Prawns are versatile and they can be used in curries , tikkas, stir fries , cutlets ,vadais and rice dishes . Prawns impart their flavour to any dish they are used in .
Smaller prawns are definitely more tastier than huge varieties .
I use home made prawn stock to make my curries and biryanis more flavourful .
Home made prawn stock
Prawn heads and shells -1 cup
Water -10 cups
Salt and pepper as required
Wash the prawn heads and shells , add them to a stockpot filled with water , add salt and bring to a slow boil for 30 mins . Once the water reduces to half , switch off flame . Taste for salt and pepper .
Stock is ready to use as desired. This stock can be frozen and used later as well . Cool it well , freeze it in ice cube tray . Once frozen store the ice cubes in a zip lock bag and use as desired .
Ingredients for prawn biryani
Prawns -1 cup ( washed and deveined and marinated )
Seeraga samba /Basmati Rice – 1 cup , wash and soak in water for 1/2 hour .
Shallots -10 pcs ,diced
Green chillies -10-15 ( depending on heat level )
Ginger -1/2″ pc
Garlic pods -8pcs
Tomatoes -1 medium , diced
Curry leaves -1sprig
Fresh Coriander and mint leaves -1 cup
Prawn stock -2 cups
Chilly powder -2tsps
Coriander powder -1tsp
Turmeric powder -1tsp
Salt -as per taste
Bay leaf -1
Whole Peppercorns -3
Ingredients to marinate prawn
Prawns -1cup /20 pcs ( small ) or 10 huge ( washed and deveined )
Chilli powder -1tsp
Turmeric powder -1/2 tsp
Pepper powder-1/2 tsp
Vinegar or lemon juice -3tsps
Salt as desired
Mix all ingredients well and marinate for atleast 4-6 hours .
•Grind the cashews , ginger, garlic and green chillies to a thick paste .
•Heat oil in pan
•Add the ingredients for seasoning one by one and sauté until there’s a nice aroma
•Add the curry leaves and shallots , sauté well ,until they turn translucent.
•Add the Ginger garlic green chilli cashew paste and sauté well . Take care to see that it doesn’t stick to the base of the pan . If it does add in more oil or ghee
•Add in the marinated prawns and sauté well
•Add in the tomatoes and the chilli , coriander ,turmeric.
•Mix well until all the ingredients are mixed well .
• Drain the rice and Add it to the prawn masala in the pan .
•Stir all ingredients carefully so as not to break the rice grains .
•Add the prawn stock and mix well
•Taste for salt , it should be saltier than normal .
•Transfer the contents to the rice cooker and cook .
• Add coriander and Mint leaves once the rice is done and mix it in . Keep closed and serve biryani after half an hour .
Use oil to cook and a tbsp ghee as garnish if you like your biryani hot
Seeraga samba rice tastes better for these biryanis
if cooking in a pressure cooker then , cook on slow under pressure for max 10-15 mins .