The Kerala Chemeen Biriyani is one of the most popular and delicious dish in the state of Kerala. It’s enchanting and lip smacking flavor has won a large number of fans following in not only in Kerala but also in the rest of the country and also abroad.

Get a perfect mastery over how to prepare this well-known Kerala biriyani by following our preparation and cooking method.

Duration for Preparation is 20 minutes.

The time taken for cooking is 20 minutes.

Servings for6 persons.

Ingredients needed are

12 Nos of cleaned and deveined medium sized prawns.
250 grams of long grain rice;
3 onions that is finely sliced;
1 tsp of garam masala
1 tbs of ginger paste;
1 tbs of garlic paste;
1 tsp of turmeric powder;
3 tsp red chili power;
6nos. of splited green chilies,
4nos of dry whole red chilies’
2nos. of chopped tomatoes;
1/2 cup whisked yoghurt;
A few sprigs of chopped fresh green coriander;
A few mint leaves;
2 tbs of ghee;
4-5 tbs of thick cream;
50 gms of ghee-oil,
Salt to taste

Method

The prawns should be marinated: The prawns should be cleaned and dried. Mix the prawns insufficient amount of lime juice and salt to marinate for a five to ten minutes. Clean and drain the water and keep it aside.

The rice should be soaked: The rice ought to be immersed in water for a time period of 15 to20 minutes. Drain it and place it aside.

The prawns should be cooked: In a heavy bottomed pan, warm the ghee oil and the onions should be fried to a golden brown color. The add the gram masala and then add the other above mentioned ingredients like the ginger paste, garlic paste, turmeric powder, red chili, red whole chilli, green chilli, and the prawns and then include the chopped tomatoes and for a time duration of 1 to 2 minutes fry it properly.

Then include the yoghurt, salt, and around one glass of water and cook it.

Bring together and serve: once the liquid gets minimized by about 25%, then include rice, sliced coriander and mint and blend. Include water up to one inch above the rice’s surface. Just once, the water begins to simmer, wrap and on a medium flame cook it for a time period of 2 to 3 minutes and then on a slow flame for a time period of 15 to 20 minutes until the rice is prepared. You can top it with two table spoon of ghee, 4 to 5 tbs of cream, then wrap it and let it rest for a period of five minutes. Open and serve it hot.