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Tender, succulent prawns cooked in a fragrant blend of Kerala spices, layered with fluffy basmati rice. This Malabar classic is slow-cooked to perfection, creating an aromatic and unforgettable one-pot meal.
For 4 servings
Preparation and Cooking the Rice
Marinate Prawns and Fry Toppings
Prepare the Prawn Masala
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Tender, succulent prawns cooked in a fragrant blend of Kerala spices, layered with fluffy basmati rice. This Malabar classic is slow-cooked to perfection, creating an aromatic and unforgettable one-pot meal.
This kerala recipe takes 90 minutes to prepare and yields 4 servings. At 957.65 calories per serving with 37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Layer and 'Dum' Cook the Biryani
Rest and Serve
Replace prawns with chicken, mutton, or fish like Kingfish (Neymeen). For a vegetarian option, use a mix of vegetables like carrots, beans, potatoes, and paneer.
Add 2-3 tablespoons of thick coconut milk to the masala for a richer, creamier gravy, which is a common variation in Kerala cuisine.
Add a star anise and a piece of mace (javitri) to the whole spices when boiling the rice for a more complex, aromatic biryani.
You can also layer and dum cook the biryani in an oven. Preheat to 180°C (350°F) and bake the sealed pot for 20-25 minutes.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides important minerals like selenium, an antioxidant that protects cells from damage, and zinc, which is vital for a healthy immune system.
The use of traditional spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy throughout the day.
A single serving of Chemmeen Biryani (approximately 620g) contains around 650-750 calories. The exact count can vary based on the amount of oil and ghee used and the size of the prawns.
Chemmeen Biryani can be part of a balanced diet. Prawns are an excellent source of lean protein and essential minerals. However, it can be high in calories and fats due to the use of ghee and oil. To make it healthier, you can reduce the amount of fat and serve it with a large portion of vegetable raita.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Pat them thoroughly dry with paper towels before marinating to ensure they fry well and don't release excess water into the masala.
Aged, long-grain basmati rice is the best choice for biryani. It has a distinct aroma, and the grains remain separate and fluffy after cooking, which is essential for a good biryani texture.
A mushy biryani is usually caused by overcooking the rice initially. It's crucial to cook the rice only to 80% doneness, as it will continue to steam and cook during the 'dum' process. Also, ensure your prawn masala is not too watery.