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Malabar Chemmeen (Prawn) Biriyani

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • For marination:
  • 1 kg prawns cleaned and deveined
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • Salt to taste
  • For masala:
  • 2 tbsp coconut oil
  • 3 meduim onions thinly sliced
  • 3 green chillies slit
  • 1 tbsp ginger garlic paste
  • 2 large tomatoes chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp fennel powder
  • 1/2 tsp garam masala powder
  • 3 tbsp chopped mint leaves
  • 3 tbsp chopped coriander leaves
  • Salt to taste
  • For rice:
  • 2 1/2 cup basmati rice washed and drained
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 green cardamom
  • 3 cloves
  • 10-15 black pepper
  • 1 star anise
  • Salt to taste
  • For dum:
  • 2 tbsp + 1 tbsp ghee
  • 1 large onion thinly sliced
  • 1 tbsp raisins
  • 15 cashew nuts slit
  • 2 tbsp garam masala powder
  • 4 tbsp chopped mint leaves
  • 4 tbsp chopped coriander leaves

Instructions

  • Combine the ingredients under "for marination" in a pressure cooker and leave to rest for an hour.
  • Cook on high flame for one whistle and switch off. Allow the pressure to go by itself.
  • In a saucepan, heat oil. Saute the onions and green chillies till the onions are wilted.
  • Add the ginger garlic paste and cook till raw smell is gone. Add the tomatoes and cook on low flame, stirring occasionally till the masala gets all mashed up.
  • Add the turmeric and red chilli powder and cook for another couple of minutes.
  • Add the cooked prawns along with its liquid into this masala and cook till the sauce thickens.
  • Add in the fennel powder and garam masala powder and cook for another couple of minutes. Adjust the salt, add the coriander and mint leaves. Switch off and reserve.
  • In a deep saucepan, boil lot of water with the whole masalas and salt.
  • Add in the drained rice and cook on high flame till the water comes to a rolling boil.
  • Allow to cook for around 10 minutes on meduim heat or till the rice is almost 80% done - ie, when you bite in a rice, there will be a little raw portion in the center. Drain immediately and reserve.
  • In a fry pan, heat 2 tbsp ghee and fry the onions till nicely browned.
  • Fry the cashewnuts and raisins along with it. Reserve.
  • Heat a tawa for the dum. In a deep saucepan, put the remaining ghee at the bottom.
  • Put in the prawn masala. Sprinkle half the fried onions, garam masala powder, mint and coriander leaves.
  • Put in the rice and sprinkle the remaining of the dum ingredients on top.
  • Cover tightly with aluminium foil and close with the lid. Keep on the heated tawa on meduim-low flame for around 15-20 minutes.
  • Switch off and keep undisturbed for another 10 minutes.
  • For serving, take out the aluminuim foil. Mix well with a long spatula. Serve hot with cucumber onion raita and some thenga chammanthi!