Beehoon Prawn Biryani (Vermicelli Prawn Biryani)

Very unusual recipe shared by famous cook Devagi Shanmugam in her one of the cookbook. Really appreciate it.

• 500gm large prawns peeled and deveined


• 1 1/2 tbsp ghee


• 1 cinnamon stick


• 4 cardamom pods


• 4 cloves


• 1 onion minced


• 1 sprig curry leaves


• 1 red chili halved lengthwise


• 1 tomato diced


• 1/2 cup roasted cashew nuts

Marinade :

• 2 tbsp garlic paste


• 1 tbsp grated ginger


• 1 1/2 fish curry powder


• 1/2 tsp sugar


• 1 1/2 tbsp yogurt


• 1/2 tsp salt


• 1 tbsp mint leaves


• 1 tbsp minced coriander leaves

Stir Fried Behoon:

• 1 tbsp ghee


• 3 cardamom pods


• 3 cloves


• 1/2 tsp fennel  coarsely pounded


• 3 cloves garlic smashed


• 1 chili deseeded and sliced


• 1/2 inc fresh ginger


• 1/4 cup yogurt


• 3/4 cup chicken stock


• 1/2 tsp yellow coloring


• 1 tsp salt


• 300g dried vermicelli soaked in warm water for 20 minutes


• 1/2 cup grated carrot

Preparation Method:

Marinate the prawns first by combining the marinate ingredients with the prawns and mix well. Allow to marinate for 20 minutes

Meanwhile prepare the stir fried beehoon. Heat ghee in a wok over medium heat and stir fry the cardamom, cloves, and fennel until fragrant for 2 minutes. Add garlic, ginger,  and continue to stir for another 1 minute. Pour in the yougurt, chicken stock, and coloring; season with salt. Bring the mixture to boil, and then add the noodles, and toss until gravy absorbed. You may add more gravy if the noodles is too dry.  Add chili and grated carrot. Remove from heat and keep aside.

To cook the prawns, heat the wok over medium heat. Stir fry, cinnamon, cardamoms, cloves until fragrant for 1-2 minutes. Add sliced onions, curry leaves, and chilli and continue to stir fry 2 minutes until onion turns golden brown. Add tomato and stir fry until soft. Stir in marinated prawns.  Add little water. Mix well. Simmer uncovered for 3 minutes in slow fire until prawn cooked.  Turn off heat.

Return the cooked noodles, to the wok mand mix well. Transfer to a serving platter. Garnish with cashews and serve hot.