Another celebration season is round the corner. Eid – al -adha is the first among them. It is the feast of sacrifice for muslims all over the world. Eid al-Adha (Id ul-Adha) is a four-day Islamic festival starting on the 10th day of the month of Dhul Hijja (Thou al-Hijja) to commemorate the willingness of Ibrahim (Abraham) to sacrifice his son.
It is marked by greetings and visits and of course feast. Biriyani is customary in most of the South Asian countries. Once can find different forms of biriyani. Normally meat is used widely for this purpose. I have shared few recipes with proteins. Seafood Biriyani is a sought after dish which is gaining momentum. Prawns/ shrimps tops the list amongst them.
Have you all ever thought about whether prawns and shrimps are the same ? Prawns are larger in size, and have larger legs with claws on three pairs. They have branching gills. Shrimp are smaller, have shorter legs and have claws only on two pairs. Their gills are lamellar, i.e. plate-like.
Prawns and shrimp are both decapod crustaceans i.e. that they have exoskeletons and 10 legs. They can be found in salt water and fresh water all over the world, typically swimming in search of food. Both shrimp and prawns tend to stay near the ocean floor. They also have similar flavors, and come in a wide range of sizes from minuscule to quite large.
In commercial farming and fisheries, the terms shrimp and prawn are often used interchangeably. But of late, the term “prawn” only signifies freshwater forms of palaemonids and “shrimp” for the marine penaeids.
In the United Kingdom, the word “prawn” is more common on menus than “shrimp”; while it’s the opposite in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as “king prawns”, yet sometimes known as “jumbo shrimp”).
Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word “prawn” almost exclusively. When Australian comedian Paul Hogan used the phrase, “I’ll slip an extra shrimp on the barbie for you” in an American television advertisement, it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.
In Britain very small crustaceans with a brownish shell are called shrimp, and are used to make potted shrimp. They are also used in dishes where they are not the primary ingredient. Since British ruled India for many years, you can find the usage of prawns more than shrimps.
This shrimp biriyani is fried type. Shrimp are fried pretty crisp and crunchy. Once they are put in the Kurma they become soft and moist too. Since its sea food, spices and condiments are used less taking care not to over power.
Layering the tomatoes makes the rice juicy and moist with added benefit of not burning the biriyani. Rice should be cooked only half. I have used coconut oil and ghee which gives a unique flavor. Infused oil always give extra flavor to any given dish. I fried onions and then shrimps to make it flavorful as possible.
Marinate the cleaned shrimp in the basic marinade and keep for sometime.
Add 1/4 cup coconut oil and 2 tablespoon ghee in a frying pan. Fry 1 cup sliced onions till golden in color. Drain and keep aside.
Fry the marinated shrimp till crisp and keep aside.
Add the remaining oil to a casserole and saute the sliced onions mentioned in the kurma part.
Once wilted, add the whole spices and mix up.
Add the green chilies and saute till raw smell disappears followed by ginger garlic and turmeric powder.
Saute till aromatic adding a tablespoon of ghee. Pop in tomatoes and cook till mushy.
Add lime juice, mint and coriander and mix up well. Cook for further 5 minutes.
Add the fried shrimp and mix up adjusting salt. Cook for 5 minutes.
Boil the water given under the rice adding whole spices and salt.
Add the washed rice and cook till half done. Drain.
Spread a teaspoon of ghee and layer quarter of rice. Sprinkle some kurma and add the next 1/4 of rice.
Then layer the kurma on top of the rice and cover with the remaining rice.
Stick the lid on and cook till done and steam comes out.
Serve with your choices of sides