Kozhikode shrimp biriyani

Calicut shrimp biriyani
Calicut shrimp biriyani

The renowned dum biriyani of Kozhikode, made all the more slurp-worthy delicious with shrimp masala; a lazy weekend could be perfected with just this one dish.

Ingredients
For shrimp masala


150 gm shrimp
2 tbsp vanaspati
Dry whole spices like clove, fennel seeds, cardamom, cinnamon
100gm onions sliced thin
2 green chillies, sliced finely
5 tsp ginger, chopped finely
5 tsp garlic, chopped finely
2 tsp ginger-garlic paste
1 tsp garam masala powder
1 tsp chilli powder
2 tsp coriander powder
½ tsp turmeric powder
1 tsp fennel powder
½ tsp cardamom powder
Salt, as required
25 gm tomatoes chopped
1 tsp pineapple chopped
4 tsp coriander leaves chopped
5 tsp mint leaves chopped
2 tsp rose water
1 tsp curd


For the Rice


100gm Kaima rice
Vanaspati/ghee as required
Whole spices
1 onion, chopped
2 green chillies, chopped
4 tsp mint leaves chopped
Salt as per taste
50 ml milk
100 ml water
1 tsp rose water
½ tsp garam masala powder

Preparation
Clean and devein the shrimps and keep aside
Heat all the masala powders together in the vanaspati and then sauté the onions, green chillies, ginger and garlic
When this turns golden brown colour add the ginger-garlic paste. Sauté till the raw smell goes away
To this, add turmeric, chilli powder, coriander powder, garam masala powder, cardamom powder and fennel powder. Mix well
The next step is to cook the chopped tomatoes and pineapple bits
Add a little water to them and cook the shrimps
When the shrimps are done and have merged well with the masala, add the coriander leaves, pudina leaves, curd and rose water. Remove this biriyani masala from the flame
Soak the washed rice prior to cooking for half an hour
Heat the ghee or vanaspati and add the whole spices. When this lets out an aroma, add the milk and water to cook the rice
The rice should be added only when the water boils. Drain well and keep the cooked rice aside
Into the biriyani pot or kalam, layer the masala and rice alternatively. Garnish with some garam masala powder and rose water. Seal the lid using the maida paste in the traditional dum cooking method. Serve hot when ready

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