomato and saute until cooked.
  5. Now add the ground masala listed for grinding, saute until raw smell of the masala disappears.
  6. Now add the curd, fried prawns, check for salt and add accordingly and cover and cook until a semi dry gravy is obtained.
  7. Keep this aside.
  8. Meanwhile wash and soak the rice in water for 30 minutes.
  9. Boil water with salt in a pressure cooker.
  10. Heat ghee and oil combined in a pan. Fry the cashew and raisins separately in this and keep aside.
  11. To the remaining oil add the balance finely cut onion and fry until golden brown and remove from the pan and keep aside.
  12. To the remaining oil add some more ghee and to this add the cardamom, cinnamon, cloves and saute. Now add the soaked strained rice and saute until rice starts crackling.
  13. Now add this rice to the boiling water in the cooker. Add enough salt and pressure cook for 3 to 4 minutes. Do not overcook.
  14. When the pressure settles, open the cooker and spread out the rice on a shallow vessel to cool.
  15. Now in the pressure cooker add ghee or oil, spread a layer of cooked rice, then a layer of shrimp masala, half of cashew, raisin and onion fry.
  16. Repeat the process until rice and shrimp is over.
  17. Spread some mint and coriander leaves on top layer, lime juice and close the lid tightly and heat in a low flame for 5 to minutes to infuse the flavour.
  18. Wait for 30 minutes to open the lid and serve.
  19. Serve with your choice raita and any salads.

2 Comments

  1. Mammen Suja June 16, 2016 at 5:58 pm

    Is it 1tsp fenugreek seeds or is it 1tsp fennel seeds

    Reply
  2. Shyamala Ravi June 17, 2016 at 4:30 am

    Sorry , Fennel seeds

    Reply

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