Kerala Style Prawns & Shrimp Biryani -Chemmeen Biryani Recipe
A non-veg Kerala Recipes recipe with basmati rice - soaked for 25-5 minutes, cardamom (elaichi) pods/seeds, cloves (laung). Ready in 3h 40m, serves 4.
Curated byAditya Nair🇮🇳
Instructions
37 steps- 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
prawns - cleaned and deveined(1/2 kg) - 2
Meanwhile you can prepare basmati rice for biryani
basmati rice - soaked for 25-5 minutes(3 cups) - 3
Meanwhile, grind grated coconut and coriander leaves into a smooth paste
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)ginger garlic paste(1 tablespoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)fresh coconut - handful(1)coriander (dhania) leaves - handful(1)mint leaves (pudina) - finely chopped(1/4 cup)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 4
Also grind soaked cashews and keep aside
basmati rice - soaked for 25-5 minutes(3 cups)- 8 cashew nuts - soaked in 2 tablespoons water(6)cashew nuts - handful(1) - 5
Heat oil in a Stir-fry pan and shallow fry marinated prawns and keep aside
prawns - cleaned and deveined(1/2 kg) - 6
In the same pan, heat oil and add onions, 1 tablespoon ginger-garlic paste and green chillies, sauté till done
ginger garlic paste(1 tablespoon)red chilli powder(1/2 tablespoon)onions - finely chopped(3)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)- 6 green chillies(5)onion - finely sliced(1) - 7
Once the onions are soft, add chopped tomatoes and sauté till cooked
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)onions - finely chopped(3)- 3 tomatoes - finely chopped(2)mint leaves (pudina) - finely chopped(1/4 cup)onion - finely sliced(1)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 8
Now add curd, ground paste of coconut-coriander and stir well
coriander (dhania) leaves - finely chopped(1 teaspoon)ginger garlic paste(1 tablespoon)whole black peppercorns - ground(1/2 teaspoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)fresh coconut - handful(1)coriander (dhania) leaves - handful(1)curd (dahi / yogurt)(1/2 cup)coriander (dhania) leaves - finely chopped(1 teaspoon) - 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
basmati rice - soaked for 25-5 minutes(3 cups)prawns - cleaned and deveined(1/2 kg)garam masala powder(1 teaspoon) - 10
Add the cashew paste and garam masala
ginger garlic paste(1 tablespoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)- 8 cashew nuts - soaked in 2 tablespoons water(6)garam masala powder(1 teaspoon)cashew nuts - handful(1) - 11
Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly
basmati rice - soaked for 25-5 minutes(3 cups) - 12
Switch off flame and allow the pan to cool
- 13
Instruction for RiceWhile the prawn is getting marinated, drain all water from soaked basmati rice
basmati rice - soaked for 25-5 minutes(3 cups)- 8 cashew nuts - soaked in 2 tablespoons water(6) - 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
basmati rice - soaked for 25-5 minutes(3 cups)cardamom (elaichi) pods/seeds(6)cloves (laung)(6)cinnamon stick (dalchini)(1)tablespoons ghee(3) - 15
Add the water, lemon juice, salt and leaves
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)-4 tablespoons lemon juice(3)salt - to tastesalt - to tastecoriander (dhania) leaves - handful(1)mint leaves (pudina) - finely chopped(1/4 cup)- 8 cashew nuts - soaked in 2 tablespoons water(6)salt - to taste(1)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 16
Stir well
- 17
Cover the pressure cooker with lid without weight
- 18
Cook on a high flame till a strong steam comes through
- 19
Turn the flame to a complete sim and cook for 5 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 20
Switch off flame and leave to cook on residual heat of the stove for 30 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 21
Once the rice is ready, fluff the rice with a fork or spread the rice on a tray & keep aside
basmati rice - soaked for 25-5 minutes(3 cups) - 22
Instruction For GarnishHeat ghee/oil in a pan and fry the cashews and raisins
tablespoons ghee(3)- 8 cashew nuts - soaked in 2 tablespoons water(6)cashew nuts - handful(1)raisins - handful(1) - 23
Remove them from the pan and fry the onions till golden brown
onions - finely chopped(3)onion - finely sliced(1) - 24
Drain any excess ghee on a paper towel
tablespoons ghee(3) - 25
Layering The Biryani - Stove Top MethodGrease a thick bottomed Biryani pot/Stew pot with ghee
tablespoons ghee(3) - 26
Add a layer of the prawns masala as the bottom layer
prawns - cleaned and deveined(1/2 kg)garam masala powder(1 teaspoon) - 27
Next add a layer of rice as the second layer
basmati rice - soaked for 25-5 minutes(3 cups) - 28
Repeat layers till the masala and rice is used up completely
basmati rice - soaked for 25-5 minutes(3 cups)garam masala powder(1 teaspoon) - 29
The top most layer of the biriyani must be the rice
basmati rice - soaked for 25-5 minutes(3 cups) - 30
Drizzle a little ghee between each layer
tablespoons ghee(3) - 31
Sprinkle coriander and mint leaves on top
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)coriander (dhania) leaves - handful(1)mint leaves (pudina) - finely chopped(1/4 cup)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 32
Cover with lid and cook for 15 to 20 minutes on lowest flame
basmati rice - soaked for 25-5 minutes(3 cups) - 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
basmati rice - soaked for 25-5 minutes(3 cups) - 34
Layering The Biryani – Oven MethodPreheat Oven at 180 degree Celsius for 10 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 35
Grease a baking dish with ghee and add layers and garnishing like mentioned above under stove top method
tablespoons ghee(3) - 36
Cover dish with aluminium foil or wet cloth and bake for 25-30 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 37
Serve Chemmeen Biryani hot with papad and Burani Raita or Lauki Raita
Rate this recipe
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Kerala Style Prawns & Shrimp Biryani -Chemmeen Biryani Recipe
A non-veg Kerala Recipes recipe with basmati rice - soaked for 25-5 minutes, cardamom (elaichi) pods/seeds, cloves (laung). Ready in 3h 40m, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
37 steps- 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
prawns - cleaned and deveined(1/2 kg) - 2
Meanwhile you can prepare basmati rice for biryani
basmati rice - soaked for 25-5 minutes(3 cups) - 3
Meanwhile, grind grated coconut and coriander leaves into a smooth paste
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)ginger garlic paste(1 tablespoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)fresh coconut - handful(1)coriander (dhania) leaves - handful(1)mint leaves (pudina) - finely chopped(1/4 cup)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 4
Also grind soaked cashews and keep aside
basmati rice - soaked for 25-5 minutes(3 cups)- 8 cashew nuts - soaked in 2 tablespoons water(6)cashew nuts - handful(1) - 5
Heat oil in a Stir-fry pan and shallow fry marinated prawns and keep aside
prawns - cleaned and deveined(1/2 kg) - 6
In the same pan, heat oil and add onions, 1 tablespoon ginger-garlic paste and green chillies, sauté till done
ginger garlic paste(1 tablespoon)red chilli powder(1/2 tablespoon)onions - finely chopped(3)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)- 6 green chillies(5)onion - finely sliced(1) - 7
Once the onions are soft, add chopped tomatoes and sauté till cooked
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)onions - finely chopped(3)- 3 tomatoes - finely chopped(2)mint leaves (pudina) - finely chopped(1/4 cup)onion - finely sliced(1)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 8
Now add curd, ground paste of coconut-coriander and stir well
coriander (dhania) leaves - finely chopped(1 teaspoon)ginger garlic paste(1 tablespoon)whole black peppercorns - ground(1/2 teaspoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)fresh coconut - handful(1)coriander (dhania) leaves - handful(1)curd (dahi / yogurt)(1/2 cup)coriander (dhania) leaves - finely chopped(1 teaspoon) - 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
basmati rice - soaked for 25-5 minutes(3 cups)prawns - cleaned and deveined(1/2 kg)garam masala powder(1 teaspoon) - 10
Add the cashew paste and garam masala
ginger garlic paste(1 tablespoon)ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon)- 8 cashew nuts - soaked in 2 tablespoons water(6)garam masala powder(1 teaspoon)cashew nuts - handful(1) - 11
Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly
basmati rice - soaked for 25-5 minutes(3 cups) - 12
Switch off flame and allow the pan to cool
- 13
Instruction for RiceWhile the prawn is getting marinated, drain all water from soaked basmati rice
basmati rice - soaked for 25-5 minutes(3 cups)- 8 cashew nuts - soaked in 2 tablespoons water(6) - 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
basmati rice - soaked for 25-5 minutes(3 cups)cardamom (elaichi) pods/seeds(6)cloves (laung)(6)cinnamon stick (dalchini)(1)tablespoons ghee(3) - 15
Add the water, lemon juice, salt and leaves
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)-4 tablespoons lemon juice(3)salt - to tastesalt - to tastecoriander (dhania) leaves - handful(1)mint leaves (pudina) - finely chopped(1/4 cup)- 8 cashew nuts - soaked in 2 tablespoons water(6)salt - to taste(1)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 16
Stir well
- 17
Cover the pressure cooker with lid without weight
- 18
Cook on a high flame till a strong steam comes through
- 19
Turn the flame to a complete sim and cook for 5 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 20
Switch off flame and leave to cook on residual heat of the stove for 30 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 21
Once the rice is ready, fluff the rice with a fork or spread the rice on a tray & keep aside
basmati rice - soaked for 25-5 minutes(3 cups) - 22
Instruction For GarnishHeat ghee/oil in a pan and fry the cashews and raisins
tablespoons ghee(3)- 8 cashew nuts - soaked in 2 tablespoons water(6)cashew nuts - handful(1)raisins - handful(1) - 23
Remove them from the pan and fry the onions till golden brown
onions - finely chopped(3)onion - finely sliced(1) - 24
Drain any excess ghee on a paper towel
tablespoons ghee(3) - 25
Layering The Biryani - Stove Top MethodGrease a thick bottomed Biryani pot/Stew pot with ghee
tablespoons ghee(3) - 26
Add a layer of the prawns masala as the bottom layer
prawns - cleaned and deveined(1/2 kg)garam masala powder(1 teaspoon) - 27
Next add a layer of rice as the second layer
basmati rice - soaked for 25-5 minutes(3 cups) - 28
Repeat layers till the masala and rice is used up completely
basmati rice - soaked for 25-5 minutes(3 cups)garam masala powder(1 teaspoon) - 29
The top most layer of the biriyani must be the rice
basmati rice - soaked for 25-5 minutes(3 cups) - 30
Drizzle a little ghee between each layer
tablespoons ghee(3) - 31
Sprinkle coriander and mint leaves on top
coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)coriander (dhania) leaves - handful(1)mint leaves (pudina) - finely chopped(1/4 cup)coriander (dhania) leaves - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon)mint leaves (pudina) - finely chopped(1 teaspoon) - 32
Cover with lid and cook for 15 to 20 minutes on lowest flame
basmati rice - soaked for 25-5 minutes(3 cups) - 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
basmati rice - soaked for 25-5 minutes(3 cups) - 34
Layering The Biryani – Oven MethodPreheat Oven at 180 degree Celsius for 10 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 35
Grease a baking dish with ghee and add layers and garnishing like mentioned above under stove top method
tablespoons ghee(3) - 36
Cover dish with aluminium foil or wet cloth and bake for 25-30 minutes
basmati rice - soaked for 25-5 minutes(3 cups) - 37
Serve Chemmeen Biryani hot with papad and Burani Raita or Lauki Raita
Rate this recipe
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