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Chemmeen Biryani Recipe

Chemmeen Biryani
How to make Chemmeen Biryani

Chemmeen biryani is made of prawns. The bite-sized prawns are left in a juicy marinade and later cooked in a rich gravy, layers of the biryani rice are topped with these prawns, cashews, raisins and ghee.

  • Total Cook Time1 hr
  • Prep Time 30 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Chemmeen Biryani

  • 2 Cups Biryani rice
  • 1/2 kg Prawn/shrimps
  • 2 tbsp Ginger garlic paste
  • 1 cup Sliced onions
  • 1-2 Bay Leaf
  • 6-8 Cloves
  • 2 Cardamom pods
  • 1 inch Cinnamon stick
  • 1 tsp Lemon juice
  • Salt to taste
  • 4 tsp Ghee
  • 2 tbsp Biryani masala
  • 1 tsp Coriander Powder
  • 1 tsp Red chilli powder
  • 1 tsp Haldi
  • 1/2 cup Chopped coriander leaves
  • 1/2 cup Chopped mint leaves

How to Make Chemmeen Biryani

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Marinate prawns by mixing half the ginger garlic paste, coriander powder, red chilli powder, haldi, salt, ½ tspn lime juice. Let this sit in the fridge for minimum 30 mins.
Wash and soak the rice for around the same time.
In a pan add little oil and fry the marinated prawns. Remove the fried prawns and keep aside.
Now in the same pan add half of the sliced onions and cook until translucent.
To this add remaining ginger garlic paste, remaining coriander powder, haldi, red chilli powder, biryani masala, salt, coriander and mint leaves.
Once everything is cooked, add a little water and toss in the fried prawn into this gravy.
Cover and let it cook for another 5-10 mins.
Meanwhile in another pan add ghee, whole spices and remaining onions, cook for a while and then add the soaked rice.
Add water and let it boil for 10 mins, or until the rice is 80% done.
Now for the final step, layer the prawn gravy, then the rice, then cashews, raisins, sprinkle some biryani masala, pour some ghee, Kesar milk and repeat the process.
Tightly cover it with a lid, use some weight or atta dough to ensure it is tightly covered.
Cook this on the lowest possible flame for 10 mins and then remove off the heat and let it rest for another 10 mins. Open the lid and serve hot with raita and papadam.
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