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Thursday, 19 July 2012

CHEMEEN BIRIYANI




Ingredients:
Prawns : 500 g or 1/2 kg
For marination:
Red chilly powder - 3 tsp
Turmeric powder - 1 tsp
Salt - as needed
Lemon - 1
Water - few drops
Oil - 3 tbsp to shallow fry

For the masala:
Onion - 4 medium chopped
Tomato - 1 medium
Ginger - garlic paste - 2 tbsp
Green chilly - 3 or 4 (as pungent u need )chopped finely
Corriander leaves - 9 stems chopped finely
Puthina/mint leaves - 2 stems chopped finely
Turmeric powder - 1 tsp
Corriander powder - 2 tbsp
Garam masala powder - 2 tsp
Water - 4 to 6 drops
Oil - 4 tbsp

For Biriyani rice:
Basmati rice : 3 cups soaked
Water - 1/2 way the vessel used
Salt - as needed
Whole spices - cardamom,cloves,cinamon,pepper,etc -3 each
Lemon - 1 small piece

For garnishing:
Ghee - 2 or 3 tbsp
Corriander leaves - a few

Preparation:
1.Wash and clean the prawns well and drain .In a bowl,mix redchilly powder,turmeric powder,salt and lemon juice.Add little water and make a thick paste out of it.Marinate the prawns in it by mixing all over and keep in refrigerator for 15 minutes and outside for another 15 minutes.

 2.Chopp the onion,tomato ,green chilly,corriander and mint leaves.Prepare ginger garlic paste and keep aside.
3.Heat oil in a pan,add onion and saute till translucent on low to medium flame.

4.At this time,heat oil in another pan and shallow fry prawns..by turning over and keep aside.

5.Now the onions will be slightly brown ,add the ginger - garlic paste,chopped corriander,mint,green chilly and saute for few seconds to avoid the raw smell.

6.Add the chopped tomatoes and saute for few more minutes till tomatoes are soft and mushy.


7.Add the corriander powder,garam masala powder and turmeric powder,add a bit water and saute for 1 or 2 minutes.

8.Add the kept aside prawns to the masala and mix well.

9.Cook for 5 - 10  minutes on low heat for the flavours to infuse and switch off.
10.For the rice,wash and soak rice in water for 15 to 30 minutes.(u can do this while starting to prepare masala itself in the beginning and keep aside until the masala is ready)
 
11.In a big vessel,add water half way and add all the spices like cardamom,cloves,cinnamon etc ,a piece of lemon and salt.
12.When the water starts to boil,add the rice and cook until the rice is cooked on medium flame (b careful,not to over cook )
 13.When its cooked ( bite and see,if u feel soft and not grainy,its ready),strain to a colander.

 For the layering:
1.In the same big vessel used for making rice, layer the bottom with some rice just to cover the bottom of the vessel.

2. Top with half masala.

3.Tip in half rice to cover the masala.

4.Add the masala
5.Tip in the last part of rice and using spatula make hole in middle and sides.
6.Add ghee all over and 3-4 tbsp rose water.
7.Cover with aluminium foil and close the lid and cook on low heat for 15 minutes.Switch off and open,add
the chopped corriander leaves and mix it altogether and serve.
Notes:
Can garnish with fried onions,cashew and raisins.

7 comments:

  1. wow.. full of flavor.. looks delicious..

    ReplyDelete
  2. Looks perfect and mouthwatering..yummmm.

    ReplyDelete
  3. very flavourful and delicious looking biriyani.

    ReplyDelete
  4. Thank you all for ur lovely comments.....

    ReplyDelete
  5. very delicious and dull of flavor biryani..

    ReplyDelete

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