Malabar chemeen biryani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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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.

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