Malabar Prawn Biryani

1. 1

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned prawns with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
   • Mix thoroughly to ensure each prawn is well-coated.
   • Cover and let it marinate in the refrigerator for at least 30 minutes.
2. 2

   Prepare the Rice

   • Gently wash the Jeerakasala rice in a few changes of water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain completely.
   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, bay leaf), 1 tbsp of ghee, and 2 tsp of salt.
   • Add the drained rice to the boiling water. Cook for 5-7 minutes, or until the rice is 90% cooked. The grain should be firm to the bite but not raw.
   • Immediately drain the rice in a colander and spread it on a plate to cool slightly and prevent further cooking. Set aside.
3. 3

   Prepare the Garnish (Birista)

   • Heat 1 cup of vegetable oil in a deep pan or kadai over medium-high heat.
   • Add the thinly sliced large onion and fry, stirring occasionally, for 10-12 minutes until it turns a deep golden brown and crispy. Be careful not to burn it.
   • Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. They will become crispier as they cool.
   • In the same hot oil, fry the cashews until golden, then fry the raisins until they puff up. Remove and set aside with the birista. Reserve the flavorful oil.
4. 4

   Cook the Prawn Masala

   • In a heavy-bottomed pot (biryani handi), heat 3 tbsp of coconut oil (or the reserved oil from frying onions for extra flavor).
   • Add the 3 sliced onions and slit green chilies. Sauté on medium heat for 10-15 minutes, until the onions are soft and golden brown.
   • Add 1.5 tbsp of ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy, and oil starts to separate from the masala.
   • Lower the heat and add the spice powders: 0.5 tsp turmeric, 1 tsp Kashmiri red chili, 1.5 tsp coriander, and 1 tsp garam masala. Sauté for 1-2 minutes until fragrant.
   • Reduce the heat to the lowest setting, add the whisked curd and 1.5 tsp salt. Stir continuously for a minute to prevent curdling.
   • Add the marinated prawns and cook for 4-5 minutes, just until they turn pink and curl up. Do not overcook them at this stage.
   • Stir in half of the chopped mint and coriander leaves. Turn off the heat. The masala should be thick, not watery.
5. 5

   Layer and 'Dum' Cook the Biryani

   • In the same pot with the prawn masala, spread half of the cooked rice evenly over the masala layer.
   • Sprinkle half of the birista, fried cashews, raisins, and remaining chopped mint and coriander leaves.
   • Spread the remaining rice as the top layer.
   • Garnish with the rest of the birista, cashews, and raisins.
   • Drizzle the remaining 3 tbsp of melted ghee over the top layer of rice.
   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with atta dough.
   • Place the pot on a tawa (flat griddle) over the lowest possible heat. Cook on 'dum' for 15-20 minutes. This allows the flavors to meld beautifully.
   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes.
6. 6

   Serve

   • Open the lid and enjoy the fragrant aroma.
   • Gently fluff the biryani from the sides of the pot using a fork or a flat spatula, ensuring you get a mix of rice and masala in each serving.
   • Serve hot with a side of cooling raita, papad, and a simple lime pickle.

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