Ingredients

• For the chemmeen masala:
• 20 prawns, shelled and de-veined
• 1 tsp - chilli powder
• 1/2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• Salt to taste
• 1/2 tsp - fennel seeds
• 150 gms - onion, sliced
• 3 green chillies, chopped
• 2 tbsp - ghee
• 5 tbsp - ginger-garlic paste
• 100 gms - tomatoes, sliced
• 1/2 tsp - pepper powder
• 5 tbsp - yoghurt
• 3 tbsp - cashewnut paste
• 50 gms - each coriander and mint leaves, chopped
• Juice of 1 lemon
• For the ghee rice:
• 60 gms - ghee150 gms - onions, sliced
• 1 tbsp - cashewnuts
• 1 tbsp - raisins
• 2 green cardamoms
• 2 cloves
• 2 bay leaves
• 4 sticks cinnamon
• 500 gms - basmati rice
• 1 liter water
• 1/2 tsp - garam masala
• A few drops of rose water

How to Make Malabar chemeen biryani

• Marinate prawns in half the powdered spices and salt for half an hour. Fry fennel seeds, onions and chillies in ghee until they are soft.
• Add ginger-garlic paste and saute.
• Add the tomatoes, remaining powdered spices and pepper and saute for a minute.
• Add the rest of the ingredients and fry.
• Add prawns and cook till done.
• To make the rice, heat ghee in a large pan and fry half the onion until golden brown.
• Drain and set aside.
• Add cashew nuts and raisins to the pan and fry.
• Remove and set aside. Saute the remaining onions in the ghee and add whole spices.
• Add rice and fry for 5 mins on low heat. Add water.
• Cook uncovered on high heat.
• When water is reduced, lower the heat, sprinkle garam masala and rose water over it, cover tightly and cook till done.
• Layer rice with prawn masala and bake, or serve with prawn masala on the side.