Malabar Chemmeen Biriyani

Cuisines

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Recipe

Ingredients

	1 cup	basmati rice
	250 grams	prawns, cleaned and deveined
	1 large	onion, thinly sliced
	2 tablespoons	ghee
	1 tablespoon	coconut oil
	1 teaspoon	ginger-garlic paste
	1 teaspoon	red chili powder
	1/2 teaspoon	turmeric powder
	1 teaspoon	coriander powder
	1/2 teaspoon	garam masala
	1 teaspoon	fennel seeds
	2 tablespoons	curd
	1 handful	fresh coriander leaves, chopped
	1 handful	fresh mint leaves, chopped
	1 small	tomato, chopped
	1 stick	cinnamon
	3 pods	cardamom
	Salt	to taste
	2 cups	water

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
2. 2 Heat 1 tablespoon of ghee in a pan and add cinnamon, cardamom, cloves, and bay leaf.
3. 3 Add the drained rice and sauté for 2-3 minutes until fragrant. Set aside.
4. 4 In another pan, heat coconut oil and add fennel seeds.
5. 5 Add sliced onions and sauté until golden brown.
6. 6 Add ginger-garlic paste and sauté for another minute.
7. 7 Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
8. 8 Add the prawns and sauté until they turn pink.
9. 9 Add chopped tomato and cook until soft.
10. 10 Stir in curd, salt, and half of the chopped coriander and mint leaves.
11. 11 Add 2 cups of water and bring to a boil.
12. 12 Add the sautéed rice to the boiling mixture and mix gently.
13. 13 Cover the pan with a lid and cook on low heat until the rice is fully cooked and the water is absorbed.
14. 14 In a separate pan, heat the remaining ghee and fry the remaining onions until crispy.
15. 15 Garnish the biriyani with fried onions and the remaining coriander and mint leaves before serving.