Malabar Prawn Biryani - Malabar Chemmeen Biryani

A delicious biriyani with prawns in malabar style..This video explain how to make Malabar Prawns Biryani or Malabar Chemmeen Biryani.Here is the recipe

INGREDIENTS FOR THE MASALA
Big prawns - cleaned and deveined , 1/2 kg
Kashmiri chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Salt - as required
Coconut oil or any other oil - 2.1/2 tbsp
Big onion - 3 , thinly sliced
Ginger - 2" piece
Garlic - 1 pod
Green Chilli - 2
Tomato - 2
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mint and Coriander leaves - 1 hand full
Salt

FOR THE RICE
Jeerakashala (khaima) rice or Basmati rice - 3 cup (If you are using basmati
rice,wash the rice and soak for 30 minutes then drain the
water)
Ghee - 3 tbsp
Coconut oil or any other oil - 3 tbsp
Onion - 1
3 cloves,3 cardamom,2"piece cinnamon,1 bay leaf,pinch of
cumin seeds
Curry leaf - 2 string
Water - 5 .1/2 cup (for basmati rice , 1.3/4 cup water for 1 cup rice)
salt
FOR ASSEMBLING THE BIRYANI
Lemon juice
Mint and coriander leaves
Garam masala powder
Fried onions

METHOD
Marinate the prawns with chilli powder , turmeric powder and salt. keep it aside for 30 minutes.
Heat 2.1/2 tbsp oil in a pan , fry the prawns on both sides.Take out the prawns from the oil and keep aside.
To the same oil add sliced 3 onions (if you need add little more oil),saute until onion turns light brown in color.
To this add crushed ginger , garlic , green chilli and saute until the raw smell gone.
Now add sliced tomatoes along with garam masala , turmeric powder and salt .saute until the tomatoes smashed.
Add the fried prawns , mint and coriander leaves , mix well , close the lid and cook for 5 minute on low flame.keep aside
FOR THE RICE
Heat a heavy bottomed vessel with ghee and oil.
Add 1 sliced onion and fry in to golden color.Remove the onion from the oil and keep aide.
In the same oil splutter the whole spices , then add curry leaves, followed by water and bring it to a boil.
Once the water get boiled add washed and drained rice , required salt and cook without lid until all the water starts to disappear.
Once the water starts to disappear reduce the flame to very low , close the lid and cook the rice for 10 minutes.After that off the flame and divide the rice in to 3 portion.Keep 1 portion on the same pot.
Assembling the rice
To the 1 portion of the rice drizzle little lemon juice, sprinkle pinch of garam masala , mint and coriander leaves , then spread half of the prepared prawn masala.On top of it spread the 2nd portion of the rice ,repeat with lemon juice , garam masala , mint and coriander leaves then spread the rest of the masala and left over the rice.
Again with lemon juice , garam masala , mint and coriander leaves and the fried onions.
Cover the pot and cook on Very low flame for 10 minutes.This is the dum process.
To serve the biryani mix the rice and masala and serve as hot.
NOTES :- Remove the vein of peeled prawns.
Jeerakashala rice or khaima rice is a short-grain ,thin rice with a good aroma, usually used to make malabar biryani. This rice need not to soak in water , just wash well and drain out the water.

Try this tasty Malabar Prawn Biryani in your kitchen and i promise you will love it ...
Do not forget to SUBSCRIBE to my channel :))