Chemmeen-Koon Biryani (Prawns – Mushroom Biryani)

Ingredients for Chemmeen-Koon Biryani (Prawns – Mushroom Biryani):

1. Prawns – 250 gm

2. Chilli powder – 1 small spoon

    Turmeric powder – ¼ small spoon

    Salt – For taste

3. Coconut oil – As needed

4. Onions sliced -3

5. Ginger-garlic crushed – 1 big spoon

    Green chillies crushed – 3

6. Tomato chopped fine – 2

7. Garam masala powder – ¼ small spoon

    Coriander leaves, mint leaves – ¼ cup

8. Mushrooms – 1 cup

9. Lemon juice – ½ big spoon

10. Ghee – 1.5 big spoons

11. Biryani rice – 1 cup

12. Warm water – 2 cups

      Coriander leaves chopped – 1 big spoon

      Cardamom, cloves, cinnamon – 1 each

13. Lemon juice – ½ big spoon

      Biryani colour – A little

14. Garam masala powder – ¼ small spoon

      Coriander leaves, mint leaves – ¼ cup

How to prepare Chemmeen-Koon Biryani (Prawns – Mushroom Biryani)?

1. Clean fish and marinate with ingredients no: 2.

2. Deep fry prawns in hot oil, and keep aside.

3. Heat oil in a pan, and sauté 2.5 part of chopped onions. (Keep the 0.5 part aside)

4. Add ingredients no: 5 and keep sauting.

5. Add tomatoes, and keep sauting till a thin layer of oil appears.

6. Add ingredients no: 7, mix well and add mushrooms.

7. Sauté mushrooms adding sufficient salt, and add fried prawns and lemon juice.

8. Mix the contents well and put off the flame.

9. Heat ghee in another pan, and sauté remaining onions.

10. Add rice, followed by ingredients no: 12 and cook rice.

11. Strain excess water.

12. Spread prawns masala in a flat bottomed vessel, followed by cooked rice.

13. Mix colour in lemon juice and pour on top.

14. Sprinkle garam masala powder, mint leaves and coriander leaves too.

15. Close the vessel with a tight lid and cook in low flame for 5 minutes.

16. Put your prawns biryani upside down in a big plate. Serve hot.

Courtesy: Vanitha Magazine October 1-14, 2010

Also read a few prawn snack recipes here. Click on the images in the gallery to read.