1

Start making Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe) by mixing prawns with ingredients mentioned under marinating prawns, and refrigerate for 2-3 hours. Meanwhile you can prepare basmati rice for biryani.

2

Meanwhile, grind grated coconut and coriander leaves into a smooth paste.

3

Also grind soaked cashews and keep aside.

4

Heat oil in a Stir-fry pan and shallow fry marinated prawns and keep aside.

5

In the same pan, heat oil and add onions, 1 tablespoon ginger-garlic paste and green chillies, sauté till done.

6

Once the onions are soft, add chopped tomatoes and sauté till cooked.

7

Now add curd, ground paste of coconut-coriander and stir well.

8

Once it comes to boil and the raw smell disappears, add shallow fried prawns and cook on low flame and sauté for 5-6 minutes till the prawns are well-coated with masala.

9

Add the cashew paste and garam masala. Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly. Switch off flame and allow the pan to cool.

Instruction for Rice

1

While the prawn is getting marinated, drain all water from soaked basmati rice.

2

Meanwhile, heat ghee/oil in a pressure cooker and splutter cardamom, cloves and cinnamon till aromatic and add rice to fry for 5 minutes or until rice starts cracking.

3

Add the water, lemon juice, salt and leaves. Stir well. Cover the pressure cooker with lid without weight.

4

Cook on a high flame till a strong steam comes through. Turn the flame to a complete sim and cook for 5 minutes.

5

Switch off flame and leave to cook on residual heat of the stove for 30 minutes.

6

Once the rice is ready, fluff the rice with a fork or spread the rice on a tray & keep aside.

Instruction For Garnish

1

Heat ghee/oil in a pan and fry the cashews and raisins. Remove them from the pan and fry the onions till golden brown.

2

Drain any excess ghee on a paper towel.

Layering The Biryani - Stove Top Method

1

Grease a thick bottomed Biryani pot/Stew pot with ghee.

2

Add a layer of the prawns masala as the bottom layer. Next add a layer of rice as the second layer. Repeat layers till the masala and rice is used up completely. The top most layer of the biriyani must be the rice. Drizzle a little ghee between each layer. Sprinkle coriander and mint leaves on top.

3

Cover with lid and cook for 15 to 20 minutes on lowest flame.

4

Once the biriyani is done, spread the garnish all over and cover again and keep closed for at least 15 minutes to cook in residual heat.

Layering The Biryani – Oven Method

1

Preheat Oven at 180 degree Celsius for 10 minutes.

2

Grease a baking dish with ghee and add layers and garnishing like mentioned above under stove top method.

3

Cover dish with aluminium foil or wet cloth and bake for 25-30 minutes.

4

Serve Chemmeen Biryani hot with papad and Burani Raita or Lauki Raita.