Idiyappam Biriyani with Prawns

Idiyappam Biriyani is a complete dish, but definitely not a simple one. If you are looking for a variety in both cooking and in taste, You can try this. and I assure you the satisfaction. It’s worth all the efforts. I don’t usually like to spend hours on the kitchen, I always make something that’s easy, simple and tasty. But once in a while its fun to try some variety food, try something that’s completely new.   This was something different from my everyday cooking. I am a huge fan of Idiyappam, Idiyappam is a Kerala food mainly served for breakfast, made of rice flour,  or as my kids call it ‘Kerala noodles’, due to its appearance. It is steamed to cook. And I love Biryani also. So the combination of both… complete pleasure..:))

As I always do, I break the whole process into small small tasks and then assemble it together to get the dish done, Easy to explain..  :)

First step is to prepare the idiyappam. Then the Biryani masala. Mixing it together to get your Idiyappam Biriyani with ‘Prawns’.  Prawns add a special flavor to the dish. You can try the same with chicken also.

Let’s start with Idiyappam..

Ingredients:

Roasted rice flour - 2 cups

Water -3 cups

Salt -  to taste

Oil/ ghee - 1 tsp (optional)

Method

In a cooking bowl, add water, salt and a tsp of ghee or oil and allow to boil

Once it starts boiling, turn off flame and add the rice flour little by little with continuous stirring.  Add flour, until the mixture turns to smooth soft dough. 

Allow the dough to cool a bit, Knead the dough while its warm, with your hands to make it smooth.

Put some dough into the idiyappam press, squeeze the dough in a circular motion , Transfer it into a steamer and steam cook it until done. 

Allow it to cool and remove the idiyappams gently from the plate . Keep aside. 

Next step is to prepare the masala for the biriyani. 

Ingredients:

Onion-4, sliced

Ginger garlic paste - 2 tbspn 

Tomato-2 medium, chopped

Turmeric powder- 1/2 tsp

Garam-masala powder- 1 tsp

Black pepper powder- 1 tsp

Chilli powder- 1 tsp

crushed chilli-2

Coriander leaves (chopped) ½ cup

Mint Leaves (Chopped) – ¼ cup

Lime- 1/2

Ghee- 2 tsp

Coconut milk- thin- 1/2 cup

Salt 

Method

Marinate the prawns with ¼ tsp turmeric powder, 1 tsp Kashmiri chilli powder,1 tb spn ginger garlic paste and salt for around 15-20 mins. 

Heat oil in a pan. And shallow fry the marinated prawns, Keep aside.

Heat oil in a pan, add whole spices. When it splutters, add onion, crushed chilli, ginger garlic paste and sauté well.

Once onion turns brown add tomatoes, mash them. Add mint leaves and coriander leaves and mix well.

While oil starts appearing, add turmeric powder and garam-masala powder. Black pepper powder; allow to cook for another 2-3 mins. Add the fried prawns and mix well.  Squeeze lime and turn off the flame.

Now the assembling part.

Divide the idiyappam into two portions.

In a deep bottomed pan, heat ghee on low flame. lay the Idiyappams. Sprinkle a little coconut milk over the Idiyappams to soak lightly, Add the prawn masala over the Idiyappams , add the remaining portion of idiappam on top of the masala , Pour 1 table spoon of ghee on top. Now cover the pan with a lid and let it sit for 3 more minutes on low heat. Turn off heat and let the biriyani sit for another 5-10 minutes, covered.

 Heat the ghee or vegetable oil in a skillet over medium heat. Add the raisins and cashews and cook, stirring, until the raisins are plump and the cashews are toasted. garnish your biriyani and serve hot.