Kerala Prawns Biriyani Chemmeen Biriyani recipe
Kerala Prawns Biriyani Chemmeen Biriyani food dishes South Indian recipi
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Prawns Biriyani Chemmeen Biriyani South Indian,Kerala ,tamil nadu styles receipe
Prawns Biriyani Chemmeen Biriyani Ingredients:
(1) Biriyani rice – 1 kg
(2) Prawns – ½ kg
(3) Chilly powder – 1 tea spoon
(4) Salt – adjust to taste
(5) Turmeric powder – ¼ tea spoon
(6) Oil – 100 grams
(7) Big onion – 1 kg
(8) Tomato – 2
(9) Green chilly – 12 (crushed)
(10) Garlic – 1 tea spoon (crushed)
(11) Ginger – 1 tea spoon (crushed)
(12) Garam masala – 2 tea spoon
(13) Coriander leaves – ¼ cup
(14) Lemon juice – 2 tea spoon
(15) Coriander seed powder – 2 tea spoon
(16) Elachi – ¼ tea spoon
(17) Ghee – 50 grams
Procedure for cooking Prawns Biriyani Chemmeen Biriyani
Apply chilly powder and turmeric powder on the prawns and fry them mildly
in oil. In that oil add crushed ginger and garlic and heat. Keep aside
the chopped pieces of 2 big onions and take the remaining onion pieces,
add that into the oil. Then add crushed green chilly, tomato, coriander
seed powder and salt and heat them. Take 12 fried Prawns; add into this
mixture and heat. Before heating add ¼ cup of water. After heating,
divide that into 2 parts and heat one part again. Add garam masala and
coriander leaves and make it dry. Then add lemon juice and fried prawns.
Keep aside a few prawns for decoration. Heat the oil and ghee together
and add the pieces of 2 onions kept aside earlier. Also add the remaining
garam masala and coriander leaves. Now take that out from the oil and
keep aside.
Wash the rice and fry in this oil for 3 to 4 minutes. Pour 10 cups of
boiled water, powdered elachi and salt and cook with a low flame. Continue
heating till the water is completely removed.
Now take the remaining half of the prawns masala and spread that on a
vessel. Above that spread cooked rice for half of the portion. Above the
rice spread onion mix. Above that spread prawns masala. Again spread rice,
and add onion mix at the top. Close the vessel with a lid, and heat it
by keeping burning charcoal over and under the vessel. After 30 minutes,
stop heating, take that out, mix the rice and masala together and serve.
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