INGREDIENTS
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Marination
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|
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Prawns(deshelled, devined and washed)
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1 Kilo
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Red chilly powder
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1 Teaspoon
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Turmeric powder
|
1⁄4 Teaspoon
|
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Ginger Garlic paste
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1 Teaspoon
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|
Salt to taste
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—
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Prawns Masala
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|
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Onions(medium-finely sliced)
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4
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Green chilies(crushed)
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10
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Ginger Garlic paste
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2 Tablespoons
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Tomatoes(medium size)
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3
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Garam Masala
|
11⁄2 Teaspoons
|
|
Salt to taste
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—
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Oil
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2 Tablespoons
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Ghee rice
|
|
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Jeera Rice/ Basmathi Rice(wash and drain
well)
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3 Cups
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|
Water(take same cup used for measuring
rice)
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5 Cups
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1 inch Cinnamon Sticks
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2
|
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Cardamom Pods
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4
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Cloves
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6
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Bay Leaf
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1
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Onion(big-finely chopped)
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1
|
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Ghee
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2 Tablespoons
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Oil
|
1 Teaspoon
|
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Rose Water
|
1 Teaspoon
|
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Salt to taste
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—
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For the DHUM (Layering)
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|
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Coriander Leaves-finely chopped(lots)
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—
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1-2 strands of saffron or just use food
color
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—
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Warm Milk
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2 Teaspoons
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Garam Masala
|
1 Teaspoon
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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)
Now in the same oil add all the spices and the
rice. Saute for about 10 minutes on medium flame.
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.
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