Malabar chemeen biryani
Method
- Marinate the prawns in half the powdered spices and salt for half an hour. Fry fennel seeds, onions and chillies in ghee until they are soft.
- Add ginger-garlic paste and saute.
- Add the tomatoes, remaining powdered spices and pepper and saute for a minute.
- Add the rest of the ingredients and fry.
- Add prawns and cook till done.
- To make the rice, heat ghee in a large pan and fry half the onion until golden brown.
- Drain and set aside.
- Add cashewnuts and raisins to the pan and fry.
- Remove and set aside. Saute the remaining onions in the ghee and add whole spices.
- Add rice and fry for 5 mins on low heat. Add water.
- Cook uncovered on high heat.
- When water is reduced, lower the heat, sprinkle garam masala and rose water over it, cover tightly and cook till done.
- Layer rice with prawn masala and bake, or serve with prawn masala on the side.
Ingredients:
For the chemeen masala:
20 prawns, shelled and de-veined
1 tsp. chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp fennel seeds
150 gms onion, sliced
3 green chillies, chopped
2 tbsp ghee
5 tbsp ginger-garlic paste
100 gms tomatoes, sliced
1/2 tsp pepper powder
5 tbsp yoghurt
3 tbsp cashewnut paste
50 gms each coriander and mint leaves, chopped
Juice of 1 lemon
For the ghee rice:
60 gms ghee
150 gms onions, sliced
1 tbsp cashewnuts
1 tbsp raisins
2 green cardamoms
2 cloves
2 bay leaves
4 sticks cinnamon
500 gms basmati rice
1 litre water
1/2 tsp garam masala
A few drops rose water
RECIPES BY REHANA KHAMBATY
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