Prawn Biryani Kottayam

Name: Prawn Biryani Kottayam
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: Large prawns, cleaned: 500 g; Red chilli powder: 1½ tsp; Turmeric: ½ tsp; Ginger-garlic paste: 1 tbsp; Salt: 1 tsp; Kaima rice: 400 g, soaked 30 min; Bay leaf: 2, cardamom: 3, cloves: 4, cinnamon: 1 stick; Salt: 1 tsp; Onion: 200 g, sliced; Tomato: 150 g, chopped; Coconut milk: 150 ml; Ginger-garlic paste: 1½ tbsp; Fennel seeds: 1 tsp; Green chillies: 4; Mint + coriander: 20 g each; Ghee + coconut oil: 1 tbsp each; Kottayam style uses no yoghurt — coconut milk provides the richness instead.; The dum must be on very low heat; use a flat tawa beneath the pot if needed.; Layer prawns in the centre, not the base, to prevent them from overcooking.; Serve with raita, pappadam, and pickled ginger.

🍗 Non-veg🌾 Gluten-free📊 Hard

Plump backwater prawns layered with fragrant kaima rice in a Kottayam Syrian Christian style biriyani — distinctive for its use of coconut milk and whole spices rather than fried onions and saffron.

⏱️35 minPrep

🔥40 minCook

🕒75 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Prawn Biryani Kottayam

Marinate prawns 15 min.
Shallow-fry in coconut oil until golden, 2 min per side.
Set aside.
Boil rice with whole spices and salt to 80% done.
Drain.
Heat ghee + oil.
Fry onions until golden, 8 min.
Add ginger-garlic, fennel; cook 2 min.
Add tomatoes; cook until oil separates.
Add coconut milk; simmer 3 min.
Layer masala + prawns, herbs, then rice.
Seal pot with foil + lid.
Cook on lowest heat 20 min.

📖 Cultural notes

|---|---|---|---|---| | 560 kcal | 32 g | 60 g | 18 g | 3 g | Kottayam's Syrian Christian community developed a distinct biriyani tradition that diverges from both Malabar Mappila and Hyderabadi styles. The use of coconut milk instead of yoghurt reflects the community's coastal Kerala roots, and the dish is always served at church feast day dinners (perunnal) with pickled vegetables (achar) on the side. ---

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