Chemmeen / Prawn Biryani - Kerela Style

Ingredients :

For Rice :
Basmati rice :2cups
Water :4cups
Cloves/karambu :4nos
Cardamom pods/elakka :2nos
Cinnamon stick/karuvapatta :2nos(1" pieces)
Bay leaves :1no (optional)
Onion :1no big (finely, sliced)
Lemon juice :1tsp
Salt to taste

For marinating prawns :
Prawns :1.1lb/1/2kg (deshelled, devined and washed)
Red chilly powder :1tsp
Coriander powder :1/2tsp
Turmeric powder :1/4tsp
Ginger Garlic paste:1tsp
Lime juice :1/2tsp
Salt to taste
Ghee/Oil for frying

For Prawn Masala :
Onion :2nos (medium)(thinly sliced)
Green chillies :8-10nos or according to ur spice level
Ginger :1"pieces
Garlic :5cloves (big)
Red chilli powder :1tsp
Coriander powder :1tbsp
Turmeric powder :1/4tsp
Briyani Masala :2tsp check here for briyani masala
Mint leaves :1/4cup (chopped)
Cilantro/Corainder leaves :1/4cup (chopped)
Ghee/oil : 2tbsp

For garnishing :
Fried Onion :1/2cup
Coriander leaves :Handful
Saffron : 1-2 strand
Warm milk : 2tsp

Method of Preparation :

Preparation for cooking rice:
1.Soak the rice for 30mins and drain keep it aside.
2.Heat the ghee/oil in the pan,add sliced onions,all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices.
3.Boil the required water,add flavored rice,and cook the rice for 8-10mins.(uncovered)
4.When rice done drain the excess water immediately.
5.Sprinkle the lime juice.

Preparation for cooking Prawns :

1.Clean the prawns and make a wet marinate with above mentioned marinate ingredients; apply it on prawns and keep it in the refrigerator for half an hour.
2.Make a paste of garlic,ginger and green chillies and set aside.
3.Heat a oil in the frying pan and shallow fry the prawns; drain the excess oil in the paper towel and keep it aside.
4.In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, saute until brown color,now add chopped corainder,mint leaves and combine well.
5.Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone.
6.Add fried prawns and mix well; if the gravy dry then add 3tbsp of water. (if needed).
7.Cover & Cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Preparation for garnishing :
1.Mix saffron strand in warm milk and keep it aside.


Final Cooking & Layering :
Cooking in oven:
1.Preheat oven to 350degree
2.In a oven proof dish,Grease your cooking dish with some ghee,spread half of the prawm/chemmeen masala and with some cooked rice,sprinkle briyani masala,fried onions and chopped coriander leaves,sprinkle drop of saffron milk.
3.Repeat the process,Finish off with the rice as the final layering,add the garnish.
4.Close it with aluminium foil, crimp along the side and and bake it for 20-25mins.
5.When it is done, remove and keep the dish covered for minimum 10-30mins before serving.

Cooking in Dum method :
1.When prawn masala is done, spread the half cooked rice over it into the saute pan.
2.Sprinkle fried onions, chopped coriander leaves and saffron milk and close with tight fitting lid.
3.Heat a flat cast iron skillet or tawa,place the saute pan on it and cook on high heat for 20mts and turn off the flame.
4.Let it rest unopened on tawa for another 15mts and now dum is also done.
5.Serve & enjoy with onion raita and pappadam!!

Check here for other briyani recipes :
Meen/Fish Biryani
Neychoru/Ghee rice
Malabar Chicken Biryani
Egg Biryani
Microwave Mushroom Biryani