Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe)
Kerala Style Prawns & Shrimp Biryani, also known as Chemmeen Biryani, is a traditional and robust seafood biryani that embodies the rich and aromatic flavors of Kerala’s coastal cuisine. The combination of succulent prawns, aromatic spices, and the rich, fragrant basmati rice makes it a perfect dish for a cozy monsoon or winter meal. Its delightful blend of spices and the freshness from mint, coriander, and coconut creates a mouthwatering feast that is both satisfying and flavorful. This biryani will transport you straight to the coastal kitchens of Kerala with every bite.
Cuisine: Kerala Recipes
Course: Lunch
Diet: Non-Vegetarian
Ingredients
Ingredients for the Rice
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked for 25-35 minutes) | 3 cups |
| Cardamom pods/seeds | 6 |
| Cloves | 6 |
| Cinnamon stick (Dalchini) | 1 |
| Fresh coriander leaves (finely chopped) | 1 teaspoon |
| Fresh mint leaves (finely chopped) | 1 teaspoon |
| Ghee | 3 tablespoons |
| Lemon juice | 3-4 tablespoons |
| Salt | To taste |
Ingredients for Marinating the Prawns
| Ingredient | Quantity |
|---|---|
| Prawns (cleaned and deveined) | 1/2 kg |
| Ginger garlic paste | 1 tablespoon |
| Red chili powder | 1/2 tablespoon |
| Whole black peppercorns (ground) | 1/2 teaspoon |
| Salt | To taste |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Onions (finely chopped) | 3 |
| Ginger paste | 1/2 tablespoon |
| Garlic paste | 1/2 tablespoon |
| Green chilies | 5-6 |
| Tomatoes (finely chopped) | 2-3 |
| Fresh coconut (grated) | A handful |
| Fresh coriander leaves (handful) | 1 |
| Mint leaves (finely chopped) | 1/4 cup |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Cashew nuts (soaked in water) | 6-8 |
| Garam masala powder | 1 teaspoon |
| Vegetable oil | As needed |
| Salt | To taste |
For Garnish
| Ingredient | Quantity |
|---|---|
| Cashew nuts (roasted) | A handful |
| Sultana raisins | A handful |
| Onion (finely sliced) | 1 |
| Fresh coriander leaves (finely chopped) | 1 teaspoon |
| Fresh mint leaves (finely chopped) | 1 teaspoon |
Preparation Time: 180 minutes
Cooking Time: 40 minutes
Total Time: 220 minutes
Serves: 4-6
Instructions
-
Marinate the Prawns:
Start by preparing the prawns for the biryani. In a large bowl, combine the prawns with ginger garlic paste, red chili powder, ground black pepper, and salt. Mix well and refrigerate the prawns for about 2-3 hours to allow the flavors to infuse. -
Prepare the Rice:
While the prawns are marinating, wash and soak the basmati rice in water for 25-35 minutes. After soaking, drain the rice and set it aside. Heat a pot with ghee, add cardamom pods, cloves, and a cinnamon stick. Sauté for a minute until the spices release their fragrance.Add the soaked basmati rice to the pot and stir gently to coat the rice with the ghee and spices. Pour in the water (generally 1.5 cups for every cup of rice), add the chopped mint leaves, coriander leaves, and lemon juice. Add salt to taste. Bring the water to a boil, then reduce the heat and cover the pot. Let the rice cook on low heat until it’s tender and cooked through.
-
Cook the Prawns:
Heat oil in a large stir-fry pan. Shallow fry the marinated prawns in batches, ensuring they are just cooked through and golden brown. Once done, set the prawns aside. -
Prepare the Masala Base:
In the same pan, add a little more oil if necessary and sauté the finely chopped onions until they become soft and translucent. Add ginger and garlic paste along with the green chilies and cook for a few minutes until the raw smell disappears.Next, add the chopped tomatoes and cook until they soften. Stir in the curd and the ground coconut-coriander paste. Let the mixture come to a boil, and cook for a few minutes until the raw smell from the coconut paste dissipates.
-
Combine Prawns and Masala:
Add the shallow-fried prawns to the pan and cook on low heat for 5-6 minutes, allowing the prawns to absorb the flavors of the masala. Stir in the cashew paste and garam masala, and cook for an additional 2-3 minutes until the mixture thickens slightly. Turn off the heat and allow the masala to cool. -
Layer the Biryani:
In a large serving dish, begin layering the cooked rice and the prawns masala. Start with a layer of rice, followed by a layer of the prawn masala. Repeat the layers until all the rice and masala are used up, ensuring the top layer is rice. -
Garnish and Serve:
Heat a bit of oil or ghee in a small pan and fry the sliced onions until golden brown. In the same pan, roast the cashew nuts and sultana raisins. Use this mixture to garnish the top of the biryani along with finely chopped mint and coriander leaves.Serve hot, accompanied by a refreshing raita or a side salad.
Serving Suggestions:
Kerala Style Prawns & Shrimp Biryani pairs wonderfully with a side of cooling cucumber raita, a refreshing salad, or even a tangy pickle. This dish is perfect for special occasions, festive meals, or a hearty lunch that will transport you to the beautiful coastal region of Kerala with every bite.
Enjoy the perfect harmony of flavors and textures with this aromatic, spicy, and flavorful biryani that is sure to become a favorite in your culinary repertoire.
