Prawns Biriyani – Chemmeen Konju Biryani

by fathiman
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.
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Votes: 1
Rating: 3
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Clean and devein prawns.
  2. Heat oil in a pan.
  3. Add half of the spices and saute.
  4. When aroma arises, add the ground ginger, garlic and chilly.
  5. Add the chopped onions.
  6. Add chilly powder, turmeric powder, coriander powder and fennel and saute for a minute.
  7. When the raw smell wears out, add the shrimps and salt.
  8. Cook for 10 minutes.
  9. Add coriander leaves and turn off fire.
  10. Boil 5 cups of water by adding salt and remaining spices.
  11. Wash and drain basmathi rice.
  12. Heat ghee in a vessel.
  13. Fry the rice for 2 mins.
  14. Add boiled water and cook till all water is absorbed.
  15. Spread rice in a plate.
  16. Grease a vessel with ghee.
  17. Add half of the rice, spread the prawn masala as the next layer.
  18. Add the remaining rice on top of it.
  19. Garnish with ghee roasted onions, cashews and raisins, coriander leaves and mint.
  20. Sprinkle rose water. Close tightly with a lid.
  21. Keep on low flame for 20 mins.
  22. Remove from fire.
  23. Let the biriyani stand for 30 mins.
  24. :- Serve with pappad, salad and pickle.
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1 comment

curryadmin
December 8, 2008 - 6:31 pm

Turned out good, however method could be a bit clear as there is no mention of when the tomatoes have to be added, secondly point no. 3 could be more specific.

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