Name: Chettinad Prawn Biryani
Prep time: 25 min
Cook time: 40 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Prawns, medium, cleaned and deveined; 1 cup Jeerakasala Rice, soaked for 20 mins; 1 Onion, thinly sliced; 1 Tomato, finely chopped; 1 tbsp Ginger-Garlic Paste; ¼ cup Mint Leaves, chopped; ¼ cup Coriander Leaves, chopped; ½ cup Coconut Milk, thick; ½ tsp Fennel Seeds; 1 Star Anise; 1 tbsp Biryani Masala, Chettinad style preferred; 2 tbsp Cooking Oil; 1 tsp Salt, to taste; 1 cup Water

1 hr 25 mintotal

1 hr 5 min hands-on20 min hands-off

Prep 25 min · Cook 40 min

Serves: 2
Difficulty: Hard
Spice: High

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Method

In a heavy pan or pressure cooker, heat the oil until hot. Add the fennel seeds and star anise and let them sizzle to release their aroma.
Add the thinly sliced onions. Sauté them over high heat until they caramelize to a deep golden brown. Add the ginger-garlic paste and fry for 2 minutes to cook off the raw notes.
2 min
Add the finely diced tomatoes, the fresh mint and the coriander. Cook this down until the tomatoes break apart completely into a smooth, well-spiced base.
Add the Chettinad biryani masala and the marinated prawns. Sauté for 3 minutes, watching closely. Take them off the heat the moment the prawns curl and turn opaque, or they will overcook.
3 min
Drain the Jeerakasala rice thoroughly. Fold the grains very gently into the prawn masala. Pour in the coconut milk and the measured water together. Add the salt and stir gently.
Bring the whole thing to a rolling boil. Turn the heat right down, cover the pot tightly, and cook without lifting the lid for 15 minutes. Turn off the heat and let it stand, undisturbed, for 10 minutes before uncovering.
15 min10 min

How to tell it's done

Plump, fragrant grains of rice coated in a dark, fiery spice mix, broken up by the tender bite of juicy prawns.

Getting it right

Tip

Using a mix of full-fat coconut milk and water is the trick here. It softens the sharp heat of the Chettinad spices and adds a rounder, richer note without making the biryani sweet.

What to serve it with

Serve it hot, straight from the pot. It wants an onion-cucumber raita and a sharp squeeze of fresh lemon alongside.

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