Chemmeen Biryani | How To Make Chemmeen Biryani | Malabar Prawns Biryani | Biryani Recipe | Smita

By Get Curried · 75 min

Ingredients

Instructions

1. Soak the rice for 30 minutes, then drain.
2. Heat the ghee, add the sliced onions and whole spices, and sauté for a few minutes. Add the drained rice and sauté until it is well coated with the spices.
3. Heat 10 cups of water and add it to the rice with the salt and lemon juice. Cover and cook until the rice is cooked and separate.
4. Drain off any excess water.
5. Mix the marinade ingredients with the prawns and marinate in the refrigerator for 30 minutes.
6. Grind the ginger, garlic and green chillies into a paste.
7. Heat oil and shallow-fry the prawns. Drain off the excess oil and set aside.
8. In the same oil, fry the onions until slightly golden, then add the ginger, garlic and green chilli paste and sauté.
9. Add the chopped coriander and mint leaves and mix well.
10. Add the biryani masala, turmeric, chilli powder and salt, and sauté until the raw smell disappears.
11. Add the fried prawns and mix well. If the gravy is too dry, add a little water.
12. Cover and cook on low heat for 5 minutes, until the oil separates.
13. Stir the saffron into the warm milk and set aside.
14. Layer the prawns, then the rice, sprinkling with biryani masala, mint, coriander and fried onions. Repeat the layers.
15. Pour over the ghee and the saffron milk, cover, and cook on dum over low heat for 15 to 20 minutes.

Summarized from Get Curried's video. Watch it for the details.

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