Description
Matka Prawn Biryani, also known as Kudukka Prawn Biryani in Kerala, is a coastal variation of dum biryani that is slow-cooked in a sealed clay pot to lock in the delicate flavors of seafood and spices. This preparation is especially popular in the coastal districts of Kozhikode, Alappuzha, and Kannur, where traditional matka cooking remains a celebrated culinary method.
Fresh prawns are marinated with turmeric, chili powder, lemon juice, and ginger-garlic paste, then sautéed in a masala made from onions, green chilies, tomatoes, and whole spices like cinnamon, cloves, and cardamom. This is layered with fragrant jeerakasala or basmati rice, fried onions, ghee, and fresh herbs inside a clay pot, which is sealed and cooked over a slow flame. The result is a biryani infused with earthy aroma and subtle coastal spice.
Matka Prawn Biryani is often prepared for weekend meals, family gatherings, and festive occasions, and is cherished by seafood lovers in Kerala and by diaspora communities in Mississauga, Scarborough, and Vancouver.
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