Thattukada: Prawn Biryani

I was talking to my sister over the phone last weekend and she was trying to make my mom furious by saying that I have more mention about my MIL in my blog than her. She was specifically referring to my mom's biryani recipe and was asking why I didn't post that yet. All this in front of my mom. My sis was having a good laugh and enjoying the whole scene. I don't think she was able to agitate Mamma (at least I hope so :-) ). Anyways this conversation forced me to make the Biryani following my mom's recipe. Her recipe is that of a "Pakaa" Biryani. "Pakaa" meaning cooked. So Rice and Chicken are prepared separate and then layered. The other version of Biryani is "Kacha" biryani. "Kacha" meaning uncooked where all the ingredients are cooked together.

For Rice:

Rice                       - 2 1/2 cups
Oil                          - 2 tbsp
Onion                     - 1/2
Ginger Garlic Paste - 1 tbsp
Salt                        - to taste
Water                    - 5 cups
Ghee                     - 2 tbsp

1. Soak the rice in water for 30 minutes. Basmati rice is commonly used. I used Jeera rice this time for a change.
2. Heat oil in a pan and saute the sliced onions until they turn transparent.
3. Add ginger garlic paste and saute until the raw smell is gone.
4. Add water and enough salt and let it boil.
5. Add soaked and drained rice to the boiling water.
6. Also add the ghee and let the rice cook.

For Prawn Masala:

Oil                          - 21/2 tbsp
Prawn                     - 1 1/2 lb
Yogurt                  - 3/4 cup
Onion                     - 1 1/2
Ginger Garlic Paste - 2 1/2 tbsp
Green Chilly            - 3
Small Onions           - 10
Turmeric powder      - 1/4 tsp
Chilly powder           - 1 1/2 tbsp
Garam Masala          - 1 tbsp
Salt                         - to taste
Water                      - 3/4 cup

1. Mix the prawns and yogurt with enough salt and keep aside for at least 30 minutes.
2. Heat oil in a pan and saute the sliced onions until they turn transparent.
3. Add ginger garlic paste and saute until the raw smell is gone.
4. Add the slit green chilly and smashed small onions to this and saute for a minute.
5. Add turmeric, chilly powder and garam masala to this and saute for another minute.
6. To this add the prawns, salt and water and let is cook.
7. Once the gravy starts becoming thick, turn off the stove.

To Garnish:

Ghee                        - 1/2 tbsp
Raisins                     - a handful
Cashews                   - a handful

Layering:

1. Make alternate layers of the rice and prawn masala in an oven proof pan.
2. Close it with an aluminium foil and bake in a 300 Degree pre-heated oven for 15 minutes.
3. In a pan, heat ghee and saute the raisins and cashews until raisins becomes plump.
4. Garnish the biryani with the raisins and cashews.