Chemeen Biriyani, or Kerala-style prawn biryani, is a culinary masterpiece that tantalizes the taste buds with its vibrant flavors and aromatic spices. This seafood-centric variation on the classic biryani transcends the ordinary, offering a unique and unforgettable gastronomic experience. The succulent prawns, infused with the fragrant blend of Kerala spices, create a dish that is both rich and refined, a testament to the region's culinary heritage. The perfect balance of spices and the tender prawns combine beautifully with the fluffy basmati rice, creating a symphony of textures and tastes.
Imagine sinking your teeth into perfectly cooked prawns, their delicate sweetness mingling seamlessly with the complex, warm spices of the biryani. This recipe will guide you through each step, ensuring you achieve this culinary delight in your own kitchen. From preparing the marinade to layering the rice and prawns, we'll provide clear instructions and helpful tips to create an authentic and delicious Chemeen Biriyani.
Tools Needed
- Mixer
- Pans
- Strainer
- Tawa
Ingredients
- Basmati rice: 2 cups
- Prawns: 500 grams
- Onions: 3 medium
- Tomatoes: 2 large
- Ginger: 1 slice
- Green chilies: 3
- Garlic: 6 cloves
- Cumin: 1 teaspoon
- Lemon: 1 small
- Coriander leaves
- Mint leaves
- Ghee
- Cloves
- Cardamom
- Pepper
- Star anise
- Bay leaf
- Nuts
- Grapes
- Saffron
- Water
- Turmeric powder: 0.5 teaspoon
- Chili powder: 1 teaspoon
- Salt: to taste
- Sunflower oil
- Coconut oil (optional)
- Coriander powder: 2 teaspoons
- Black pepper powder: 0.5 teaspoon
- Garam masala powder: 0.75 teaspoon
- Curd: 2 tablespoons
- Tamarind: a little
- Rose water: 0.5 teaspoon
- Red food coloring: 1-3 drops
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Prawns
- Wash and set aside 2 cups of basmati rice.
- Clean 500 grams of prawns and set aside.
- Thinly slice 3 medium onions and set aside.
- Chop 2 large tomatoes into small pieces.
- Crush 1 slice ginger, 3 green chilies, and 6 cloves of garlic.
- Marinate prawns with ginger-garlic paste, turmeric powder, chili powder, salt, and half a lemon.
Step 2. Cook Rice and Prepare the Prawn Masala
- Boil water with ginger, cardamom, cloves, pepper, and bay leaf. Add rice, salt, and cook until three-quarters done.
- Fry nuts and grapes in hot oil until golden brown.
- Fry onions in oil until golden brown.
- Heat oil/ghee in a pan, add spices (star anise, cardamom, cloves, bay leaf), ginger-garlic-chili paste, and tomatoes. Cook until tomatoes soften and water evaporates.
- Add coriander powder, chili powder, turmeric powder, black pepper powder, garam masala powder, and curd. Stir well.
- Add marinated prawns and cook until done (3-5 minutes).
Step 3. Layer and Steam the Biryani
- Layer cooked rice, prawn masala, fried onions, nuts, grapes, coriander leaves, mint leaves, ghee, saffron, and rose water in a pan.
Step 4. Rest and Serve
- Steam on low heat for 10-15 minutes.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Always reduce the flame while adding powders to prevent burning.
- Cooking time for prawns is 3-5 minutes.
- Add saffron and rose water for color and aroma.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 30-40g
FAQs
1. Can I use frozen prawns for this recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before marinating.
2. What type of rice is best for Chemeen Biryani?
Basmati rice is traditionally used for its long grains and fluffy texture. Use high-quality basmati for the best results.
3. How can I make the biryani spicier?
Add more green chilies to the marinade, or include a pinch of extra chili powder or cayenne pepper to the spice blend.
With its vibrant flavors and aromatic spices, this Kerala-style prawn biryani is sure to become a new family favorite. The careful balance of sweet prawns and fragrant rice creates a truly unforgettable dish. Enjoy the delicious results of your culinary journey!