Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Malabar Prawn Biriyani

By Executive Chef Sujan Mukherjee

  • Wash and peel the prawns. Marinate with turmeric powder and keep aside
  • Soak the jeera sambha rice
  • Slice the onion, tomato and slit the green chilies
  • Make a ginger, garlic paste
  • Heat ghee in a heavy bottomed vessel. Add soaked rice and fry until the rice gets rubbery. Then add hot water to cook the rice and check the seasoning
  • Heat oil in another pan adds cinnamon, cardamom, cloves, bay leaves and fennel
  • Add the sliced onion and fry until the onion gets golden brown colour
  • Add the ginger garlic paste, green chilies and tomatoes.mix well
  • Then add chopped mint leaves and coriander leaves. Add turmeric powder and salt to it
  • Add yoghurt and check the seasoning
  • Now add the marinated prawns, cook the prawns in the masala, roast it nicely
  • Take a vessel spread the cooked ghee rice and keep the prawn masala and again spread the ghee rice on the top. Put little garam masala powder on the top along with fried cashew nuts and raisins. Keep the lid on the top and put dum for 10 minutes
  • Now remove the lid and takeout the layered biriyani
  • Serve hot along with the traditional raw mango sammandhi and chili chutney

Ingredients:

  • Prawn 15- 20 without shell - 1 kg
  • Jeera sambha rice - 500 gms
  • Ghee - 70 gms
  • Cinnamon - 5 gms
  • Cardamom - 5 gms
  • Cloves - 3 gms
  • Onion - 80 gms
  • Green chillies - 15 gms
  • Tomato - 50 gms
  • Garlic - 15 gms
  • Ginger - 15 gms
  • Turmeric powder - 3 gms
  • Fennel - 3 gms
  • Mint leaves - ½ bunches
  • Coriander leaves - ½ bunches
  • Yoghurt - 30 ml
  • Salt - to taste
  • Garam masala powder - 3 gms
  • Cashew nut - 15 gms
  • Green raisins - 15 gms
  • Refined oil - 30 ml
  • Bay leaves - 2 gms