ചെമ്മീൻ കിഴി ബിരിയാണി | Chemmeen Kizhi Biriyani | Special Prawns Biriyani

A lip smacking biriyani where the ghee rice and prawn masala are cooked separately, assembled in a banana leaf, wrapped and steamed. This biriyani has a very nice flavor from the plantain leaf. I guarantee you’ll love it..

Link to recipe – https://www.yummyoyummy.com/2017/06/chemmeen-kizhi-biriyani.html

Ingredients (Serves 6)

1. Prawns – 1/2 kg (Around 35 – 40 medium or large)

Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1 tsp

Pepper powder – 1/2 tsp

Lemon juice – 1/2 tsp

Salt – As required

2. Coconut oil – 2 – 3 tbsp

Ghee – 2 tbsp

3. Onion – 2.5 cups, thinly sliced and halved

4. Ginger – 1 – 1.5 inch, chopped

Garlic – 5 large cloves, chopped

Green chilies, medium spicy – 5 – 6, chopped

5. Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

6. Tomato – 2 small, chopped

7. Cashews – 10, soaked in warm water for 15 minutes

Grated coconut – 1 – 1.5 tbsp

Cilantro / coriander leaves – 1/4 cup

Mint leaves – 10 – 15

Yoghurt – 2 – 3 tbsp

8. Garam masala powder – 1 – 1.5 tsp or to taste

Lemon juice – 1/2 tsp (optional)

9. Salt – To taste

For rice

10. Biriyani rice / kaima rice – 2.5 cups

11. Ghee – 2 – 3 tbsp

12. Whole spices – cardamom – 5, cloves – 8, cinnamon sticks – two 1/2 inch pieces, bay leaves – 2 , black pepper corns – 1/2 tsp

Salt – To taste

Hot water – 5 cups

Other ingredients – for assembling

13. Fried onion – 3/4 cup

Fried cashews and raisins – 3 tbsp each

Cilantro / coriander leaves – 1/4 cup, chopped

Mint leaves – 1/4 cup, chopped

Saffron – 1 pinch in 2 – 3 tbsp hot water

Rose water – 3 drops (Add 3 drops of rose water or 1/2 tsp kewra water to saffron water)

Method

1. Marinate the prawns with the remaining ingredients numbered 1. Set aside for 30 minutes – 1 hr.

2. Grind ginger, garlic and green chilies to a coarse mixture and set aside.

3. Grind soaked cashews, grated coconut, mint, coriander leaves and yoghurt to a fine paste and set aside.

4. Heat 2 – 3 tbsp coconut oil + 2 tbsp ghee in a pan over medium high heat. Fry cashews until light golden. Add raisins and fry until plump. Fry 3/4 – 1 cup sliced onion until golden brown. Remove to a paper towel. Saute onion adding little salt until transparent. Add ginger-garlic-green chilly mixture. Saute until the onion mixture turns golden brown and their raw smell and taste disappears completely. Add turmeric powder, chilly powder and 1 tsp coriander powder. Cook for a minute over low heat. Add chopped tomatoes. Cover and cook for a few minutes tomato turns mushy and oil separates. Add cashew-yoghurt paste. Mix well and cook for a few minutes. Add marinated prawns, salt and mix well. Cook covered over low heat for 8 – 10 minutes stirring occasionally until prawns are done and gravy is thick. Add 1 tsp garam masala powder. Mix well and switch off. Sprinkle a tbsp of chopped mint and cilantro. Set aside.

6. Clean a few banana/plantain leaves (if the banana leaves are small, you may need 4 – 5) and wipe well. Place them over flame to make them soft and pliable (vazhayila vaattuka). Place 1/2 cup cooked rice (you can add more if the banana leaf is large) in the middle of the banana leaf. Top it with 4 – 5 pieces of shrimp masala. Top it with 1 cup of hot cooked rice followed by fried onions, cashews, raisins, chopped mint, and cilantro. Sprinkle some saffron water. Tie it tightly like a kizhi using a vazhanaru or a thin muslin cloth. Repeat until the rice and shrimp masala are used completely. (I used small rectangular plantain leaves so I wrapped and placed them inside an aluminium foil and wrapped them again tightly.)

7. Meanwhile fill the steamer / idli cooker with enough water. Bring it to a boil. Place the vazhayila kizhis (few at a time depending on the size of the vessel) inside the steamer and steam cook the biriyani for about 8 – 10 minutes. Take it outside and serve after 10 minutes. Serve with biriyani chammathi, dates lemon pickle, raita (recipe below) and pappadam.
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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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