Name: Kerala Prawns Biriyani | Chemmeen Biryani
Prep time: 45 min
Total time: 45 min
Ingredients: 2 cups Basmati rice; 3 cups Water; 1 stick Cinnamon; 4 nos Cloves; 1 tbsp Rosewater; Salt (As reqd); 1 tbsp Ghee; 2 tsp Chilly Powder; 1/2 tsp Turmeric powder; 1 no. Onion(large) (Sliced); 1/2 Cup Pudina leaves (Chopped); 1/2 Cup Coriander leaves (Chopped); 1 tbsp Ginger Garlic paste; 2 nos. Green chilly (Ground); 1/2 a lemon Lime water; 1 1/2 tbsp Coriander powder; 1 tsp Garam masala; Salt (As reqd); 1/4 cup Water; 10 nos. Cashews (Roasted); 10 nos. Raisins (Roasted); 2 tbsp Spring Onions (Chopped)

Kerala Prawns Biriyani | Chemmeen Biryani

By RajiGopan

• March 5, 2009

The Aromatic Allure Of Kerala Prawns Biriyani

Kerala Prawns Biriyani is a culinary masterpiece that captures the essence of South Indian flavors in every mouthful. This delectable dish is a symphony of fragrant spices, succulent prawns and aromatic basmati rice, coming together to create a culinary experience that’s nothing short of extraordinary.

Blessedness Of Coastal Bounty

At its core, Kerala Prawns Biriyani also termed Chemmeen Biriyani, is a celebration of the coastal bounty that graces the state’s shores. Prawns, plucked fresh from the Arabian Sea, lend their succulence to this dish, creating a marriage of land and sea that is quintessentially Kerala styled. The dish is a testament to the resourcefulness of the people, who have mastered the art of blending locally sourced ingredients to create a symphony of tastes and aromas.

Culinary Heritage

Known for its rich heritage and diverse culinary traditions, Kerala has carved a niche for itself in the world of gastronomy, and Prawns Biriyani stands as a testament to this culinary prowess. This iconic dish seamlessly blends the coastal influence of fresh seafood with the bold spices that characterize Kerala’s cuisine.

Crafting The Perfect Meal

The preparation of the dish is an art form in itself. Each step is executed with precision, from marinating the prawns in a spice-laden mixture to layering the biriyani with aromatic basmati rice and garnishing with roasted cashews and raisins. The slow-cooking process allows the flavors to meld, creating a harmonious dish that reflects the patience and dedication embedded in Kerala culinary traditions.

A Feast For The Senses

Imagine a plate filled with perfectly cooked prawns, blended in a masala coating, that dance on your taste buds. The rice, meticulously layered with fragrant spices, roasted cashews and raisins, forms the perfect canvas for the star of the show – the succulent prawns. Each grain of rice is infused with the essence of carefully chosen spices, creating a harmony of flavors that is unique to Kerala’s culinary landscape.

Conclusion

Whether enjoyed on a festive occasion or a quiet evening at home, Chemmeen Biriyani is a gastronomic delight that beckons all who appreciate the artistry of fine dining. It’s a culinary journey through history, tradition and flavor.

Kerala Prawns Biriyani | Chemmeen Biryani

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Prep Time 45

Total Time 45

Course Main Dish

Cuisine Kerala

Servings people

Ingredients

For Preparing Rice:

2 cups Basmati rice
3 cups Water
1 stick Cinnamon
4 nos Cloves
1 tbsp Rosewater
Salt As reqd
1 tbsp Ghee

For Marinating Prawns:

2 tsp Chilly Powder
1/2 tsp Turmeric powder

For Preparing Prawn Masala:

1 no. Onion(large) Sliced
1/2 Cup Pudina leaves Chopped
1/2 Cup Coriander leaves Chopped
1 tbsp Ginger Garlic paste
2 nos. Green chilly Ground
1/2 a lemon Lime water
1 1/2 tbsp Coriander powder
1 tsp Garam masala
Salt As reqd
1/4 cup Water

For Garnishing:

10 nos. Cashews Roasted
10 nos. Raisins Roasted
2 tbsp Spring Onions Chopped

Instructions

For Preparing Prawn Masala:

Marinate cleaned and drained prawns with chilli powder and turmeric powder, along with salt. Keep aside for a few minutes.
Heat oil in a pan and fry prawns lightly to a golden brown color. Do not make it too much crispy. Keep prawns aside.
In the same oil saute onions till transparent. Add ground green chilli, garlic and ginger paste and saute well.
Add coriander powder and garam masala powder . Saute well.
Add pudina and coriander leaves along with lime water and saute for few minutes.
Add partially fried prawns and mix well.
Add 1/4 cup of water and saute till water disappears and you get a thick gravy. Keep aside.

For Preparing Rice:

Wash and drain rice. In a pressure cooker pour ghee and heat.
Put cinnamon and cloves fry.
Add rice and saute for 2 minutes or so.
Add 3 cups of water along with salt and cover the lid of cooker. Put whistle. Cook in a medium flame. Turn off after one whistle.
When done, open lid and add rosewater and mix well.
In a serving dish put half of the cooked rice. Then put prawns masala and then again the rest of rice on top.
Garnish with roasted cashew nuts and raisins n spring onions.
:- Serve hot with Salad and Pickle.

Notes

You can visit this Kerala Egg Biriyani. You can also visit this link Mushroom Tandoori.

Tried this recipe?Let us know how it was!

Response (7)

l

lavanya reeju February 6, 2010

Great, we loved it….will try it again…thank you

P

Princybinu September 26, 2009

I chose this one coz ingredients and method seems to be simple and economic. Even though i tried prawns biriyani for the first time…it tasted gud…both me and my husband really enjoyed it..thanks a lot..try to add more of ur recipes….

R

Remya vasudevan March 5, 2009

SUPERB! really really thanks

b

bina March 18, 2009

thanx my family enjoyed it


Load more replies (3)
n

nithya gopal March 26, 2009

lovely thanks a lot raji

k

karthika venu March 26, 2009

really great recipe.thank you.keep posting your recipes

s

slipa gopi June 21, 2010

Wow this is great thanks a lot raji…simple dish which can be a great enjoyment for family especially for a poor cook like me..

4.20 from 10 votes (10 ratings without comment)

Kerala Prawns Biriyani | Chemmeen Biryani