Prawns Biriyani - Thalassery style

Prawns Biriyani - Thalassery style

I know the recipe looks damn lengthy but it's not that complicated. And quite easy too. It's the yummiest of all biriyani.

Sanjeeda Rauf


  1. 1 Kilo Prawns (deshelled, devined and washed)
  2. 1 Teaspoon chilly Red powder
  3. 1/4 Teaspoon Turmeric powder
  4. 1 Teaspoon Ginger Garlic paste
  5. to taste Salt
  6. 4 Onions (medium-finely sliced)
  7. 10 chilies Green (crushed)
  8. 2 Tablespoons Ginger Garlic paste
  9. 3 Tomatoes (medium size)
  10. 11/2 Teaspoons Garam Masala
  11. to taste Salt
  12. 2 Tablespoons Oil
  13. 3 Cups Jeera Rice Basmathi Rice / (wash and drain well)
  14. 5 Cups Water (take same cup used for measuring rice)
  15. 1 inch Cinnamon Sticks 2
  16. 4 Pods Cardamom
  17. 6 Cloves
  18. 1 Bay Leaf
  19. 1 Onion (big-finely chopped)
  20. 2 Tablespoons Ghee
  21. 1 Teaspoon Oil
  22. 1 Teaspoon Rose Water
  23. to taste Salt
  24. Coriander Leaves - finely chopped (lots)
  25. 1 - 2 strands saffron or just use food color
  26. 2 Teaspoons Milk Warm
  27. 1 Teaspoon Garam Masala


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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

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    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.

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    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.

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    Add the chopped tomatoes and saute well till tomatoes are soft and mashed up to release the juices.

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    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.

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    Saute well to mix everything. Take off the stove and set aside till Ghee rice is ready.

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    Boil the water and keep aside.

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    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)

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    Now in the same oil add all the spices and the rice. Saute for about 10 minutes on medium flame.

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    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.

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    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.

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    Stir the rice gently and move to two-three platters to make sure rice is not sticky and remain as individual grains.Keep aside

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    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.

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    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.

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    Make 2 more layers following same procedure with the remainig rice.

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    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.)

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    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.

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    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.

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    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.

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    Enjoy with pickle, pappad and raitha.

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