Chemmeen Biriyani recipe| Big Prawns Biriyani recipe – കൊഞ്ച് ബിരിയാണി

Name: Chemmeen Biriyani recipe| Big Prawns Biriyani recipe – കൊഞ്ച് ബിരിയാണി
Prep time: 60 min
Cook time: 60 min
Total time: 2 h
Yield: 500gm
Cuisine: Indian
Ingredients: Basmati Rice; Bay Leaf; Big Onion; Cardamom; Cinnamon; Cloves; Coconut Oil; Coriander leaves; Coriander Powder; Curd; Garam Masala Powder; Garlic; Garlic Paste; Ghee; Ginger; Ginger Paste; Green Chilly; Lemon Juice; Mint Leaves; Onion; Red Chilly Powder; Salt; Tomato; Turmeric Powder; Water

2013-11-30

Cuisine: Indian, Kerala, കേരളം
Course: Dinner, Main
Skill Level: Moderate
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Yield: 500gm
Servings: 2 nos
Prep Time: 60m
Cook Time: 60m
Ready In: 2:00 h

MaherBan

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Chemmeen Biriyani | Big Prawns Biriyani – കൊഞ്ച് ബിരിയാണി recipe

Prawns biriyani A.K.A Chemmeen biriyani ( കൊഞ്ച് ബിരിയാണി ) is a very delicious and very popular in Kerala homes.

The special spices used in big prawns biriyani is nutmeg (Jaathikka), mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions and garlic.

Biryani means a dish where rice and a curry of meat or fish cooked separately, then brought together and layered.

Chemmeen biriyani recipe | Prawns biriyani recipe

Ingredients

Basmati rice - 2 cup
Water - 4 cups
Cardamom - 3 nos
Cinnamon - 2 pieces
Cloves - 3 nos
Bay Leaf - 2
Onion - 1 (sliced)
Lemon Juice - 2 tsp
Salt to taste
Big prawns - 4 nos (deveined and washed)
Red chilly powder - 2 tsp
Turmeric powder - 2 tsp
Coriander powder - 2 tsp
Ginger garlic Paste - 2 tsp
Lemon Juice - 1 tsp
Salt to taste
Ghee - 5 tsp
Onion - 2 nos (Sliced)
Green chillies - 5 nos
Mint leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Coconut oil - 1/2 cup
Curd - 1 cup
Tomato - 1 no (chopped)
Cashew nuts - 10 (fried)
Raisins - 10 (fried)

Method

Step 1

Wash and soak the rice for 10 minutes. Drain and keep aside. Boil 4 cups of water.

Step 2

Heat a pan and add ghee, cardamom, cinnamon, cloves, bay leaf, sliced onion and saute for 4 minutes. Add the drained rice and saute well. Add boiled water and salt to the rice and cook for 10 minutes. Sprinkle lime juice to it and stir well. The rice is ready.

Step 3

Clean the big prawns and marinate with 1 tsp red chilly powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger garlic paste and salt. keep it for half an hour.

Step 4

Heat oil in a pan shallow fry the big prawns for 5 minutes.

Step 5

In the same oil sort the sliced onion for 3 minutes. Add ginger garlic paste, green chillies add stir well.

Step 6

Add red chilly powder, turmeric powder, coriander powder, tomato, mint leaves, coriander leaves, curd and mix well. Add fried big prawns, salt and cook in low flame for 5 minutes. Prawns gravy is ready now.

Step 7

Take another big vessel for stacking layers for biryani. Spread some prawns gravy first. Now spread some rice enough to cover the prawns gravy.

Step 8

Again spread prawns gravy, then rice, again ghee, mint leaves, fried cashews and raisins. Repeat the same process, until gravy is over and finish it up with rice on top.

Step 9

Cover tightly with a heavy weight and cook about 25 mins on slow heat. Prawn biryani is ready.

Step 10

Serve hot prawns biryani with salad.

Recipe Type: Biriyani Recipes, Christmas Special, Dinner, Easter Recipe, Eid Recipes, Fish, Lunch, New Year Recipe, Ramadan Special, Rice Varities, Seafood Recipes, Shrimp Recipes Tags: Biriyani Recipe, Easy Homemade Recipe, Eid Recipe, Eid Special Biryani and Rice Recipes, Eid Special Recipe, Iftar Recipe, kerala iftar recipes, Kerala Muslim Cuisine, Kerala Recipes, Malabar recipe, Nombu tura recipe, Prawns Biriyani Recipe, Prawns Recipe, Ramadan Recipe, Ramzan Recipe, Sea Food Recipe Ingredients: Basmati Rice, Bay Leaf, Big Onion, Cardamom, Cinnamon, Cloves, Coconut Oil, Coriander leaves, Coriander Powder, Curd, Garam Masala Powder, Garlic, Garlic Paste, Ghee, Ginger, Ginger Paste, Green Chilly, Lemon Juice, Mint Leaves, Onion, Red Chilly Powder, Salt, Tomato, Turmeric Powder, Water

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