Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns
Coconut Milk Prawn Biryani
Fennel Seeds – 1/2 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Star Anise – 2
Prawn – 1/2 kg
Basmathi rice – 3 cups
Onion – 2 (chopped lengthwise)
Tomato – 2
Ginger Garlic Paste – 1.5 tsp
Green Chillies – 2 (slit into half – lengthwise)
Chilli powder – 1.5 tsp
Mint leaves – 3 tbsp (chopped nicely)
Coriander leaves – 3 tbsp (chopped nicely)
Thick Coconut Milk – 2 cups
Water – 3 cups
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste
2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
8. Serve the hot hot coconut milk biryani with mutton masala.
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.