Prawns biryani with seeraga samba rice is one of its kind with has its own taste and amongst the sea food biryanis my fav hits on the prawns biryani and especially when made in seeraga samba rice. Seeraga samba rice by itself adds on more taste for the biryani . There are 3 main steps for prawns biryani with seeraga samba rice thats Premarination and shallow frying the prawns later we the biryani masala is prepared with lots of shallots and finally the rice is cooked along with the cooked prawns masala.
The basic biryani masala that’s used in this biryani is more over similar to that of dindigul chicken biryani https://homemademe469876202.wordpress.com/2019/11/15/dindugal-thalapakati-biriyani-chicken/ as we use a good amount of shallots to the biryani that adds on more and more flavor to the dish.
Prawns Biryani with seeraga samba rice is best served with curd raita, salna and some yum kesari.
Serves 4
Pre marination of Prawns
- Prawns -500 grams -(cleaned and deveined)
- Kashmiri chili powder – 2 tsp
- Turmeric powder – 1/4 tsp
- Lemon juice – 1 tbsp
- Salt
- Ginger & Garlic paste – 1 tsp
Biryani masala
- Shallots (small onions) 150 grams
- 2 Large Tomatoes – Sliced
- Garlic -12 cloves
- Ginger -1/2 inch (small piece)
- Green Chili- 5 (spicy ones)
- Whole spices – 1 Cardamom, 3 cloves, small piece of cinnamon
- Chopped mint leaves and coriander leaves (retain the stem)
- Thick Yogurt -2 tbsp
- Kashmiri chili powder – 1.5 tsp (adjust accordingly)
- Lemon Juice – 1 tbsp
- Oil – 3 tbsp (adjust accordingly)
- Salt
Main ingredient – Jeerakasamba rice / Seeragasamba rice (1 cup rice = 2 cups of boiling water)
Method
Step 1 : Marinate the prawns with the ingredients mentioned under “To Premarinate)
Step 2: To a mixer blend the ingredients Shallots (without adding water ) remove and keep it aside . Repeat the same for garlic as well.Next add in the whole spices, green chilies, ginger and by adding a very little water grind the whole thing to a fine paste. Now the Biryani masala is done.
Step 3: To a wide Kadai add in oil , Once the oil is heated up add in the marinated prawns and roast until they get a good brown texture at the same time do not over cook the prawns and get it rubbery. Remove the prawns and keep it aside.
Step 4: To the same Kadai add in the ground shallots, the garlic paste and the ground whole spice , ginger and chili.. Cook until all the ingredients leaves its raw smell leaves that will take around a min of 5-6mins. The whole paste of the biryani masala will get thickened and the oil will start separating.
Step 5: Add in the Kashmiri red chili powder, Turmeric powder and cook . Once that’s done add in the thick curd cook for 2 min., then add on the chopped tomatoes, mint leaves and coriander leaves once the gravy thickens add in the cooked prawns combine the prawns along with the biyani gravy.
Step 6: Add the boiled water to the gravy (1 cup of rice = 2 cup of boiling water) Then add in a tbsp of lemon juice & salt. Once the water boils up add in the soaked and drained rice .
Step 7:Gently mix up the rice along with the water close and cook the rice. Do not open up immediately and mix the rice. Off the flame allow the rice to rest for 10 mins. Then with the help of a fork gently mix up the rice from below. Serve it Hot with curd raita.
Homemade 