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Main Course

Prawns Biriyani - Chemmeen Konju Biryani

Prawns or Chemmeen Biriyani is a favourites of many people in Kerala. It is also a raditional, Kerala style biriyani. If you need a tasty, colourful lunch on a holiday, this is the perfect option.

Ingredientsfor 4 servings

1 kg Prawns
3 nos Onion
2 inch Ginger
7 - Garlic pods
4 nos Green chillies
2 nos Tomato
11/2 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tbsp Fennel whole
Oil, to taste
4 nos Cloves (Grambu)
3 nos Cardamom (Elakka)
1 inch Cinnamon (Karugapatta)
Mace A small piece
Cashews, to taste
Raisins, to taste
1 tbsp Rose water
1 tbsp Ghee
Coriander leaves, to taste
Mint leaves, as needed
Salt, to taste
21/2 cup Basmathi rice
5 cup Water

Preparation

Step 1
Clean and devein prawns.
Step 2
Warm the oil in a pan.
Step 3
Add half of the spices and sauté.
Step 4
When aroma arises, add the ground ginger, garlic and chilly.
Step 5
Add the chopped onions.
Step 6
Add chilly powder, turmeric powder, coriander powder and fennel and cook for a minute.
Step 7
When the raw smell wears out, add the shrimps and salt.
Step 8
Let it cook for 10 minutes.
Step 9
Add coriander leaves and turn off fire.
Step 10
Boil 5 cups of water by adding salt and remaining spices.
Step 11
Wash and drain basmathi rice.
Step 12
Heat ghee in a vessel.
Step 13
Fry the rice for about 2 minutes.
Step 14
Add boiled water and cook till all water is absorbed.
Step 15
Spread rice in a plate.
Step 16
Grease a vessel with ghee.
Step 17
Add half of the rice, spread the prawn masala as the next layer.
Step 18
Add the remaining rice on top of it.
Step 19
Garnish with ghee roasted onions, cashews and raisins, coriander leaves and mint.
Step 20
Sprinkle rose water. Close tightly with a lid.
Step 21
Keep on low heat for about 20 minutes.
Step 22
Remove from fire.
Step 23
Let the biriyani stand for about 30 minutes.
Step 24
Goes well with pappad, salad and pickle.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Prawns Biriyani - Chemmeen Konju Biryani

Prawns or Chemmeen Biriyani is a favourites of many people in Kerala. It is also a raditional, Kerala style biriyani. If you need a tasty, colourful lunch on a holiday, this is the perfect option.

Ingredientsfor 4 servings

1 kg Prawns
3 nos Onion
2 inch Ginger
7 - Garlic pods
4 nos Green chillies
2 nos Tomato
11/2 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tbsp Fennel whole
Oil, to taste
4 nos Cloves (Grambu)
3 nos Cardamom (Elakka)
1 inch Cinnamon (Karugapatta)
Mace A small piece
Cashews, to taste
Raisins, to taste
1 tbsp Rose water
1 tbsp Ghee
Coriander leaves, to taste
Mint leaves, as needed
Salt, to taste
21/2 cup Basmathi rice
5 cup Water

Preparation

Step 1
Clean and devein prawns.
Step 2
Warm the oil in a pan.
Step 3
Add half of the spices and sauté.
Step 4
When aroma arises, add the ground ginger, garlic and chilly.
Step 5
Add the chopped onions.
Step 6
Add chilly powder, turmeric powder, coriander powder and fennel and cook for a minute.
Step 7
When the raw smell wears out, add the shrimps and salt.
Step 8
Let it cook for 10 minutes.
Step 9
Add coriander leaves and turn off fire.
Step 10
Boil 5 cups of water by adding salt and remaining spices.
Step 11
Wash and drain basmathi rice.
Step 12
Heat ghee in a vessel.
Step 13
Fry the rice for about 2 minutes.
Step 14
Add boiled water and cook till all water is absorbed.
Step 15
Spread rice in a plate.
Step 16
Grease a vessel with ghee.
Step 17
Add half of the rice, spread the prawn masala as the next layer.
Step 18
Add the remaining rice on top of it.
Step 19
Garnish with ghee roasted onions, cashews and raisins, coriander leaves and mint.
Step 20
Sprinkle rose water. Close tightly with a lid.
Step 21
Keep on low heat for about 20 minutes.
Step 22
Remove from fire.
Step 23
Let the biriyani stand for about 30 minutes.
Step 24
Goes well with pappad, salad and pickle.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.