How to Make Appetizing Prawns Biriyani - Thalassery style

Prawns Biriyani - Thalassery style.

Prawns Biriyani - Thalassery style most diverse and own mind taste that unique. Several kinds of Prawns Biriyani - Thalassery style recipes are also sufficient easy to process and dont take long. Although not everyone likes Prawns Biriyani - Thalassery style food, currently some people are get attached and like the sundry Prawns Biriyani - Thalassery style foods on hand. This can be seen than the number of restaurants that prepare Prawns Biriyani - Thalassery style as one of the dishes. You can cook Prawns Biriyani - Thalassery style using 27 ingredients and 20 steps. Here is how you cook that.

Ingredients of Prawns Biriyani - Thalassery style

1. Prepare 1 Kilo of Prawns (deshelled, devined and washed).
2. You need 1 Teaspoon of chilly Red powder.
3. It's 1/4 Teaspoon of Turmeric powder.
4. You need 1 Teaspoon of Ginger Garlic paste.
5. It's to taste of Salt.
6. Prepare 4 of Onions (medium-finely sliced).
7. Prepare 10 of chilies Green (crushed).
8. It's 2 Tablespoons of Ginger Garlic paste.
9. It's 3 of Tomatoes (medium size).
10. It's 11/2 Teaspoons of Garam Masala.
11. You need to taste of Salt.
12. You need 2 Tablespoons of Oil.
13. You need 3 Cups of Jeera Rice Basmathi Rice / (wash and drain well).
14. Prepare 5 Cups of Water (take same cup used for measuring rice).
15. Prepare 1 inch of Cinnamon Sticks 2.
16. It's 4 Pods of Cardamom.
17. It's 6 of Cloves.
18. You need 1 of Bay Leaf.
19. It's 1 of Onion (big-finely chopped).
20. It's 2 Tablespoons of Ghee.
21. It's 1 Teaspoon of Oil.
22. Prepare 1 Teaspoon of Rose Water.
23. You need to taste of Salt.
24. It's of Coriander Leaves - finely chopped (lots).
25. Prepare 1 - 2 strands of saffron or just use food color.
26. You need 2 Teaspoons of Milk Warm.
27. Prepare 1 Teaspoon of Garam Masala.

Prawns Biriyani - Thalassery style step by step

1. Heat up a non-stick pan. Make sure when you choose your pan its big enough because its in this pan that u have to put the biriyani for dhum.
2. Pour 1 tbsp oil, spread the prawns. Reduce the heat to medium and shallow fry the prawns slightly on both sides for around five-seven minutes. Take them out and keep aside..
3. Add 1 more tbsp of oil to the same pan(in which you shallow fried prawns), add onions, ginger-garlic paste, green chilies, salt and saute for a while..
4. Add the chopped tomatoes and saute well till tomatoes are soft and mashed up to release the juices..
5. Add garam masala and saute well. Now add the fried prawns and saute well to mix with the gravy. Cover with a lid and let it cook for few minutes around five-seven minutes in low heat..
6. Saute well to mix everything. Take off the stove and set aside till Ghee rice is ready..
7. Boil the water and keep aside..
8. Heat up a wide thick bottom pan. Add the ghee and oil in it and then add the sliced onions. Saute till they become golden brown. Take the onion out and keep aside.(Make sure u drain the oil well).
9. Now in the same oil add all the spices and the rice. Saute for about 10 minutes on medium flame..
10. Add the boiling water, rose water and salt to the rice and bring it to a boil.With a spatula give it a gentle stir till the bottom of the pan to make sure rice don't stick to the bottom..
11. Cover with a tight lid and let it cook till the rice is almost cooked and the water is fully absorbed. Switch off the stove and let it sit without any stir for a while till the high steam in the rice reduces..
12. Stir the rice gently and move to two-three platters to make sure rice is not sticky and remain as individual grains.Keep aside.
13. Place a flat tawa on the burner. The flame should be at the lowest. Place the pan containing the masala on top of the tawa..
14. Take less than half of the rice and spread on top of the masala. Sprinkle a little of the saffron milk, coriander leaves, fried onion and garam masala..
15. Make 2 more layers following same procedure with the remainig rice..
16. When all the layers are set take a long spatula. With the handle of the spatula make holes in the layers. (This is my moms secret..its to get the aroma of the masala well into the layers of rice.).
17. Cover the vessel air-tight with a clean kitchen towel or silver foil, put on the lid tight to infuse the full flavor and cook it in low-medium heat for approx 20-30 minutes or till you see steam releasing from the sides of the vessel. Take off the stove and let it sit undisturbed for 10-15 minutes..
18. When serving carefully take out the rice layers into another vessel. Make sure you don't take out the masala with the rice. Mix the rice well..
19. Once u have removed the rice, stir the masala well. In thalassery we serve masala and rice separately or u can serve them in individual plates as in the picture..
20. Enjoy with pickle, pappad and raitha..

Got ingredients for production Prawns Biriyani - Thalassery style recipes is also not difficult. You can easily get the main ingredients at the closest supermarket and indeed on the market. There are ample types of Prawns Biriyani - Thalassery style that are simple and fast to process into delicious serving. You can constantly practice this Prawns Biriyani - Thalassery style recipe at home, and can presenting it to your children and extended family. If you want to cook another foods on our website, we provide various types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.

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