| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
For rice
- 2 cups rice
- 2 Bay leaves
- 3 cardamoms
- 2 inch cinnamon stick
- 1 tbsp oil
- 1 tsp fennel seeds
- salt as needed
For marinade
- ½ kg prawns peeled and deveined
- 1 tsp Lemon Juice
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- 1 tsp salt
For masala and layers
- 4 tbsp ghee
- 3-4 tbsp oil
- 2 tbsp ginger garlic paste
- 4 green chillies finely chopped
- ½ cup Coriander leaves roughly chopped
- ½ cup Mint leaves roughly chopped
- ¼ cup curd
- 1 tsp Lemon Juice
- 4 onions sliced
- 2 Tomatoes chopped
- ½ tsp red chilli powder
- ¼ tsp turmeric power
- 1¼ tsp garam masala
- ¼ tsp Black pepper powder
- 2-3 tbsp cashews
- 2-3 tbsp raisins
- 3 tbsp Milk
- A few strands of saffron
Ingredients
For rice
For marinade
For masala and layers
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Instructions
- Soak the washed rice for about 30 minutes. Meanwhile, wash the prawns thoroughly and add all the marinade ingredients, mix well and set aside for at least 20 minutes. Soak saffron in warm milk.
- Fry the cashews and raisins in some oil until golden brown and set them aside. In the same vessel, add more oil and sliced onions and fry them until brown and crispy. Once you take out the onions, add the marinated prawns into the same oil and fry for about 5-6 minutes. Take out and keep them aside.
- Add another couple of tablespoons of oil if needed and then add a couple of tablespoons of ghee. Once the ghee is heated, add ginger-garlic paste and saute for a minute. Then add green chillies, tomatoes, coriander and mint leaves. Saute until the tomatoes turn a little mushy.
- Add the powdered spices from the ‘masala and layers’ section, curd, lemon juice and 1/3rd of the fried onions. Stir well and cook for about 2-3 minutes until you get a thick gravy. Now, add the fried prawns and mix well.
- In another vessel, boil water and add oil, cardamom, bay leaves, cinnamon, fennel seeds, salt and the soaked rice. Switch off the stove when the rice is 90% cooked. Drain the rice and keep it aside.
- Evenly spread the masala gravy in its pot and add a layer of all of the cooked rice. Then add chopped mint-coriander leaves, fried onions, cashews and raisins. Top it off with saffron milk, ghee and sprinkle some garam masala. Cover with a tight-fitting lid on top and cook on low flame for about 20-25 minutes.
- Serve hot with raita, papad or pickle.
Recipe Notes
Recipe Tip
To check if the rice is 90% cooked, take a few grains in a spoon and break them into pieces. If the rice breaks without effort, it is done. Avoid overcooking the rice, as that could result in your biryani turning mushy later on.
Share your version of this recipe
Biryani is an age-old delicacy cooked in different ways throughout the country. How do you make biryani at home? Do share your version with us!
Frequently Asked Questions
What type of rice is best for Malabar biryani?
A good quality, long grain basmati rice is always recommended for any biryani.
How to prevent the biryani from burning and sticking at the bottom?
Place a wide skillet or tawa on the stove and then place the biryani pot on top of it. Let it slow cook on a low flame.