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Kerala Style Prawns & Shrimp Biryani -Chemmeen Biryani Recipe

Kerala Style Prawns & Shrimp Biryani -Chemmeen Biryani Recipe

By Admin
Prep Time Total in 220 M
Course Lunch
Cuisine Kerala Recipes
Diet Non Vegeterian

Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe) is a robust flavored seafood biryani made from prawns and shrimps. This is a perfect monsoon and winter season food with wonderful coastal flavors within and aroma spreading from this hot Prawns and Shrimp pilaf.

Ingredients

  • Ingredients For The Rice
  • 3 cups Basmati rice
  • soaked for 25-35 minutes
  • 6 Cardamom (Elaichi) Pods/Seeds
  • 6 Cloves (Laung)
  • 1 Cinnamon Stick (Dalchini)
  • 1 teaspoon Coriander (Dhania) Leaves
  • finely chopped
  • 1 teaspoon Mint Leaves (Pudina)
  • finely chopped
  • 3 tablespoons Ghee
  • 3-4 tablespoons Lemon juice
  • Salt
  • to taste
  • Ingredients For Marinating Prawns
  • 1/2 kg Prawns
  • cleaned and deveined
  • 1 tablespoon Ginger Garlic Paste
  • 1/2 tablespoon Red Chilli powder
  • 1/2 teaspoon Whole Black Peppercorns
  • ground
  • Salt
  • to taste
  • Other Ingredients
  • 3 Onions
  • finely chopped
  • 1/2 tablespoon Ginger
  • paste
  • 1/2 tablespoon Garlic
  • paste
  • 5 - 6 Green Chillies
  • 2 - 3 Tomatoes
  • finely chopped
  • 1 Fresh coconut
  • handful
  • grated
  • 1 Coriander (Dhania) Leaves
  • handful
  • 1/4 cup Mint Leaves (Pudina)
  • finely chopped
  • 1/2 cup Curd (Dahi / Yogurt)
  • 6 - 8 Cashew nuts
  • soaked in 2 tablespoons water
  • 1 teaspoon Garam masala powder
  • Oil
  • vegetable oil
  • 1 Salt
  • to taste
  • Ingredients For Garnish
  • 1 Cashew nuts
  • handful
  • 1 Sultana Raisins
  • handful
  • 1 Onion
  • finely sliced
  • 1 teaspoon Coriander (Dhania) Leaves
  • finely chopped
  • 1 teaspoon Mint Leaves (Pudina)
  • finely chopped
  • 1 teaspoon Mint Leaves (Pudina)
  • finely chopped

Instructions

Step 1

Start making Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe) by mixing prawns with ingredients mentioned under marinating prawns, and refrigerate for 2-3 hours

Step 2

Meanwhile you can prepare basmati rice for biryani

Step 3

Meanwhile, grind grated coconut and coriander leaves into a smooth paste

Step 4

Also grind soaked cashews and keep aside

Step 5

Heat oil in a Stir-fry pan and shallow fry marinated prawns and keep aside

Step 6

In the same pan, heat oil and add onions, 1 tablespoon ginger-garlic paste and green chillies, sauté till done

Step 7

Once the onions are soft, add chopped tomatoes and sauté till cooked

Step 8

Now add curd, ground paste of coconut-coriander and stir well

Step 9

Once it comes to boil and the raw smell disappears, add shallow fried prawns and cook on low flame and sauté for 5-6 minutes till the prawns are well-coated with masala

Step 10

Add the cashew paste and garam masala

Step 11

Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly

Step 12

Switch off flame and allow the pan to cool

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