Petitchef

Prawns dum biryani / chemmeen biryani

Main Dish
4 servings
19 min
35 min
Very Easy

Ingredients

Number of serving: 4

For the prawns:

500 g prawns, cleaned and deveined

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

3/4 teaspoon salt


For the Rice:

2 cups basmati rice


3 cardamom

3 cinnamon sticks

1 teaspoon salt

1/2 teaspoon ghee

Water for cooking


For the Prawns Gravy:

45 ml ( 3 tablespoons ) cooking oil


Whole spices:

2 bay leaves

3 cloves

3 cardamom

3 cinnamon sticks

500 g prawns

5 onions, sliced fine

1/2 bunch coriander leaves, chopped

1/2 bunch mint leaves, chopped

1 pod garlic ( 20 cloves ), chopped and crushed

2 inch piece ginger, chopped and crushed

3 tomatoes, chopped

1 green chilli, slit lengthwise

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

2 teaspoon coriander powder

1 1/4 teaspoon salt ( or to taste )

Preparation

  • For the prawns: Marinate prawns with the above ingredients and keep aside for 30 minutes.
  • For the Rice:
    Take plenty of water in a pot ; add rice, whole spices, salt and ghee. Cook till three - fourth done. Drain out water.
  • For the Prawns Gravy:
    Heat oil in a heavy bottomed kadai. Fry whole spices for 2- 3 minutes. Add sliced onions and fry till light pink in color. Add crushed garlic and ginger. Fry for 3 - 4 minutes on a low heat. Add chopped tomatoes, green chilli, chopped mint and coriander leaves. Fry for 4- 5 minutes. Add red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and saute for 4 - 5 minutes or till the raw smell goes.
  • Add marinated prawns. Mix well. Do not add water. Cover with a lid and cook on a low heat for 20 minutes ( till the gravy thickens and a nice aroma ).
  • For Dum ( or the final preparation of Biryani ):
    In a heavy bottomed vessel spread a layer of prawns gravy and a portion of cooked rice. Make 2 or 3 layers with rice and prawns gravy. Cover with a lid. Seal with atta dough on the edges of the lid. It is preferable to place an iron kadai / iron tawa under the vessel to prevent the gravy / mixture from burning. Cook ( dum ) on a low heat for 30 minutes. You can see a color change in the seal. Open the seal and serve with pickle / raita/ pappadam.

Photos

Prawns Dum Biryani / Chemmeen Biryani, photo 1Prawns Dum Biryani / Chemmeen Biryani, photo 2Prawns Dum Biryani / Chemmeen Biryani, photo 3




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