Kozhikode shrimp biriyani

Calicut shrimp biriyani

The renowned dum biriyani of Kozhikode, made all the more slurp-worthy delicious with shrimp masala; a lazy weekend could be perfected with just this one dish.


For shrimp masala

150 gm shrimp

2 tbsp vanaspati

Dry whole spices like clove, fennel seeds, cardamom, cinnamon

100gm onions sliced thin

2 green chillies, sliced finely

5 tsp ginger, chopped finely

5 tsp garlic, chopped finely

2 tsp ginger-garlic paste

1 tsp garam masala powder

1 tsp chilli powder

2 tsp coriander powder

½ tsp turmeric powder

1 tsp fennel powder

½ tsp cardamom powder

Salt, as required

25 gm tomatoes chopped

1 tsp pineapple chopped

4 tsp coriander leaves chopped

5 tsp mint leaves chopped

2 tsp rose water

1 tsp curd

For the Rice

100gm Kaima rice

Vanaspati/ghee as required

Whole spices

1 onion, chopped

2 green chillies, chopped

4 tsp mint leaves chopped

Salt as per taste

50 ml milk

100 ml water

1 tsp rose water

½ tsp garam masala powder


Clean and devein the shrimps and keep aside

Heat all the masala powders together in the vanaspati and then sauté the onions, green chillies, ginger and garlic

When this turns golden brown colour add the ginger-garlic paste. Sauté till the raw smell goes away

To this, add turmeric, chilli powder, coriander powder, garam masala powder, cardamom powder and fennel powder. Mix well

The next step is to cook the chopped tomatoes and pineapple bits

Add a little water to them and cook the shrimps

When the shrimps are done and have merged well with the masala, add the coriander leaves, pudina leaves, curd and rose water. Remove this biriyani masala from the flame

Soak the washed rice prior to cooking for half an hour

Heat the ghee or vanaspati and add the whole spices. When this lets out an aroma, add the milk and water to cook the rice

The rice should be added only when the water boils. Drain well and keep the cooked rice aside

Into the biriyani pot or kalam, layer the masala and rice alternatively. Garnish with some garam masala powder and rose water. Seal the lid using the maida paste in the traditional dum cooking method. Serve hot when ready

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