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

Cashews-5-6

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

To season

Oil/ghee-2tbsp

Saunf-1tsp

Cardamom-1

Cinnamon -1stick

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

Coriander powder-1/2tsp

Pepper powder-1/2 tsp

Curd -1tbsp

Vinegar or lemon juice -3tsps

Salt as desired

Mix all ingredients well and marinate for atleast 4-6 hours .

Method

•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 .

Tips

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 .