Chemeen Biriyani Malabar style hails from the northern districts of the Indian state of Kerala. This seafood biriyani brings out the taste of prawns and also has distinct taste of all the spices & herbs used.If you are a biriyani lover this one is a must try for you.
Ingredients for Malabar Prawn Biryani
For the prawn gravy
- Big Prawns – 600 gms (deshelled)
- Turmeric powder – 1 tsp
- Chilli powder – 2 tsp
- Coriander powder – 1 tsp
- Pepper – 1 tsp
- Green chillies – 4(slit)
- Salt – to taste
- Ghee – 2 tsp
- Onion – 3 (sliced)
- Saunf/fennel seeds – 1 tsp
- Tomato – 2(chopped)
- Yoghurt – 3 tbsp
- Cashew paste – 5 tbsp
- Ginger-garlic paste – 3 tbsp
- Lime juice– 1 lemon
- Coriander leaves – 2 tbsp (chopped)
- Mint leaves – 2 tbsp (chopped)
For the rice
- Basmati rice – 2 cups
- Cloves – 4
- Cinnamon stick – 2
- Cardamom – 4
- Bay leaf – 2
- Ghee – 5-6 tbsp
- Cashews – 2 tbsp
- Raisins – 2 tbsp
- Onion – 4-5 (sliced)
- Rose water – a few drops
- Refined Oil – as required
Procedure for preparing Malabar Prawn Biryani
Marinate the prawns with ½ tsp turmeric powder, ½ tsp coriander powder, ½ tsp pepper, 1 tsp chilli powder and salt for half an hour.
Meanwhile heat 2 tsp ghee in a pan/kadhai and allow the fennel seeds to splutter. To this add the sliced onions and green chillies and sautÃ© till soft. Now add ginger- garlic paste and again sautÃ© for 2 minutes.
Add the remaining powdered masalas (pepper, turmeric, coriander and chilli powder) and fry till the masala is well cooked.
To this add chopped tomatoes, cashew paste and yoghurt and mix well.
Now add the marinated prawns and fry till till the prawn is cooked.
Finally add the chopped coriander and mint leaves along with the lime juice and mix well.Check seasoning (add more salt if required). Remove from heat.
For the rice soak the basmati rice for half an hour and then drain the water.
In a big vessel heat the 4 tbsp ghee and 2 tbsp oil and add bay leaf, cinnamon, cloves and cardamom. To this add the basmati rice and fry till the colour of the rice changes a bit.
Now add 4 cups of boiling water to it and mix well. Cook the rice on high flame till half done and then add rose water and close it with a tight lid and cook on low flame till done.
While the rice is cooking in a pan heat remaining oil and ghee and fry the sliced onions till crispy brown and keep aside.
In the same oil/ghee fry the cashews and keeps aside. Do the same with the raisins.
Once the rice is cooked and water is fully evaporated then add the fried onions, cashews and raisins to the rice and mix well.
Now to set the Biriyani in a big dish first spread one layer of rice then on top of it spread one layer of the prawn masala. again on top of the prawn spread another layer of rice and the a layer of prawn masala. Repeat the entire procedure for the remaining rice and prawn. Finally to set the biryani bake it in oven. Serve hot with curd raita, pappad, boiled egg and pickle.