CHEMMEN (PRAWNS) BIRIYANI

 

Ingredients

1. Prawns – 500gms
2. Onion – 3 big
3. Ginger –garlic paste – 2 tbsp
4. Green chilly - 4
5. Curd – 300gms
6. Lemon – 1
7. Coriander leaves – ½ cup
8. Mint leaves – ½ cup
9. Turmeric powder – 1tsp
10. Chilly powder – 3 tbsp
11. Salt as needed

For masala

1. Cinnamon – 2 inch piece
2. Cloves – 4
3. Cardamom – 3
4. Fennel seeds – 2 tbsp
5. Shahi jeera – 2 tbsp
6. Jeera - 1tsp

For rice

1. Basmati rice – 500gms
2. Bay leaf -2
3. Cardamom – 2
4. Raisins – 2 tbsp
5. Shahi jeera – ½ tsp
6. Few mint and coriander leaves
7. Salt
8. Oil/Ghee as needed

Method

1. Wash and soak the rice for 30 mins.
2. Cut the onions into very thin slices; heat oil in a pan, fry the sliced onions until golden brown, scoop on to a tissue paper and keep aside.
3. Dry roast cinnamon, cardamom, cloves, jeera and shahi jeera powder and keep aside.
4. Take a mixing bowl, add cleaned and deveined prawns, ¾th portion of fried onions, turmeric powder, chilly powder ,powdered masala (I have used 2 tbsp masala; you can add according to your taste) ginger-garlic paste ,chopped green chilly, curd ,lemon juice, enough salt, mint & coriander leaves, mix well and marinate for ½ hr.
5. Take double the volume (1:2 ) of water in a deep vessel, add salt, bay leaves, cardamom, raisins, shahi jeera , few mint and coriander leaves, bring to boil, then add soaked rice,  cook for 5 mins(cook only 80%), turn off the flame and drain out water .
6. Cook the marinated prawns for 10 mins in medium heat adding 2tbsp oil/ ghee used for frying onions. Then spread the cooked rice over it, cover with a lid and continue cooking for 10 more mins on low flame. Finally add balance ¼th portion of fried onions, mint-coriander leaves and turn off the flame. Leave it covered for some time.
7. SRINKLE SOME GHEE BEFORE SERVING. YOUR YUMMY CHEMMEEN BIRIYANI IS READY TO SERVE WITH RAITHA