Chemmeen Biryani

Name: Chemmeen Biryani
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: kerala
Ingredients: 400 g prawns (cleaned and deveined); 1.25 cup seeraga samba rice (washed and soaked for 20 minutes); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 3 pcs green chili (slit); 0.25 cup yogurt (plain, whisked); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 2 tbsp ghee; 1 tbsp oil; 1 inch cinnamon (small piece); 3 pcs green cardamom; 3 pcs cloves; 1 pcs bay leaf; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt (divided); 1 tbsp lemon juice; 2.25 cup water (for cooking rice)

RATING

4.4/5(98)

TASTE SCORE

9/10

Fragrant Kerala-style prawn biryani made with seeraga samba rice, warm spices, herbs, and a lightly spiced masala. The prawns stay tender while the rice finishes on dum, making each spoonful rich, aromatic, and satisfying.

PREP

25m

COOK

35m

SERVES

1 KATORI

458 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the rice and prep the prawns.
1.Wash the seeraga samba rice until the water runs mostly clear.
2.Soak the rice in fresh water for 20 minutes, then drain well.
3.Clean the prawns and pat them dry so they cook quickly without turning watery.
TIPKeep the prawns dry before they hit the pan so the masala clings better.
saute · ~10 min
Cook the onions for the masala base.
1.Heat ghee and oil in a heavy pan over medium heat.
2.Add cinnamon, cardamom, cloves, bay leaf, and fennel seeds.
3.Add the sliced onions and cook until soft and lightly golden, about 8 to 10 minutes.
TIPDo not rush the onions; this is where the biryani gets much of its sweetness and depth.
saute · ~7 min
Build the prawn masala.
1.Add ginger, garlic, and green chili and cook until fragrant, about 1 minute.
2.Add chopped tomato and cook until soft and pulpy, about 4 to 5 minutes.
3.Add turmeric powder, red chili powder, garam masala, black pepper, and half of the salt.
4.Stir in yogurt, mint, coriander leaves, and lemon juice.
saute · ~3 min
Cook the prawns briefly.
Add the prawns to the masala and cook just until they start to curl and turn opaque, 2 to 3 minutes. Turn off the heat once they are almost done, since they will finish cooking on dum.
TIPDo not fully cook the prawns now or they can turn rubbery later.
boil · ~12 min
Cook the rice.
In a separate pot, bring the water to a boil with the remaining salt. Add the drained rice, cover, and cook on low heat until the rice is about 90 percent done and the water is absorbed, about 10 to 12 minutes.
TIPThe rice should still have a slight bite so it stays separate after the final dum.
assemble
Layer the rice over the prawn masala.
Spread the prawn masala evenly in the pan if needed. Spoon the cooked rice on top in an even layer and lightly fluff the surface without pressing it down.
rest · ~15 min
Cook on dum.
Cover the pan tightly and cook on the lowest heat for 10 minutes, then let it rest off the heat for 5 minutes before opening.
TIPUse a very low flame to keep the bottom from catching while the flavors meld.
serve
Fluff gently and serve the biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before adding them; excess moisture thins the masala and can make the biryani soggy.
2
Cook the onions to light golden, not dark brown, so the Kerala-style masala stays sweet and balanced rather than bitter.
3
Use the widest heavy pan you have for dum; a broad surface lets the rice steam evenly over the prawn masala.
4
Stop cooking the prawns as soon as they curl and turn opaque at the edges; they will finish during the final dum.
5
If your lid is loose, seal the pan with foil or a damp cloth under the lid to trap aroma during dum.
6
Rest the biryani after dum before fluffing, so the rice firms up and the layers lift without breaking.
7
Store leftovers chilled within 2 hours and reheat gently with a splash of water to keep the rice from drying out.