Chemmen /Prawns Biriyani

Chemmen Biriyani and fish biriyani are unique dishes of kerala.Many of u maybe uncomfortable in cooking biriyani with prawns or fish coz of the smell.If u wash thoroughly and get rid of the smell,i bet u'll try it again and again.I remember once amma cooked Chemmen biriyani years back ,when i was doing my Masters. .We called it as 'Biriyani in a hurry' as She cooks everyday early in the morning and pack lunch packs for us and her and rush to office.I really admire her hurry cooking and the end result in simply 'Awesome'.On last Friday i wasn't in a mood to cook the usual rice and curry.Want to try something new,there was some frozen prawns waiting for me in fridge.There were some reasons behind trying it i guess,firstly was longing to try out amma's biriyani,secondly My hubby fav ,he'll finish the platter with a sweet smile.


Chemmen Biriyani

1. For Frying Prawns...
Big Prawns 1lb
Red chilly powder 1tsp
Turmeric powder 1/2tsp
Ginger-garlic paste 1/2tsp
Pepper powder 1/4tsp
Lime juice
salt to taste
I used frozen cleaned and deveined ones.Wash in cold water.Add lime juice and turmeric powder and some water.keep for 5 mins.Drain the water and Marinate with above items and keep it 30 mins.
2.Cooking rice....
Basmati rice 2cups
water
salt
Wash the rice,soak for 15 mins.Cook rice with water .when its 3/4cooked,drain out the excess water and spread it in a plate.Allow it to cool completely.Once cool down,break the lumps with fork.
3.For Masala...
Big Onions 2
Tomato 1
Green chilly3-4
Coriendar powder 3tsp
Biriyani masala 2tsp
Red chilly powder 1/2tsp(optional)
Ginger 1 small piece
Garlic 4 big cloves
Ghee/oil 3tbsp
salt
Cilantro
4.For garnishing..
Cashew 1/4cup
Raisins 1/4cup
Onions(thinly sliced) 1/4cup
Lemon juice
Turmeric powder
Method...
Heat ghee in a biriyani pot/heavy bottomed pot .Fry cashew and raisins till golden brown,keep aside.Fry sliced onions until golden brown ,remove and keep in a paper towel.Add little more ghee/oil for shallow frying prawns.{Amma doesn't fry prawns,she adds directly to the masala.I like fried ,u can do either way}Just fry 3-4 mins.Do not overcook,prawns become hard.Remove and keep aside.
Masala Preparation...
In the same ghee/oil ,add cinnamon,gloves,star anise,bay leaves .Add chopped onions,saute till slighly brown.Now add ginger-garlic,green chillies,cook till raw smell goes.Add biriyani masala,coriendar powder,saute for few mins.Add tomatoes,cook them with little water,salt.Once tomatoes are cooked,add fried prawns.Let it boil for few mins.Add cliantro leaves and enough water for ur gravy.Cook for 2 mins.Keep aside.
Preheat the oven to 300 F.In a bake tray or use the same biriyani pot.Place a layer of rice.Mix the lemon juice and turmeric powder.Sprinkle some drops on the rice.This gives a nice aroma and also some yellow color here and there in biriyani.Transfer masala on top of rice.Again add remaining rice ,sprinkle lemon juice with turmeric powder.Close the pot tightlywith lid or aluminium foil.Bake for 25-30 mins.Turn off the oven.Let the dish sit in the oven till you are ready to eat. Only break the seal when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.Garnish with fried onions,cashew and raisins and cliantro.Serve hot with raita,pappadums and pickle.Enjoy !!!