Thalassery Prawns Biriyani

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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