Kerala Prawns Biriyani/Chemeen Biriyani-Learn how to prepare Kerala style Prawns biriyani.
Kerala Prawn Biriyani
Ingredients
For rice
- 1.5 cups Jeerakashala rice or Basmati rice
- 6 to 8 cups Water
- 1 tsp Ghee
- 2" piece Cinnamon
- 3 Cloves
- 3 Cardamom
- 1/8 tsp Fennel seeds
- Salt,to taste
For marinating prawns
- 1.5 cup Prawns,cleaned
- 2 tsp Ginger garlic paste
- 2 tsp Kashmiri chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- 1/2 tsp Black pepper powder
- 1 tsp lemon juice
- Salt To taste
For prawns masala
- 1.5 cup Onion,sliced ( 2 medium)
- 1 or 2 Green chili,sliced or according to taste
- 1.5 tsp Ginger,finely chopped
- 1.5 tsp Garlic.finely chopped
- 2 to 3 tsp Kashmiri chili powder (according to taste)
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Black pepper powder
- 3/4 to 1 tsp Garam masala powder
- 1/2 tsp Black pepper powder
- 1/2 cup Tomato,finely chopped (1 medium tomato)
- 1/2 cup Corinader leaves,chopped
- 1/4 cup Mint leaves ,chopped
- 1/2 cup Thick coconut milk (optional,or use 1/2 cup hot water)
- 1/4 cup Hot water
For Garnishing/Layering
- 2 tbsp Cashew nuts
- 1 tbsp Raisins
- 1 cup Onion,sliced
- 1 or 2 tbsp Mint and coriander leaves ,chopped
- 1/8 tsp Garam masala powder
- 1 to 2 tsp Ghee
Instructions
- TO PREPARE RICE Wash the rice until water runs clear.Soak rice in plenty of water for about 20 minutes.Drain well.Bring 6 to 8 cups water to a boil in a large pot.Add ghee,cinnamon,cloves,cardamom,fennel seeds and salt to taste.
- Add the drained rice and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow to cool slightly.
- TO PREPARE THE GARNISHHeat ghee in a pan,fry the cashewnuts and raisins separately until it turns golden brown.Drain and set aside until required.Fry the onions until golden brown,drain and set aside.
- TO PREPARE PRAWNS MASALAAdd all the ingredients listed under 'For marinating prawns' in a mixing bowl,add the prawns and mix to coat evenly.Set aside for about 15 minutes.Heat oil in a pan and fry the prawns until cooked through and turns golden brown.
- Transfer the cooked prawns into a bowl,set aside until required.In the same pan,add more oil ,if required and add the onions,saute until it turns transparent.
- Add the green chili,ginger and garlic.Saute until onion turns golden brown.Reduce the flame to low and add the Kashmiri chili powder,turmeric powder,coriander powder,black pepper powder and garam masala.Add 2 tbsp water and stir well.
- Cook,stirring constantly until the masala starts to leave the sides of the pan.Now add the tomato and cook until it turns mushy.
- Add the coconut milk(if using)and water.Stir well and cook for few minutes,until the gravy turns thick.
- Add the cooked prawns,coriander leaves,mint leaves.Mix well until the masala coats the prawns.Switch off the flame.
- FOR LAYERINGTake a heavy bottomed pan and add half of the prepared prawns masala.Next add half of the rice on top.Sprinkle half of the fried onions,cashewnuts ,raisins,coriander leaves,mint leaves ,a pinch of garam masala and 1 tsp ghee on top.Now add the remaining prawns masala on top.
- Top with the remaining rice,sprinkle the leftover fried onion,cashewnuts ,raisins,coriander leaves,mint leaves,a pinch of garam masala and 1 tsp ghee.Cover with a tight fitting lid.Heat a heavy bottomed pan/tawa and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.( Alternately you can balke the biriyani in an preheated oven at 180 deg C for about 20 to 25 minutes.)Serve with raita,pickle and pappadam.
NOTES
- 1 cup=250 ml
- For best results ,use homemade Garam Masala .
- Click here for more rice and pasta recipes.
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