Kerala style Prawn Biryani – Chemmeen Biryani

I sometimes feel that the Biryani is so simple to cook than the other regular dishes. I love cooking biryani. Irrespective of the cooking method or the ingredients. I also love trying a different style of biryani. I started cooking kerala style of biryani from my college days itself as I and my sister loves it. I learnt it from the Malayalam tv cooking shows in those days. Not only biryani, but I also love a lot of dishes from kerala. Some of the kerala dishes has become a part of our regular meal. Try different cuisines and relish the taste.

Also, check my other Seafood recipes.

I have posted other prawn recipes like,

Spicy Prawn Fry

Tawa Prawns

Prawn masala

Prawn Drumstick curry

Chemmeen manga saru

Pepper Prawns masala

Chemmeen curry with thenga kothu

Prawn varuthathu

Let’s see how to make Prawn Biryani.

Preparation Time: 30 mins

Cooking Time: 50 mins

Serves : 3

INGREDIENTS REQUIRED

For Garnishing

Cashews – 15

Raisins – 1/8 cup

Onions – 1 cup

Oil – 1/2 cup for frying

Coriander leaves – 1/2 cup (chopped)

Mint leaves – 1/4 cup (chopped)

Ghee – 1 tbsp

For Cooking Rice

Ghee – 2 tbsp

Cinnamon – 2

Cardamom – 3

Cloves – 3

Seeraga samba / Jeerakasala rice – 1.25 cup

Salt to taste

Lemon – 1/2

Water – 2.5 Cups

For Marinating Prawns

Prawns – 500g (deshelled and deveined)

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – 1/2 tsp

Garam masala – 1/2 tsp

Lemon – 1/2

Ginger garlic paste – 1 tsp

For making Masala

Onion – 2 Cups (sliced)

Crushed green chillies – 1 tbsp

Ginger garlic paste – 1 tbsp

Tomato – 1(medium-sized,chopped)

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 1/2 tbsp

Garam masala – 1/2 tsp

Salt to taste

METHOD

1.Heat oil for frying in a pan. Add the cashews. Fry them to golden and remove them. Then fry the raisins to golden. Also, fry the onions to golden. Reserve them to use later.

2. Deshell and devein the Prawns. Wash them well with Turmeric powder. Then marinate it with turmeric powder, red chilli powder, salt, garam masala, ginger garlic paste and mix well. Allow them to Marinate for about 30 mins.

3. Fry the marinated Prawns in the oil for 5 minutes. Then remove them to a plate.

4. While marinating the Prawns. Wash the rice well in water and soak them in water for about 30 mins. After that drain the water. In a pot heat ghee. Add Cinnamon, cardamon and Cloves. Let them splutter. Then add the drained rice to it. Saute the rice well in ghee for 2 minutes in low flame. Then add 3 cups of water. Add salt as required. Also, squeeze half lemon into it. Place the flame in high and bring it to boil. Then place the flame in low, cover with a lid and cook in dum for 10 minutes.

5. In the same pan which we fried Prawns. Add the onions. Saute them well till they turn light golden. Then add crushed green chillies, ginger garlic paste. Saute till the raw smell goes. Then add tomatoes. Saute until the tomatoes get mushy. Add salt as required. When the oil begins to appear. Then add Turmeric powder, red chilli powder and coriander powder and garam masala powder. Mix well and cook until the oil begins to separate. Then add the fried Prawns to it, mix well and cook for a few minutes. Then switch off the flame.

6. Now let’s start to layer it. Take half of the prawn masala out. Spread the masala well. Then put a layer of rice. Top it with fried cashews, fried raisins, fried onions, chopped coriander and mint leaves. Again repeat the layering with the remaining masala, rice and garnishing ingredients. Finally, drizzle the ghee on top. Cover the pot with a lid and cook in very low flame for 10 minutes.

Serve hot with Raita.

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