Malabar Prawn Biryani Recipe

Cooking Directions

• STEP 1.Marinate the prawns with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a large pan and sauté onions until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft.
• STEP 4.Add the marinated prawns and cook until they are pink and cooked through.
• STEP 5.In a separate pot, cook the basmati rice until it is 70% cooked. Drain and set aside.
• STEP 6.Layer the cooked prawns and rice in a large pot, starting with a layer of rice at the bottom.
• STEP 7.Sprinkle saffron milk, fried onions, and chopped mint and coriander leaves over the layers.
• STEP 8.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.
• STEP 9.Once cooked, gently fluff the rice with a fork and serve hot with raita or a side salad.

Cooking Tips

• Make sure to marinate the prawns for at least 30 minutes to allow the flavors to penetrate.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy and separate grains.
• You can add a few drops of rose water or kewra water for a fragrant touch to the biryani.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop, adding a splash of water to prevent drying.
• Serve the Malabar Prawn Biryani hot with raita, pickle, or a side salad for a complete meal.