Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe)
Kerala-style prawn and shrimp biryani, also known as Chemmeen Biryani, is a flavor-packed seafood dish that takes you straight to the beautiful coastal regions of Kerala. The combination of fresh prawns, aromatic spices, and fragrant basmati rice creates a dish that’s both aromatic and savory, perfect for any special occasion or a hearty family meal. This traditional recipe uses a unique blend of spices and fresh ingredients that brings out the delicate flavors of the prawns and the earthy, aromatic richness of the biryani.
Ingredients:
For Marinating the Prawns:
| Ingredient | Quantity |
|---|---|
| Prawns (cleaned and deveined) | 1/2 kg |
| Ginger Garlic Paste | 1 tbsp |
| Red Chilli Powder | 1/2 tbsp |
| Whole Black Peppercorns (ground) | 1/2 tsp |
| Salt | To taste |
For the Biryani Masala:
| Ingredient | Quantity |
|---|---|
| Oil (vegetable or sunflower) | As required |
| Onions (finely chopped) | 3 medium |
| Ginger Paste | 1/2 tbsp |
| Garlic Paste | 1/2 tbsp |
| Green Chillies (slit) | 5-6 |
| Tomatoes (finely chopped) | 2-3 |
| Fresh Coconut (grated) | 1 small handful |
| Coriander Leaves (finely chopped) | A handful |
| Mint Leaves (finely chopped) | 1/4 cup |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Cashew Nuts (soaked in water) | 6-8 |
| Garam Masala Powder | 1 tsp |
For Cooking the Rice:
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 3 cups |
| Water | As needed |
| Cardamom Pods/Seeds | 6 |
| Cloves | 6 |
| Cinnamon Stick | 1 small piece |
| Lemon Juice | 3-4 tbsp |
| Coriander Leaves (finely chopped) | 1 tsp |
| Mint Leaves (finely chopped) | 1 tsp |
| Salt | To taste |
| Ghee or Oil | 3 tbsp |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Cashew Nuts (fried) | A handful |
| Raisins | A handful |
| Onions (finely sliced) | 1 large |
| Mint Leaves (finely chopped) | 1 tsp |
| Coriander Leaves (finely chopped) | 1 tsp |
Preparation Time: 180 minutes (including marination)
Cook Time: 40 minutes
Total Time: 220 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch/Dinner
Diet: Non-Vegetarian
Instructions:
1. Marinating the Prawns:
Start by marinating the prawns for the biryani. In a bowl, mix the prawns with ginger garlic paste, red chilli powder, ground black pepper, and salt. Allow it to sit in the fridge for 2-3 hours to absorb all the flavors.
2. Preparing the Biryani Masala:
- Grind Fresh Ingredients: In the meantime, grind the grated coconut and coriander leaves into a smooth paste. Also, grind the soaked cashews and set them aside.
- Cook the Prawns: Heat some oil in a pan and shallow fry the marinated prawns until they turn pink. Once done, remove the prawns and set them aside.
- Sauté the Aromatics: In the same pan, add more oil if needed. Sauté finely chopped onions, ginger-garlic paste, and green chillies. Cook until the onions are soft and golden brown.
- Add Tomatoes & Cook: Add the chopped tomatoes to the pan and cook until they soften and the oil begins to separate.
- Add Spices and Prawns: Now, add the curd, the ground coconut-coriander paste, and stir well. Once the mixture comes to a boil and the raw smell disappears, add the shallow-fried prawns back into the pan. Cook on low heat for about 5-6 minutes, ensuring the prawns are well coated with the masala.
- Finish with Cashew Paste: Stir in the cashew paste and garam masala powder, cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and allow to cool.
3. Preparing the Rice:
- Rinse and Drain the Rice: While the prawns are marinating, rinse the basmati rice thoroughly and soak it for 25-35 minutes. Drain the rice before cooking.
- Cook the Rice: Heat ghee or oil in a pressure cooker. Add cardamom pods, cloves, and cinnamon stick. Sauté them until aromatic. Then, add the soaked rice and fry for 5 minutes until it starts to crackle.
- Add Water & Flavor: Add the required water, lemon juice, salt, and finely chopped coriander and mint leaves. Stir well and cover the pressure cooker with a lid without the weight. Cook on high heat until steam starts to emerge. Then, reduce the heat to low and cook for another 5 minutes. Switch off the flame and let the rice cook in residual heat for 30 minutes. Once done, fluff the rice with a fork or spread it on a tray and keep aside.
4. Preparing the Garnish:
- Fry Cashews and Raisins: In a small pan, heat some ghee or oil and fry the cashews and raisins until golden brown. Remove them and set aside.
- Fry Onions: In the same pan, fry the sliced onions until crispy and golden brown. Drain any excess ghee on a paper towel.
5. Layering the Biryani:
-
Stove-Top Method:
- Grease a heavy-bottomed biryani pot or stew pot with ghee.
- Begin by adding a layer of the prawn masala at the bottom.
- Then, add a layer of the cooked rice on top of the prawn masala.
- Repeat the layers, finishing with a layer of rice on top.
- Drizzle a little ghee between each layer and sprinkle finely chopped mint and coriander leaves on top.
- Cover the pot with a tight-fitting lid and cook on low flame for 15-20 minutes to allow the flavors to meld together.
- Once done, garnish the biryani with fried cashews, raisins, and crispy onions. Keep it covered for an additional 15 minutes to cook in residual heat.
-
Oven Method:
- Preheat your oven to 180°C (350°F) for 10 minutes.
- Grease a baking dish with ghee and layer the biryani as described in the stove-top method.
- Cover the dish with aluminum foil or a wet cloth and bake for 25-30 minutes.
- Garnish with the fried cashews, raisins, and onions once baked.
6. Serving:
Serve your Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani) hot with Papad, and side dishes like Burani Raita or Lauki Raita. The rich and flavorful layers of biryani, combined with the tangy yogurt and crunchy garnish, will make for a truly satisfying meal.
Tips:
- Rice Texture: Make sure to soak the rice properly to achieve a fluffy texture when cooking. Avoid overcooking the rice as it may become mushy.
- Prawns: Be cautious while frying the prawns. Overcooking prawns will make them rubbery, so shallow fry them until just cooked.
- Layering: When layering the biryani, you can use a heavy pot or pressure cooker to ensure the heat circulates well. Alternatively, if you prefer a crispy bottom layer (like the famous “kothi”), you can let the biryani cook for longer on very low heat.
- Make-ahead: You can marinate the prawns a day before and prepare the rice in advance. On the day of serving, simply layer and cook the biryani for a quick and delightful meal.
Nutritional Information (Per Serving):
- Calories: 550-600 kcal
- Protein: 28g
- Carbohydrates: 70g
- Fat: 22g
- Fiber: 2-3g
- Sodium: 800-1000mg
Enjoy your flavorful Chemmeen Biryani with a side of cooling raita for a complete feast!
