Chemmeen Biryani
Tender, succulent prawns cooked in a fragrant blend of Kerala spices, layered with fluffy basmati rice. This Malabar classic is slow-cooked to perfection, creating an aromatic and unforgettable one-pot meal.
For 4 servings
Preparation and Cooking the Rice
- Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely.
- In a large pot, bring 5 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and 1.5 tsp of salt.
- Add the drained rice to the boiling water. Cook for 6-8 minutes until the rice is 80% cooked. It should still have a slight bite. Immediately drain the rice in a colander and set aside.
Marinate Prawns and Fry Toppings
- In a bowl, combine the cleaned prawns with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and the lemon juice. Mix well and set aside to marinate for 15-20 minutes.
- Heat the vegetable oil in a wide pan or kadai over medium-high heat. Add the thinly sliced onion (1 piece) and fry until it turns deep golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. This is your 'birista'.
- In the same oil, fry the cashew nuts until golden, then add the raisins and fry until they puff up. Remove and set aside with the fried onions.
Prepare the Prawn Masala
- In the same pan, remove excess oil, leaving about 3 tbsp. Add 2 tbsp of ghee. Add the remaining 2 sliced onions and sauté for 8-10 minutes until they are soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
- Lower the heat and add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala. Sauté for 1 minute until fragrant.
- Turn off the heat. Add the whisked curd and mix quickly and continuously to prevent it from curdling. Turn the heat back on to low and cook for 2-3 minutes until oil begins to separate from the masala.
- Add the marinated prawns to the pan. Cook for 4-5 minutes, stirring gently, until the prawns are just opaque. Do not overcook. Stir in half of the chopped mint and coriander leaves. The masala is now ready.
Layer and 'Dum' Cook the Biryani
- Select a heavy-bottomed pot with a tight-fitting lid. Spread half of the 80% cooked rice evenly at the bottom.
- Carefully layer the entire prawn masala over the rice.
- Spread the remaining rice over the prawn masala to form the top layer.
- Garnish the top layer with the fried onions (birista), fried cashews, raisins, and the remaining chopped mint and coriander leaves.
- Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee all over the top.
- Cover the pot with the lid. To seal it for 'dum', you can place a heavy object on the lid or seal the edges with atta dough.
- Cook on the lowest possible heat for 15-20 minutes. The steam trapped inside will cook the rice and prawns to perfection and meld the flavors.
Rest and Serve
- Turn off the heat and let the biryani rest, undisturbed, for at least 15-20 minutes. This step is crucial for the flavors to settle.
- Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, trying not to break the rice grains.
- Serve hot with a side of cooling raita, papad, and a simple salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, long-grain basmati rice for the best texture and aroma.
- 2Do not overcook the prawns in the masala step. They will continue to cook during the 'dum' process and can become rubbery if overdone.
- 3Frying the onions to a deep, even golden brown is key to the authentic flavor of the biryani. Be patient and stir frequently to prevent burning.
- 4Ensure your curd is at room temperature and whisked well before adding it to the masala (with the heat off) to prevent splitting.
- 5A heavy-bottomed pot is essential to prevent the masala at the base from scorching during the 'dum' cooking.
- 6Letting the biryani rest after cooking is non-negotiable. It allows the steam to distribute evenly and the flavors to meld beautifully.
Adapt it for your goals.
Protein Swap
Replace prawns with chicken, mutton, or fish like Kingfish (Neymeen). For a vegetarian option, use a mix of vegetables like carrots, beans, potatoes, and paneer.
Flavor EnhancementFlavor Enhancement
Add 2-3 tablespoons of thick coconut milk to the masala for a richer, creamier gravy, which is a common variation in Kerala cuisine.
Spice AdjustmentSpice Adjustment
Add a star anise and a piece of mace (javitri) to the whole spices when boiling the rice for a more complex, aromatic biryani.
Cooking MethodCooking Method
You can also layer and dum cook the biryani in an oven. Preheat to 180°C (350°F) and bake the sealed pot for 20-25 minutes.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Minerals
This dish provides important minerals like selenium, an antioxidant that protects cells from damage, and zinc, which is vital for a healthy immune system.
Anti-inflammatory Spices
The use of traditional spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Provides Sustained Energy
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy throughout the day.
Frequently asked questions
A single serving of Chemmeen Biryani (approximately 620g) contains around 650-750 calories. The exact count can vary based on the amount of oil and ghee used and the size of the prawns.