Keralan Indian · India

Turmeric and Coriander Keralan Prawn Biryani

Name: Turmeric and Coriander Keralan Prawn Biryani
Total time: 37 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 300g prawns; 300g basmati rice; 1 large onion, sliced; 2 tomatoes, chopped; 2 green chilies, slit; 1 tsp cumin seeds; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp red chili powder; 1 cup plain yogurt; 1/2 cup water; 10 cashew nuts; 10 raisins; 2 tbsp ghee; 1 tsp turmeric; 1 tsp coriander

Enhances the spice profile with turmeric and coriander.

37 minutes4 servings

Method

Mix turmeric and coriander into the rice while cooking.
Marinate prawns with yogurt, turmeric, red chili powder, and garam masala for 15 minutes.
In a pot, heat ghee, add cumin seeds, then onions, tomatoes, and green chilies. Cook until onions are golden.
Add marinated prawns, cook until pink. Add rice, water, cashew nuts, and raisins. Cover and simmer on low heat for 20 minutes.
Let rest for 10 minutes before serving. Check prawn temperature: 63°C (145°F).

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