Go Back

Thalassery Chemmeen Biriyani

Course Rice
Cuisine Malabar
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 -6
Author Rafeeda

Ingredients

  • FOR MARINATION:
  • 750 gm prawns cleaned
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1 tsp ginger garlic paste
  • 1/4 tsp fennel powder
  • 1/4 tsp garam masala
  • Salt to taste
  • 1 tbsp coconut oil
  • FOR MASALA:
  • 2 tbsp coconut oil
  • 2 large onions sliced
  • 3 green chillies slit
  • 2 to matoes chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 4 tbsp chopped mint leaves
  • 4 tbsp chopped coriander leaves
  • Salt and pepper to taste
  • FOR RICE:
  • 2 tbsp ghee
  • 3 cardamom split
  • 1 pc cinnamon
  • 3 cloves
  • 1 bay leaf
  • 1 star anise
  • 1 tbsp peppercorn
  • 1 sprig curry leaves
  • 1 small onion thinly sliced
  • 4 cups water
  • Salt to taste
  • 2 1/2 cup Jeerakashaala rice soaked for 15 minutes, washed and drained
  • FOR DUM:
  • 3 tbsp ghee
  • 2 tbsp coconut oil
  • 1 large onion thinly sliced
  • 15 cashews
  • 15-20 raisins
  • 1 tbsp garam masala powder
  • 4 tbsp chopped coriander leaves
  • 4 tbsp chopped mint leaves
  • 1-2 tbsp rosewater

Instructions

  • Combine all ingredients except oil in the "for marination" section till well combined. Allow to marinate for at least one hour.
  • Fry the marinated prawns in the coconut oil flipping the sides, till browned and almost 75% cooked. Set aside.
  • In a saucepan, we can start making the masala by heating the coconut oil. Add the onions and chillies and saute till the onions are soft.
  • Add the tomatoes and cook till they are all mashed up.
  • Add in the turmeric and red chilli powder and saute well. Continue to cook till the tomatoes are totally cooked.
  • Add in the fried prawns and cook for a few more minutes. Sprinkle in some water if the masala looks too dry.
  • Add in the garam masala powder, mint leaves, coriander leaves and seasoning. Mix well and switch off.
  • While the masala is getting cooked, make the rice. Heat the ghee and fry the whole spices.
  • Add the curry leaves and onion and saute till witled.
  • Add the water and bring it to boil. Add salt.
  • Add in the drained rice and keep on high flame till the water comes to a rolling boil.
  • Keep it on the lowest flame possible and cook on closed lid till the water is absorbed and the rice is almost cooked - there will still be a bite. Switch off.
  • For the dum ingredients, heat the coconut oil and ghee in a deep frying pan.
  • Add the sliced onions with a sprinkle of salt and fry till browned. Drain and set aside.
  • Fry the cashews and then the raisins and set aside. Keep the frying oil aside.
  • Keep a tawa to heat on low flame. In a large saucepan, sprinkle a spoon of the leftover oil. Spread a thin layer of rice.
  • Add the whole prawn masala on top. Sprinkle half fried onions, cashewnuts, raisins, chopped mint and coriander leaves and garam masala.
  • Layer the remaining rice over the masala. Sprinkle the remaining dum ingredients, the leftover fried oil, and the rosewater.
  • Cover with foil and close the lid tightly. Keep the saucepan on top of the hot tawa.
  • Keep on high flame for 5 minutes, then reduce to the lowest and keep it for 20 minutes. Switch off.
  • Open the lid and remove the foil at the time of serving. Mix well and serve hot with raita and pickle.