Prawns Biryani | Chemmeen Biryani

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Prawns biryani is a delicious and easy dum biryani recipe which is prepared with prawns by marinating it with spices and flavored with coconut milk. This is a very easy sea food biryani recipe with amazing flavor and aroma. Prawns require very less marination time and also get cooked faster than chicken or meat. Hence, prawns biryani makes an easy and quick biryani to prepare. You can serve prawns biryani with any simple raita or vegetable salad.

Biryani is one such dish which is loved across the globe for its heavenly flavor, aroma and taste. Biryani is a versatile recipe with a combination of rice, vegetables, meat, eggs or sea food cooked with different spices. Depending on the region/place and spices available, there are different varieties and styles of biryani to suit the local taste. Biryani is a complete meal by itself and can be served for lunch, dinner or for any special occasions.

Prawns or shrimps are good sources of protein, omega-3 fatty acids, vitamin B12 and other nutrients. They are also low in calories and fat. Consuming prawns helps to improve heart, brain health, prevents hair loss, improves thyroid function, promotes new bone growth, reduces menstrual related issues, improves skin health etc. As it gives variety of healthy nutrients, it is recommended moderately in your balanced diet.

Prawn/shrimps are marinated with spice powders and rested for some time. Prawns are roasted in different spices and coconut milk into thick gravy. It is then layered with rice and cooked further. Addition of coconut milk enhances the flavor and texture of the prawns biryani. Fragrant variety rice like basmati rice or jeera rice (jeeraka samba rice) can be used to prepare prawns biryani.

Also, instead of coconut milk, you can use yogurt/curd too. As per Ayurveda, curd and sea foods are incompatible foods, hence using coconut milk is recommended. Prawns biryani is prepared in dum style, a process in which the food inside the vessel is sealed tightly with a lid or using flour dough so the flavors are infused well between rice, meat, sea foods or vegetables and spices. Cooking Prawns biryani in dum on a low flame enhances its taste, aroma and flavor.

If you are a sea food lover, you will also like; karimeen fish fry, avoli fish curry, velluri fish fry, mathi curry, salmon fish fry, fish kababs, spicy prawn masala, prawn pulav, crunchy prawn fry.

Also check our biryani recipes; chicken dum biryani, Hyderabadi mutton dum biryani, ambur mutton biryani, egg biryani, thalapakatti mutton biryani, ambur chicken biryani, thalapakatti chicken biryani, quail biryani, vegetable biryani. 

(1 cup=250ml)

Ingredients:

To cook rice:

2 cup rice, basmati rice

1 bay leaf

2-3 cloves /lavanga

2 cardamom/ elaichi

½ tsp shahi jeera

½ tsp salt

½ tsp oil

Marination:

¼ kg or 250 grams prawns

1 ½ tsp ginger garlic paste

1 tsp red chilli powder

½ tsp garam masala powder

¼ tsp turmeric powder

1 tsp lemon juice

2 tbsp coriander leaves, chopped

2 tbsp mint leaves, chopped

Salt

For gravy:

1 bay leaf/tej patta

1 inch cinnamon /chakke /dalchini

3 cloves /lavanga/ laung

2 cardamoms /elaichi

1 strand mace

1 star anise

½ tsp shahi jeera

2 onions, thinly sliced

1 tomato, chopped

1 tsp ginger garlic paste

½ tsp red chilli powder

1 tsp biryani masala powder

½ cup coconut milk or can use curd/yogurt

Salt, to taste

Oil

Others:

4-5 cashew nuts, fried

4-5 raisins, fried

2 tbsp coriander leaves, chopped

2 tbsp mint leaves, chopped

Fried onions

Method:

  • Clean and rinse prawns several times in clear water. Drain water completely and take them in a bowl. Add to the prawns, red chilli powder, turmeric powder, garam masala, ginger garlic paste, chopped coriander & mint leaves, salt and lemon juice.
  • Mix well prawns and spices and set aside for 30 minutes. Also wash and soak basmati rice for 20-30 minutes. Drain water completely after the soaking time.
  • In a heavy bottomed vessel, add 5 cups water along with bay leaf, cloves, cardamom, shahi jeera, oil or lemon juice and salt. Bring this to boil over a high flame.
  • To the boiling water, add soaked and drained rice. Mix gently and cook till rice is almost cooked, but still firm. Do not overcook rice and make it mushy. Immediately drain the water from the rice using a colander and keep the rice aside to cool.
  • Heat a pan or kadai with 3 tbsp oil. Add cashew nuts and raisins. Fry till they turn light brown and raisins pop up. Remove from oil and keep aside for garnishing the biryani. You can also fry nuts in ghee.
  • Add bay leaf, cinnamon, cloves, cardamom, mace strand, star anise, and shahi jeera. Fry for few seconds. Add thinly sliced onions and fry till it turns brown in color. Remove 2 tbsp fried onions and keep aside for garnishing the biryani.
  • Next add ginger garlic paste and fry till its raw smell goes. Add chopped tomatoes and cook till soft and mushy. Add red chilli powder, biryani powder and salt to taste.
  • Mix well the masala and cook till oil leaves the sides of the pan. Now add marinated prawns and fry for 4-5 minutes on a medium flame. Check for spices and salt, add if required. Let the prawns cook well.
  • Now add coconut milk (or curd) and stir well. Cook for few minutes on a low flame until the gravy thickens. No need to add water to the gravy. Keep the prawn gravy aside.
  • Take a heavy bottomed vessel or kadai and grease it well with oil. Add half of the cooked rice to the vessel and top it with prawn gravy. Spread the gravy evenly on all sides.
  • Add the rest of the rice and sprinkle chopped coriander and mint leaves. Also add fried cashew nuts, raisins and fried onions. You can make 2-3 layers of rice and the gravy too.
  • Seal the biryani vessel tightly with a lid or using foil or flour dough. Cook on a low flame for 15-20 minutes.
  • Once done, remove the vessel from the fire and rest it for 10 minutes. Gently fluff the prawns biryani without breaking the rice.

Note:

  • Add more or less spices to suit your taste buds.
  • Prawns biryani can be prepared using a pressure cooker too.
  • Do not overcook rice. Let the rice grains cook till al dente-neither too hard or too soft, but firm to bite.
  • If using curd instead of coconut milk, you can add it for marination too.
  • Cover the biryani vessel tightly with a lid or using flour dough. Dum cooking enhances the taste of the biryani.
  • Do not open the vessel immediately after it is done. Rest it for 10-15 minutes before you serve prawns biryani hot.

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Prawns Biryani Recipe | Chemmeen Biryani | Shrimps Biryani - IndiRecipes
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