Coconut Milk Prawn Briyani

Coconut milk prawn briyani is one of my household's favorite for Sunday lunch. It's filling, burst with flavors and absolutely satisfying on eyes and palate. Enhanced with coconut milk and aromatic spices lovely grains are perfect to dish out to family and friends and on special occasions.

The whole house filled with fragrance of ghee, spices and rich coconut gravy. The coconut milk moisten each and every grains making it fluffy and helps to absorb the flavors of the masala. The prawn masala are well seasoned which enhance the taste of our coconut milk prawn briyani. I serve the briyani with prawn gravy and a simple raita. Indeed, it's a fulfilling meal Sunday lunch. It's a different take on usual briyani but,  worth the try. 

To Marinate

1/2 cup yogurt
1/2 kg prawns, cleaned & deveined
1 tbsp garlic paste
1/4 cup fried onion
6 black peppercorns
3 cardamoms
3 cloves
1/2" inch cinnamon stick
1/4 tsp nutmeg
2 pcs mace
3 pcs green chillies,slitted
1 tbsp ginger paste
1/2 tsp turmeric powder
1 tbsp garam masala
1 tsp coriander powder
1 tbsp Kashmiri chilly powder
4 tbsp lemon juice
Salt to taste
1 tbsp oil

For Prawns

1 large tomato, sliced

1/4 cup coconut milk

1 large onion, sliced
4 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
2 1/2 tbsp oil

For Rice

2 cups Basmathi rice, washed and soaked for 30 minutes

1 cup coconut milk

1/2 tsp cumin seeds
1 bay leaf
1/2"inch cinnamon stick
4-5 peppercorns
2 cardamom pods
2 tbsp oil
Salt to taste
Water as required

For Layering

2 tbsp ghee
1/4 cup coriander leaves
1/4 cup mint leaves
Pinch of saffron soaked in tbsp milk

Methods

In a large pot, add all ingredients listed under "For Rice" and cook till the rice are 70% done. Strain the rice and spread on a large tray.

In a large bowl, mix all the ingredients listed under marination and refrigerate for 30 minutes

Heat 2 1/2 tbsp oil in a heavy bottom pan. Saute sliced onion till slightly brown

Add sliced tomatoes and bay leaf for 1 minute. Add marinated prawns and coconut milk. Cook on medium heat for 4-6 minutes. Add chopped coriander and mint leaves.  Turn off the heat.

Sprinkle fried onion on cooked prawn masala. Top with par boiled rice.

Drizzle with saffron milk and ghee. Cover with lid.

Place the pot on a heavy bottom tawa or dosa pan over a medium-low heat and place a heavy object like a motar. Cook for 12-15 minutes. Turn off flame and leave it for 8-10 minutes. Unlid and serve hot.

Serve with raita of your choice.