Thalassery Prawns Biriyani - Recipe Book

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Thalassery biriyani traditionally make with shorter grain rice called kaima. It had a nice aroma and taste. If it is not found in the market use any other high quality basmati rice. For Thalassery biriyani , the rice is cooked as we prepare the ghee rice and then do the dum process. Here is an easy and delicious prawns biriyani recipe preparation. 


Ingredients For Prawns masala:


  1. Prawns-1 kg 

  (turmeric powder- 1/2 tsp


   chilly powder- 1 tsp



   salt-to taste)
  1. Onion thinly sliced-6

  2. Tomato thinly sliced-3

  3. Ginger, garlic, green chilly paste- 3tbsp

  4. Garam masala-2tsp

  5. White kas kas paste / thick coconut cream-2tbsp

  6. Mint leaves chopped-1/4cup

  7. Coriander leaves-1/4cup

  8. Salt-to taste

  9. Oil-2tbsp

For Rice:
  1. Kaima rice/ jeerakashala  rice -2cup

  2. Boiling water-4cup( or 3 1/2 cup if not want to cook much)

  3. Cinnamon stick-2(one inch size)

  4. Cardamom pods-4

  5. Cloves-4

  6. Bay leaves-2

  7. Salt-to taste

  8. ghee-2tbsp

To garnish:
  1.  Fried onions

  2. Cashew nuts

  3. Raisins

Preparation:
  • Marinate the cleaned prawns with turmeric powder, chilly powder and salt. 

  • Pressure cooks it for 1 whistle on medium flame without adding any water.

  • Keep it aside.

  • Mean while soak the rice in water for 40 minutes and drain.

  • In a pan heat 2 tablespoons of oil and sauté onions very well until nice brown.

  • Add ginger, garlic, green chilly paste in to it.

  • When the raw smell goes add tomato in to it.

  • When the tomatoes are mashed well add kas kas paste (make a paste with it by adding little water in a blender), garam masala, coriander leaves, mint leaves and salt.

  • Add cook prawns in to it and mix well.

  • Cook for about five minutes in a low-medium flame.

  • Switch off the flame when the prawns get nicely mixed with the thick onion masala.

  • Add oil in another pan; add cinnamon stick, cardamom, bay leaves and cloves.

  • When it crackles; add rice, boiling water and salt.

  • Cover the lid for 10minutes in a low flame.

  • Open the lid and give a gentle stir; cook till all the water gets absorbed.

  • Add theses cooked rice on top of the prawns masala evenly.

  • Sprinkle mint leaves, coriander leaves, lemon juice and little garam masala on top of the rice.

  • Add fried onions, cashew nuts and raisins.

  •  Cover the lid tightly (without passing any steam out- put a heavy weight on top of the lid)and put it on the stove top for 15-20 minutes on low flame.

  • Open the lid after ten minutes. Give a nice mix and add in to serving plates.

  • Serve it hot with the side of pickle and raitha.









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