Chemmeen Biryani

Instructions

1. 1

   Preparation and Cooking the Rice

   • Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely.
   • In a large pot, bring 5 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and 1.5 tsp of salt.
   • Add the drained rice to the boiling water. Cook for 6-8 minutes until the rice is 80% cooked. It should still have a slight bite. Immediately drain the rice in a colander and set aside.
2. 2

   Marinate Prawns and Fry Toppings

   • In a bowl, combine the cleaned prawns with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and the lemon juice. Mix well and set aside to marinate for 15-20 minutes.
   • Heat the vegetable oil in a wide pan or kadai over medium-high heat. Add the thinly sliced onion (1 piece) and fry until it turns deep golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. This is your 'birista'.
   • In the same oil, fry the cashew nuts until golden, then add the raisins and fry until they puff up. Remove and set aside with the fried onions.
3. 3

   Prepare the Prawn Masala

   • In the same pan, remove excess oil, leaving about 3 tbsp. Add 2 tbsp of ghee. Add the remaining 2 sliced onions and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
   • Lower the heat and add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala. Sauté for 1 minute until fragrant.
   • Turn off the heat. Add the whisked curd and mix quickly and continuously to prevent it from curdling. Turn the heat back on to low and cook for 2-3 minutes until oil begins to separate from the masala.
   • Add the marinated prawns to the pan. Cook for 4-5 minutes, stirring gently, until the prawns are just opaque. Do not overcook. Stir in half of the chopped mint and coriander leaves. The masala is now ready.
4. 4

   Layer and 'Dum' Cook the Biryani

   • Select a heavy-bottomed pot with a tight-fitting lid. Spread half of the 80% cooked rice evenly at the bottom.
   • Carefully layer the entire prawn masala over the rice.
   • Spread the remaining rice over the prawn masala to form the top layer.
   • Garnish the top layer with the fried onions (birista), fried cashews, raisins, and the remaining chopped mint and coriander leaves.
   • Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee all over the top.
   • Cover the pot with the lid. To seal it for 'dum', you can place a heavy object on the lid or seal the edges with atta dough.
   • Cook on the lowest possible heat for 15-20 minutes. The steam trapped inside will cook the rice and prawns to perfection and meld the flavors.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, undisturbed, for at least 15-20 minutes. This step is crucial for the flavors to settle.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, trying not to break the rice grains.
   • Serve hot with a side of cooling raita, papad, and a simple salad.