Amma had talked about this biriyani several times but had never made it. Somehow last month when she got 1 Kg fresh prawns she has to make it 😉 But I feared how a biriyani can be made with a sea food. The smell was the one I was fearing for, but to my surprise when the aroma filled the house when this is cooked was simply making me drool. Since she made it in the morning by 10 am I skipped my breakfast and had this to my fill with onion raitha. Thats a heaveny treat which amma could make on a holiday!
The fresh prawns are a real treat to the eyes!
And here comes the recipe!
basmati rice – 1 cup
fresh prawns (cleaned and washed) – 2 cups
carrots chopped – 1/2 cup
fresh grean peas – 1/2 cup
potatoes cubed – 1/4 cup
medium sized onion sliced into thin rings – 1 cup
tomatoes chopped – 1 cup
ginger + garlic paste – 1 T spoon
green chillies (slit vertically) – 4 or 5
sambar podi – 1 T spoon
garam masala powder – 1 teaspoon
Peanut oil – 4 T spoon
Ghee – 2 T spoon
Curry leaves and corainder for garnishing
Garlic cloves – 10-12
Fresh coconut milk – 1 cup
Salt as per taste
How to make it?
Wash the rice and soak it in water for half an hour.
(The green peas and potatoes are missing in the photo).
Heat a wide skillet and add the peanut oil. Once it is hot add the ginger garlic paste and fry till golden brown. Add the garlic cloves saute till they turn slightly golden. Now add the prawns and saute in the oil till they are translucent (half cooked). Add the green chillies and saute for 10 seconds. Add the onions and saute till the edges turn golden brown. Add the tomatoes and saute till they turn mushy. Add all the vegetables now. Add the sambar podi, garam masala powder, salt and add 2 cups of water and 1 cup of coconut milk.
Check for salt at this stage and adjust as per taste. Once the water comes to a rolling boil add the soaked rice after draining it. Mix well with a slotted spoon. Let it cook covered until the rice and veggies are cooked. Check often and stir gently in between. When you think the rice is cooked well add the ghee and give a final mix. Garnish with coriander leaves and switch off the stove. Let the flavors mingle for atleast 1/2 hour.
Serve hot with a raitha or a spicy curry of your choice.