Aval prawns biryani


Aval is often used to make breakfast or snack. But to spice up your menu here is a twist to the traditional biryani, a recipe devised by Faseeha Thanseel, the winner of Double Horse Onmanorama HomeChef Chef of the Month title. She has replaced the biryani rice with Double Horse red aval and it is loaded with spices and flavour.

Aval prawns biryani is a quick and easy recipe that is sure to impress friends and family. It is spicy and a lot of flavours explode with each morsel. The bland taste of the aval and the robust flavour of the prawns make the dish well-balanced.

Faseeha is a native of Ernakulam. A passionate cook, Faseeha has won a lot of cookery contests in Kerala and abroad and never misses a chance to put on her thinking cap and experiment with some twists to her favourite recipes. Her support from her family made her the cook she is now.

Here is the recipe for you to try this delightful variation of biryani.


500 gm Double Horse red aval (chemba aval)

5 tbsp coconut oil

3 onions, chopped

1 cup tomato, chopped

2 tsp garlic, crushed

2 tsp ginger, crushed

3 green chillies

3 tbsp coriander powder

1 1/2 tbsp chilli powder

1 tsp turmeric powder

500 gm prawns

1 cup coconut milk

1 tsp garam masala

3 tsp curd

1 tsp chopped coriander leaves

1 tsp chopped mint leaves

1 tsp pepper powder

Salt as required


Heat oil in a pan

Add chopped onions and salt

Sauté well

Add tomatoes, crushed garlic and ginger, and green chillies

Sauté well

Add coriander powder, chilli powder, and turmeric powder

Add prawns to the masala mixture and cook for 10 minutes

Now, pour coconut milk into it

Add garam masala and curd

Close the lid of the pan and cook for 5 minutes

In a separate bowl, roast the red aval

Now, soak the aval for not more than 5 seconds

Add the soaked aval to the prawns masala mixture and cook on medium flame for 5 minutes

Add coriander leaves, mint leaves, garam masala, and pepper powder

Mix well and keep it for 2-3 minutes

Serve the aval prawns biryani with pickle