Name: Prawns Biriyani - Chemmeen Konju Biryani
Prep time: 60 min
Total time: 60 min
Ingredients: 1 kg Prawns; 3 nos Onion; 2 inch Ginger; 7 - Garlic pods; 4 nos Green chillies; 2 nos Tomato; 1 1/2 tsp Chilly powder; 2 tsp Coriander powder; 1/4 tsp Turmeric powder; 1 tbsp Fennel (whole); Oil (As reqd); 4 nos Cloves (Grambu); 3 nos Cardamom (Elakka); 1 inch Cinnamon (Karugapatta); Mace (A small piece); Cashews (As reqd); Raisins (As reqd); 1 tbsp Rose water; 1 tbsp Ghee; Coriander leaves (As reqd); Mint leaves (As reqd, Pudhina); Salt (As reqd); 2 1/2 cups Basmathi rice; 5 cups Water

Prawns Biriyani - Chemmeen Konju Biryani

Prawns or Chemmeen Biriyani is a favourites of many people in Kerala. It is also a raditional, authentic Kerala style biriyani. If you need a tasty, colourful lunch on a holiday, this is the perfect option.

Print Recipe

Prep Time 1

Total Time 1

Cuisine Kerala

Servings people

Ingredients

1 kg Prawns
3 nos Onion
2 inch Ginger
7 - Garlic pods
4 nos Green chillies
2 nos Tomato
1 1/2 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tbsp Fennel whole
Oil As reqd
4 nos Cloves Grambu
3 nos Cardamom Elakka
1 inch Cinnamon Karugapatta
Mace A small piece
Cashews As reqd
Raisins As reqd
1 tbsp Rose water
1 tbsp Ghee
Coriander leaves As reqd
Mint leaves As reqd, Pudhina
Salt As reqd
2 1/2 cups Basmathi rice
5 cups Water

Instructions

Clean and devein prawns.
Heat oil in a pan.
Add half of the spices and saute.
When aroma arises, add the ground ginger, garlic and chilly.
Add the chopped onions.
Add chilly powder, turmeric powder, coriander powder and fennel and saute for a minute.
When the raw smell wears out, add the shrimps and salt.
Cook for 10 minutes.
Add coriander leaves and turn off fire.
Boil 5 cups of water by adding salt and remaining spices.
Wash and drain basmathi rice.
Heat ghee in a vessel.
Fry the rice for 2 mins.
Add boiled water and cook till all water is absorbed.
Spread rice in a plate.
Grease a vessel with ghee.
Add half of the rice, spread the prawn masala as the next layer.
Add the remaining rice on top of it.
Garnish with ghee roasted onions, cashews and raisins, coriander leaves and mint.
Sprinkle rose water. Close tightly with a lid.
Keep on low flame for 20 mins.
Remove from fire.
Let the biriyani stand for 30 mins.
:- Serve with pappad, salad and pickle.

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Prawns Biriyani – Chemmeen Konju Biryani