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    Chemmeen Biryani /konju Biryani /prawns /shrimp Biryani - Kerala Style

    Uploaded by

    Anu Parameswaran
    This document provides a recipe for Chemmeen/Konju Biryani, a Kerala-style prawn biryani. It involves marinating the prawns and then shallow frying them. A paste of ginger, garlic and green chilies is made. Onions are sauteed with the paste and spices to make a prawn masala. Layers of the masala and rice are placed in a dish, topped with fried onions and spices, and baked for 20 minutes or cooked dum style on a stove.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Chemmeen Biryani /konju Biryani /prawns /shrimp Biryani - Kerala Style

    Uploaded by

    Anu Parameswaran
    148 views3 pages
    This document provides a recipe for Chemmeen/Konju Biryani, a Kerala-style prawn biryani. It involves marinating the prawns and then shallow frying them. A paste of ginger, garlic and green chilies is made. Onions are sauteed with the paste and spices to make a prawn masala. Layers of the masala and rice are placed in a dish, topped with fried onions and spices, and baked for 20 minutes or cooked dum style on a stove.

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    recipe for prawn biriyani

    Original Title

    Chemmeen Biryani

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    This document provides a recipe for Chemmeen/Konju Biryani, a Kerala-style prawn biryani. It involves marinating the prawns and then shallow frying them. A paste of ginger, garlic and green chilies is made. Onions are sauteed with the paste and spices to make a prawn masala. Layers of the masala and rice are placed in a dish, topped with fried onions and spices, and baked for 20 minutes or cooked dum style on a stove.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    148 views3 pages

    Chemmeen Biryani /konju Biryani /prawns /shrimp Biryani - Kerala Style

    Uploaded by

    Anu Parameswaran
    This document provides a recipe for Chemmeen/Konju Biryani, a Kerala-style prawn biryani. It involves marinating the prawns and then shallow frying them. A paste of ginger, garlic and green chilies is made. Onions are sauteed with the paste and spices to make a prawn masala. Layers of the masala and rice are placed in a dish, topped with fried onions and spices, and baked for 20 minutes or cooked dum style on a stove.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

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    Chemmeen Biryani /Konju Biryani /Prawns /Shrimp Biryani Kerala Style


    ko thiyavunu.co m

    Recipe for Chemmeen/Konju Biryani /Prawns /Shrimp Biryani - Kerala Style Ingredients : For Rice : Basmati rice : 2 cups Water : 4 cups Cloves : 4 nos Cardamom pods : 2 nos Cinnamon stick : 2 (1" pieces) Bay leaves : 1 (optional) Onion : 1 (big, f inely sliced) Lemon juice : 1 tsp Salt to taste For Marinating : Prawns : 1.1 lb /1/2 kg (deshelled, devined and washed) Red chilly powder : 1 tsp Coriander powder : 1/2 tsp Turmeric powder : 1/4 tsp

    Ginger Garlic paste: 1 tsp Lime juice : 1/2 tsp Salt to taste Ghee/Oil f or f rying For Prawn Masala : Onion : 2 (medium, thinly sliced) Green chillies : 8-10 or to your spice level Ginger : 1"pieces Garlic : 5 cloves (big) Red chilli powder : 1 tsp Coriander powder : 1 tbsp Turmeric powder : 1/4 tsp Briyani masala : 2 tsp Mint leaves : 1/4 cup (chopped) Cilantro/Corainder leaves : 1/4 cup (chopped) Ghee/oil : 2 tbsp For Garnishing : Fried Onion : 1/2 cup Coriander leaves : Handf ul Saf f ron : 1-2 strand Warm milk : 2 tsp Method of Preparation : Cooking the Rice: 1. Soak the rice f or 30mins and drain keep it aside. 2. Heat the ghee/oil in the pan,add sliced onions,all spices and saute f or f ew mins; now add the drained rice and saute till rice combines well with all spices. 3. Boil the required water,add f lavored rice,and cook the rice f or 8-10mins.(uncovered) 4. When rice done drain the excess water immediately. 5. Sprinkle the lime juice.

    Cooking the Prawns :

    1. Clean the prawns and make a wet marinate with above mentioned marinate ingredients; apply it on prawns and keep it in the ref rigerator f or half an hour. 2. Make a paste of garlic,ginger and green chillies and set aside. 3. Heat a oil in the f rying pan and shallow f ry the prawns; drain the excess oil in the paper towel and keep it aside. 4. In same f rying pan, add thinly sliced onion to lef t over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, saute until brown color,now add chopped corainder,mint leaves and combine well. 5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone. 6. Add f ried prawns and mix well; if the gravy dry then add 3tbsp of water. (if needed). 7. Cover & Cook on low f lame f or about 5mins and wait till oil starts to separate and adjust salt. Preparing for garnish : 1. Mix saf f ron strand in warm milk and keep it aside.

    Final Cooking and Layering : Cooking in Oven : 1. Preheat oven to 350 degree F/180 degree C. 2. In a oven proof dish, grease your cooking dish and spread half of the prawn/shrimp masala and with some cooked rice, 3. Sprinkle briyani masala ,f ried cashews, raisins, f ried onions and chopped coriander leaves and mint leaves, sprinkle lef t over ghee and f ew drops of saf f ron milk over the rice as the f inal layering. Repeat this process. 4. Close with tight f itting heat resistant lid or close it with aluminium f oil, crimp along the side and and bake it f or 20 mins. 5. When it is done, remove and keep the dish covered until serving.

    Cooking in Stove top - Dum Method : 1. Make a dough out of the wheat f lour / maida with little water, the same way you would do it f or chappathi and set it aside. 2. Place f lat cast iron skillet or tawa on the lowest burner of your stove. T he f lame should be at the lowest setting. 3. Layer the prawn masala and rice; sprinkle biryani masala , f ried cashews & raisins, f ried onions and chopped coriander leaves and mint leaves, sprinkle lef t over ghee and f ew drops of saf f ron milk and over the rice as the f inal layering. Repeat this process. 4. Close with tight f itting lid seal the edges of the lid with above prepared dough. (Note : T here should not be even the slightest opening) (or) if you don't pref er sealing it dough, then close it tight f itting lid and place the biryani vessel on top of the iron skillet or tawa and cook on f or 15 mins and turn of f the f lame. 5. Let it rest unopened on tawa f or another 15 mts and break open the seal; now dum is also done.

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