Malabar Chemmeen Biryani
Fragrant Kaima rice layered with plump prawns, caramelized onions, and aromatic Malabar spices. This coastal delicacy is a true celebration of traditional Moplah cuisine.
70min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash and soak the Kaima rice for 20 minutes, then drain completely.
2
Marinate the prawns with turmeric, half of the red chili powder, and salt for 15 minutes.
3
Heat ghee in a heavy-bottomed pan, fry the cashews and raisins until golden, and set aside. In the same ghee, fry half of the sliced onions until crisp and brown for layering.
4
In a large pot, bring water to a boil with whole spices, mint, and salt. Add the soaked rice and cook until 70 percent done; drain and set aside.
5
In a separate heavy pot, heat coconut oil and ghee, sauté the remaining sliced onions, ginger-garlic paste, and green chilies until fragrant.
6
Add tomatoes, remaining chili powder, fennel powder, and garam masala, cooking until the oil separates.
7
Toss in the marinated prawns and yogurt, cooking for just 3-4 minutes until the prawns turn pink and form a thick masala.
8
Layer the partially cooked rice directly over the prawn masala, drizzling saffron milk, fried onions, chopped herbs, and ghee on top.
9
Cover tightly with a lid and cook on dum (low heat) for 15-20 minutes until the rice is fully infused with flavors.
10
Garnish with fried cashews, raisins, and fresh cilantro before serving hot with raita and pickle.
Ingredients
500g prawns, cleaned and deveined
2 cups Kaima or Jeerakasala rice
3 large onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 cup thick yogurt
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 teaspoon turmeric powder
1 tablespoon kashmiri red chili powder
1 teaspoon garam masala
1/2 teaspoon fennel powder
Whole spices (cardamom, cloves, cinnamon, bay leaf)
3 tablespoons ghee
2 tablespoons coconut oil
A pinch of saffron soaked in warm milk
Cashews and raisins for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.