Chettinad Style Prawn Biryani Recipe
Immerse yourself in the vibrant flavors of South Indian cuisine with this exquisite Chettinad Style Prawn Biryani, a dish that perfectly balances fragrant spices, tender prawns, and aromatic basmati rice. Originating from the Chettinad region of Tamil Nadu, this biryani is not just a meal; it’s a delightful experience that showcases the rich culinary heritage of India.
Whether you’re hosting a family gathering or simply looking to elevate your lunch or dinner, this recipe promises to tantalize your taste buds and leave everyone asking for seconds. The preparation involves marinating the prawns in a blend of spices and cooking them with rice to achieve a harmony of flavors and textures. Pair it with a refreshing raita for the ultimate indulgence.
Ingredients
Here’s what you’ll need to create this delightful dish:
| Ingredient | Quantity |
|---|---|
| Shrimps (or prawns) | 200 grams |
| Basmati rice | 1-1/2 cups |
| Shallots | 4-5 |
| Ginger paste | 1 tablespoon |
| Garlic paste | 1 tablespoon |
| Fresh coconut, grated | 3 tablespoons |
| Green chili paste | 1 teaspoon |
| Hung curd (Greek yogurt) | 1/2 cup |
| Curry leaves | 2 sprigs |
| Sunflower oil | 1 cup |
| Ghee | 2 tablespoons |
| Coriander powder (Dhania) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Whole black peppercorns | 5-6 |
| Cardamom pods (Elaichi) | 4 |
| Black cardamom (Badi Elaichi) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Bay leaves (Tej Patta) | 2 |
| Dry red chili | 2-3 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
Preparation Time
| Type | Time (minutes) |
|---|---|
| Prep Time | 30 |
| Cook Time | 25 |
| Total Time | 55 |
Servings
This recipe serves 4 people and falls under the Chettinad cuisine category, making it a delightful option for lunch or dinner. It is a non-vegetarian dish that showcases the best of coastal Indian flavors.
Instructions
Follow these steps to create a mouthwatering Chettinad Style Prawn Biryani that will impress your family and friends:
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Prepare the Prawns: Start by washing and cleaning the prawns thoroughly. Place them in a bowl and add the ginger-garlic paste, red chili powder, turmeric powder, a few drops of lemon juice, and 2-3 pinches of salt. Mix well to coat the prawns evenly. Allow them to marinate for about 15-20 minutes to enhance the flavors.
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Soak the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Then, soak the rice in water for a minimum of 30 minutes before cooking. This step ensures fluffy rice that will cook evenly.
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Cook the Spices: In a large, thick-bottomed handi (a traditional Indian cooking pot), heat the sunflower oil over medium heat. Add the whole spices: black peppercorns, cardamom pods, black cardamom, cinnamon stick, bay leaves, and dry red chilies. Sauté them until they start to splutter, releasing their aromatic oils.
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Sauté Shallots: Once the spices are fragrant, add the shallots and sauté them until they turn pale in color. This step adds sweetness and depth to the dish.
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Combine Ingredients: Stir in the green chili paste, grated coconut, and the marinated prawns. Mix well and fry for about 4-5 minutes until the prawns begin to turn pink.
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Add Curd and Seasoning: Slowly add the hung curd, being careful to mix gently to avoid breaking the prawns. Increase the heat and allow the water from the curd to evaporate completely. Season the mixture with coriander powder, garam masala powder, and salt. Stir continuously until the prawns are cooked through and the mixture takes on a deeper color.
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Incorporate Rice: Add the soaked basmati rice to the handi, ensuring it incorporates well with the prawn mixture. Gently fold everything together.
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Add Water and Cook: Pour in warm water, using double the quantity of rice. Check the seasoning and add a dollop of ghee for richness. Bring the mixture to a boil, then cover the handi with a lid and reduce the heat to low. Allow the rice to cook undisturbed until it is fully cooked and has absorbed all the flavors.
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Final Touches: Once the rice is done, keep the lid covered for a few minutes to allow the flavors to meld. Gently fluff the rice with a fork to mix it well, being careful not to break the grains.
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Serve: Transfer the Chettinad Style Prawn Biryani to a serving bowl. Garnish with freshly chopped coriander leaves and curry leaves for a burst of color and flavor. Serve hot, accompanied by a side of raita for a refreshing contrast.
Nutritional Information
| Nutritional Component | Value per Serving |
|---|---|
| Calories | 420 |
| Protein | 25g |
| Carbohydrates | 58g |
| Fat | 15g |
| Fiber | 2g |
| Cholesterol | 120mg |
| Sodium | 600mg |
This Chettinad Style Prawn Biryani, with its intricate flavors and aromas, is sure to become a cherished recipe in your culinary repertoire. The combination of spices and fresh ingredients creates a dish that is both hearty and satisfying, making it perfect for any occasion. Enjoy your cooking and the delightful meal that follows!
