Prawns Biryani / Chemmeen Biryani (Recipe 1)
Ingredients for Prawns Biryani (Chemmeen Biryani):
1. Kaima (Jeerakasala) rice – 1 kg
2. Water – Double the quantity of rice
Salt – For taste
3. Oil – As needed
4. Onions – 1 kg, chopped
Cashews, raisins – 50 gm each
5. Ginger crushed – 1 big spoon
Green chillies crushed – 10
Tomato chopped – ½ kg
Coriander leaves – A little
6. Turmeric powder – 1 small spoon
Masala powder – 1 small spoon
Curd – ½ cup
Lemon juice – From 1 lemon
Salt – For taste
7. Cleaned prawns – 1 kg
8. Coconut grated – 2 big spoons
Cashews – 5
9. Pineapple chopped fine – 2 big spoons
How to prepare Prawns Biryani (Chemmeen Biryani)?
1. Wash rice and strain water completely.
2. Boil water, add salt and cook rice. Strain excess water.
3. Heat oil in a pan and fry 1 cup of onions, cashews and raisins separately.
4. Sauté the remaining onions, followed by ingredients no: 5.
5. Add ingredients no: 6, mix well and add prawns.
6. When prawns are well-cooked, make a fine paste of coconut and soaked cashews and add to the prawns.
7. Take a big vessel and spread prawn masala as the first layer.
8. Spread half the quantity of cooked rice as next later.
9. Spread fried onions, cashews, raisins and pineapple pieces.
10. Again, spread the remaining rice and the next layer and sprinkle half a small spoon of masala powder on top.
11. Close with a tight lid and dum the biryani.
Courtesy: Vanitha Magazine June 1-14, 2018
Prawns Biryani (Recipe 2)
Ingredients for Prawns Biryani (Recipe 2):
1. Prawn – 1 kg
2. Green chilli – 100 g
Ginger – 50 g
Garlic – 150 g
3. Coconut Oil – As required
4. Onion – 800 g, sliced lengthwise
5. Tomato – 1 kg, chopped
6. Black pepper powder – 2 tsp
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Salt – As required
7. Lemon juice – From 1 lemon
Coriander leaves, Mint leaves – 1 handful each
8. Kaima rice – 1 kg
9. Coconut Oil – As required
10. Cinnamon – 3 pieces
Clove – 4
Cardamom – 2
Fennel – ½ tsp
11. Carrot – 1 medium, finely chopped
12. Ghee – 2 tbsp
13. Onion – 1, sliced lengthwise
14. Cashew nuts – 100 g, chopped
Raisins – 50 g
Curry leaves – 2 sprigs
15. Tomato – 1, sliced round
Coriander leaves, Mint leaves – 1 handful each, chopped
Pineapple, chopped – 1 cup
Garam masala powder – 1 tsp
How to prepare Prawns Biryani (Recipe 2)?
1. Clean and devein the prawns.
2. Crush the second set of ingredients and keep aside.
3. Heat coconut oil in a heavy-bottomed pan, sauté the onion until soft, then add the crushed mixture and sauté.
4. Add tomatoes and sauté well. After that, add the sixth set of ingredients, sauté, then add prawns and the seventh set of ingredients. Cook well.
5. To prepare the biryani rice, measure and wash the rice thoroughly, then soak it.
6. Boil water in a quantity double that of the rice.
7. Heat coconut oil in a heavy-bottomed pan, fry the tenth set of ingredients, then add the rice and roast it. Pour in hot water, add salt, and cook the rice.
8. When the rice is three-fourths cooked, add the carrots and let it cook until the water evaporates.
9. Heat ghee, fry onions until golden brown and crispy, then remove. In the same Ghee, fry cashew nuts, raisins, and curry leaves.
10. In the dum vessel, spread all the prawn masala evenly, then layer the cooked rice on top.
11. On top, sprinkle the fried mixture and the fifteenth set of ingredients.
12. Layer the remaining rice and ingredients, seal the lid, and cook on the dum for 10 minutes.
13. Serve hot with salad and pickle.
Courtesy: Vanitha Magazine, March 15-28, 2025
Read a few more biryani recipes here. Click on the images in the gallery to read.
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