Kerala style Prawns Biryani, Malabar Chemmeen Biryani
Author:
Yummy N Tasty
Posted on,
1, Feb 2016
11.8 K views.
6
3.2/5 ( 13 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
140-150 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Recipe video
Ingredients:
For Marination:
- Prawns, peeled and deviened - 500 Gms, big sized prawns preferred
- Kashmiri Chilly powder - 2 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam Masala - ½ Teaspoon
- Lemon Juice - 1 Tablespoon
- Salt as required(approx: 1 Teaspoon)
For Prawns Masala:
- Onion, large sized - 2 Nos, finely chopped
- Tomato, medium sized - 2 Nos, finely chopped
- Garlic - 10-12 cloves, finely chopped
- Ginger - 3 inch piece, finely chopped
- Green Chillies - 5 Nos, finely chopped
- Pepper powder - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Lime juice - 1 Tablespoon
- Chopped coriander leaves - ¼ cup
- Curry leaves - 1 sprig, chopped
- Salt to taste
- Vegetable oil for frying prawns
For Rice:
- Basmati/kaima/jeerasala rice - 3 cups
- Bay leaf - 1 Nos
- Cardamom - 6 Nos
- Black Cardamom - 2-3 Nos
- Cloves - 6 Nos
- Cinnamon sticks, 1 inch pieces - 2 Nos
- Cumin seeds - 1 Teaspoon
- Lemon juice - 1 Tablespoon
- Ghee - 2 - 2 ½ Tablespoon
- Water as required
- Salt as required
For Layering:
- Fried Onion - 1 ½ cup
- Garam masala - ¼ Teaspoon + ¼ Teaspoon
- Chopped coriander leaves - ½ cup
- Chopped Mint Leaves - ¼ cup
- Ghee - 2-3 Tablespoon
- Orange food color - few drops, optional
- Essence of your choice or rose water - few drops
For Dough:
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions:
Prawn masala preparation:
- Wash the prawns, and drain the water completely.
- Marinate the prawns with the items listed under 'For marination' and set aside for 30 minutes.
- Heat oil in a large pan, shallow fry the prawns. Don't forget to flip to both sides occasionally. Transfer to a paper towel.
- In the same oil, add in the chopped onion, ginger, garlic, green chillies and saute until the onions become soft for about 15 minutes.
- Add in the chopped tomatoes, pepper powder and saute until the tomatoes becomes mushy and the gravy become thick.
- Now add in the shallow fried prawns and mix well. Cover and cook for about 20 minutes on low flame.
- Add in the chopped coriander leaves, curry leaves, garam masala and lime juice. Cover and cook for another 5 minutes.
- Remove from the fire and set aside.
Rice Preparation & Layering :
- Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
- In a cooking pot, pour enough water to cook the rice.
- Add in all whole spices mentioned under 'For rice', cumin seeds, ghee, lemon juice, salt and bring to boil on medium-high heat. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
- In a biriyani pot/oven proof dish, spread half of the prepared prawns masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the prawns masala layer.
- Then layer the left over prawns masala. Spread half of the toppings (fried onion, ¼ teaspoon garam masala, chopped coriander and mint leaves).
- Then layer the rest of the rice on top of it. Spread the left over toppings.
- Finally, pour 2-3 tablespoon of melted ghee, food color, and essence/rose water on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a tight lid - OR - seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook for about 20-25 minutes on very low heat.
- After 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and prawn masala from the bottom of the pan using a long spoon.
- Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
- How to make Fried Onion? ( makes about 1 ½ cup of fried onion(approx:) )
- Take 2 ½ - 3 cups of thinly sliced onions. Divide the sliced onions into 2 batches.
- In a large frying pan, heat required amount of oil for deep frying.
- Fry each batch with a pinch of salt till the onions are golden brown and crisp.
- Transfer to a paper towel to remove excess oil.
Comments
Recommended
Kerala style Prawns Biryani, Malabar Chemmeen Biryani
Author - Yummy N Tasty |
Posted on - 1, Feb 2016 |
Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-prawns-biryani-malabar-chemmeen-biryani/ |
Cooking time - 140-150 minutes |
Serving - 5-6 person(s) |
Ingredients :
For Marination:
- Prawns, peeled and deviened - 500 Gms, big sized prawns preferred
- Kashmiri Chilly powder - 2 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam Masala - ½ Teaspoon
- Lemon Juice - 1 Tablespoon
- Salt as required(approx: 1 Teaspoon)
For Prawns Masala:
- Onion, large sized - 2 Nos, finely chopped
- Tomato, medium sized - 2 Nos, finely chopped
- Garlic - 10-12 cloves, finely chopped
- Ginger - 3 inch piece, finely chopped
- Green Chillies - 5 Nos, finely chopped
- Pepper powder - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Lime juice - 1 Tablespoon
- Chopped coriander leaves - ¼ cup
- Curry leaves - 1 sprig, chopped
- Salt to taste
- Vegetable oil for frying prawns
For Rice:
- Basmati/kaima/jeerasala rice - 3 cups
- Bay leaf - 1 Nos
- Cardamom - 6 Nos
- Black Cardamom - 2-3 Nos
- Cloves - 6 Nos
- Cinnamon sticks, 1 inch pieces - 2 Nos
- Cumin seeds - 1 Teaspoon
- Lemon juice - 1 Tablespoon
- Ghee - 2 - 2 ½ Tablespoon
- Water as required
- Salt as required
For Layering:
- Fried Onion - 1 ½ cup
- Garam masala - ¼ Teaspoon + ¼ Teaspoon
- Chopped coriander leaves - ½ cup
- Chopped Mint Leaves - ¼ cup
- Ghee - 2-3 Tablespoon
- Orange food color - few drops, optional
- Essence of your choice or rose water - few drops
For Dough:
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions :
Prawn masala preparation:
- Wash the prawns, and drain the water completely.
- Marinate the prawns with the items listed under ‘For marination’ and set aside for 30 minutes.
- Heat oil in a large pan, shallow fry the prawns. Don’t forget to flip to both sides occasionally. Transfer to a paper towel.
- In the same oil, add in the chopped onion, ginger, garlic, green chillies and saute until the onions become soft for about 15 minutes.
- Add in the chopped tomatoes, pepper powder and saute until the tomatoes becomes mushy and the gravy become thick.
- Now add in the shallow fried prawns and mix well. Cover and cook for about 20 minutes on low flame.
- Add in the chopped coriander leaves, curry leaves, garam masala and lime juice. Cover and cook for another 5 minutes.
- Remove from the fire and set aside.
Rice Preparation & Layering :
- Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
- In a cooking pot, pour enough water to cook the rice.
- Add in all whole spices mentioned under ‘For rice’, cumin seeds, ghee, lemon juice, salt and bring to boil on medium-high heat. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
- In a biriyani pot/oven proof dish, spread half of the prepared prawns masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the prawns masala layer.
- Then layer the left over prawns masala. Spread half of the toppings (fried onion, ¼ teaspoon garam masala, chopped coriander and mint leaves).
- Then layer the rest of the rice on top of it. Spread the left over toppings.
- Finally, pour 2-3 tablespoon of melted ghee, food color, and essence/rose water on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid – OR – Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a tight lid – OR – seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook for about 20-25 minutes on very low heat.
- After 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and prawn masala from the bottom of the pan using a long spoon.
- Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don’t overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that’s the right consistency.
- How to make Fried Onion? ( makes about 1 ½ cup of fried onion(approx:) )
- Take 2 ½ – 3 cups of thinly sliced onions. Divide the sliced onions into 2 batches.
- In a large frying pan, heat required amount of oil for deep frying.
- Fry each batch with a pinch of salt till the onions are golden brown and crisp.
- Transfer to a paper towel to remove excess oil.
All rights Reserved. Copyright © 2011 - 2024 - https://www.yummyntasty.com