Kerala Prawns Biriyani | Chemmeen Biryani

Ingredientsfor 4 servings

• 2 cup Basmati rice
• 3 cup Water
• 1 Stick Cinnamon
• 4 nos Cloves
• 1 tbsp Rosewater
• Salt, to taste
• 1 tbsp Ghee
• 2 tsp Chilly Powder
• 1/2 tsp Turmeric powder
• 1 nos Onion(large — sliced
• 1/2 cup Pudina leaves — chopped
• 1/2 cup Coriander leaves — chopped
• 1 tbsp Ginger Garlic paste
• 2 nos Green chilly — ground
• 1/2 A lemon Lime water
• 11/2 tbsp Coriander powder
• 1 tsp Garam masala
• Salt, to taste
• 1/4 cup Water
• 10 nos Cashews — roasted
• 10 nos Raisins — roasted
• 2 tbsp Spring Onions — chopped

Preparation

1. Step 1

   Marinate cleaned and drained prawns with chilli powder and turmeric powder, along with salt. Set aside for a few minutes.

2. Step 2

   Warm the oil in a pan and fry prawns lightly to a golden brown color. Do not make it too much crispy. Keep prawns aside.

3. Step 3

   In the same oil cook onions till transparent. Add ground green chilli, garlic and ginger paste and cook well.

4. Step 4

   Add coriander powder and garam masala powder. cook well.

5. Step 5

   Add pudina and coriander leaves along with lime water and cook, stirring often, for a few minutes.

6. Step 6

   Add partially fried prawns and Stir everything together thoroughly.

7. Step 7

   Add 1/4 cup of water and cook until water disappears and you get a thick gravy. Set aside.

8. Step 8

   Wash and drain rice. In a pressure cooker pour ghee and heat.

9. Step 9

   Put cinnamon and cloves fry.

10. Step 10

    Add rice and Let it cook for 2 minutes or so.

11. Step 11

    Add 3 cups of water along with salt and cover the lid of cooker. Put whistle. Cook in a medium flame. Turn off after one whistle.

12. Step 12

    When done, open lid and add rosewater and Stir everything together thoroughly.

13. Step 13

    In a serving dish put half of the cooked rice. Then put prawns masala and then again the rest of rice on top.

14. Step 14

    Garnish with roasted cashew nuts and raisins n spring onions.

15. Step 15

    Serve while still hot with Salad and Pickle.