Kerala Style Prawns & Shrimp Biryani -Chemmeen Biryani Recipe

Step 1: Start making Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe) by mixing prawns with ingredients mentioned under marinating prawns, and refrigerate for 2-3 hours

Step 2: Meanwhile you can prepare basmati rice for biryani

Step 3: Meanwhile, grind grated coconut and coriander leaves into a smooth paste

Step 4: Also grind soaked cashews and keep aside

Step 5: Heat oil in a Stir-fry pan and shallow fry marinated prawns and keep aside

Step 6: In the same pan, heat oil and add onions, 1 tablespoon ginger-garlic paste and green chillies, sauté till done

Step 7: Once the onions are soft, add chopped tomatoes and sauté till cooked

Step 8: Now add curd, ground paste of coconut-coriander and stir well

Step 9: Once it comes to boil and the raw smell disappears, add shallow fried prawns and cook on low flame and sauté for 5-6 minutes till the prawns are well-coated with masala

Step 10: Add the cashew paste and garam masala

Step 11: Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly

Step 12: Switch off flame and allow the pan to cool

Step 13: Instruction for RiceWhile the prawn is getting marinated, drain all water from soaked basmati rice

Step 14: Meanwhile, heat ghee/oil in a pressure cooker and splutter cardamom, cloves and cinnamon till aromatic and add rice to fry for 5 minutes or until rice starts cracking

Step 15: Add the water, lemon juice, salt and leaves

Step 16: Stir well

Step 17: Cover the pressure cooker with lid without weight

Step 18: Cook on a high flame till a strong steam comes through

Step 19: Turn the flame to a complete sim and cook for 5 minutes

Step 20: Switch off flame and leave to cook on residual heat of the stove for 30 minutes

Step 21: Once the rice is ready, fluff the rice with a fork or spread the rice on a tray & keep aside

Step 22: Instruction For GarnishHeat ghee/oil in a pan and fry the cashews and raisins

Step 23: Remove them from the pan and fry the onions till golden brown

Step 24: Drain any excess ghee on a paper towel

Step 25: Layering The Biryani - Stove Top MethodGrease a thick bottomed Biryani pot/Stew pot with ghee

Step 26: Add a layer of the prawns masala as the bottom layer

Step 27: Next add a layer of rice as the second layer

Step 28: Repeat layers till the masala and rice is used up completely

Step 29: The top most layer of the biriyani must be the rice

Step 30: Drizzle a little ghee between each layer

Step 31: Sprinkle coriander and mint leaves on top

Step 32: Cover with lid and cook for 15 to 20 minutes on lowest flame

Step 33: Once the biriyani is done, spread the garnish all over and cover again and keep closed for at least 15 minutes to cook in residual heat

Step 34: Layering The Biryani – Oven MethodPreheat Oven at 180 degree Celsius for 10 minutes

Step 35: Grease a baking dish with ghee and add layers and garnishing like mentioned above under stove top method

Step 36: Cover dish with aluminium foil or wet cloth and bake for 25-30 minutes

Step 37: Serve Chemmeen Biryani hot with papad and Burani Raita or Lauki Raita