Wednesday, January 28, 2015

Prawns Biryani | Kerala Style Chemeen Biriyani

For the final day under Biryanis I made Prawns Biryani. I already have a version of Prawn Biryani, and wanted to try from a different cuisine. Today's version is from Kerala cuisine. It's also called as the Shrimp or Chemeen Biryani. I landed here and almost followed the recipe. Since I was cooking along with Amma, I was able to follow the instructions, else I can never keep up with one.
 
Prawn Biryani will always remind me of Amma's lost recipe. During our initial years of marriage, Amma used to make a prawn biryani and Hubby dear used to love it. Somehow she stopped making that version and suddenly she forgot how she used to make it. However much she tried, she simply couldn't remember and we sadly concluded that, that recipe is lost forever. So I try other version in vain hope to arrive at that recipe again!










Prawns / Shrimp / Chemeen Biriyani

Ingredients Needed

For the rice:

Basmati rice - 3 cups
Water - 6 cups
Cardamom & clove - 6 each
Cinnamon - 1 medium size stick
Ghee - 3 tbsp
Lemon Juice - 2 tbsp
Salt

For the masala:

Prawns - 1/2 kg (cleaned & deviened)
Ginger garlic paste - 2 tbsp
Chilli powder - 1/2 tbsp
Pepper powder - 1/2 tsp
Onions - 3, chopped finely
Green chilli -5-6
Tomato - 2-3, chopped finely
Coconut - 1 handful
Coriander leaves - 1 handful
Curd - 1/2 cup
Cashews - 6-8 (soaked in 2 tbsp water)
Garam masala - 1 tsp

For garnishing:

Cashews - handful
Onion - 1 medium, sliced finely
Coriander leaves
Ghee - 1 tbsp

How to make the Prawns Biryani

For Rice preparation:

Wash and soak the rice in water for 30 minutes. Drain the water completely. Bring to boil 6 cups water with half the quantity of whole masala, keep it aside.

Meanwhile heat ghee in a a non stick pan, add the remaining whole masala and add the drained rice. Fry the rice for around 5 minutes or until the rice starts cracking.

Add the boiled water, lemon juice & salt. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside.

For Prawns Masala preparation:

Marinate the prawns with 1 tbsp of ginger garlic paste, red chilli powder, pepper powder and salt and keep it for 2-3 hours in the fridge.

Meanwhile grind together a handful of coconut & coriander leaves with a little water & keep it aside. Also grind the soaked cashews into a smooth paste.

Shallow fry the marinated prawns when you are ready to make the biryani. Once the prawns are fried, keep it aside and use the same oil to cook onions, remaining ginger garlic paste and green chilli.

Once onions are fried well, add chopped tomatoes. Once the tomatoes are cooked, add curd, coconut, coriander leaves paste.

Once it boils add fried prawns and cook in low flame for 5-6 minutes. Add the cashew paste & 1 tsp of garam masala. Mix well. Cook for 2 more minutes & remove from fire.

For the Garnishing:

Heat ghee in a pan and fry the cashews and onions till it becomes golden brown. Drain the excess ghee in a paper towel & keep it aside.

Layering the Biriyani:

In a greased pressure cooker, layer the biryani. First layer with rice, followed with prawns masala, then fried cashews and onions, Repeat the layers, making sure the top layer is rice.

Cover with the lid and ensure it's tight. Place this on a tawa, and simmer for 20 - 30 mins.



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Sunday, January 25, 2015

Kuska Biryani ~ Veg Biryani South Special

For the second day under BM#48, I have a typical south special biryani made specially for the Vegetarians, called the Kuska Biryani. In most non veg restaurants, the biryani sold without the meat is referred as Kuska. However the vegetarians didn't want to be left behind, so they devised a version for themselves.

While this version that I share might sound very similar to the regular vegetable biryani, the biryani is still different as the spices and other ingredients added are more than what you might in a regular vegetable Biryani.





Kuska Biryani

Ingredients Needed:

Basmati Rice - 2 cups
Onions - 1 medium
Cloves - 3 -4
Cinnamon - 2 "
Bay leaf - 2
Marati Mogga - 2
Cardamon - 2
Rati Povvu / Dagad Phool / Pathar Phool  -2
Ginger Garlic - 1 tsp
Tomato - 2 (local variety)
Red Chili powder -1  tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Green Chilies - 2 -3
Milk - 1 cup
Water - 3 cups
Mint leaves and coriander leaves
Ghee - 2 tsp
Oil - 2 tsp
Cashews for garnish

How to make Kuska Biryani

Wash and soak the rice for 20 - 30 mins

In a pressure, heat the oil and 1 tsp of ghee, add the whole spices and saute well. Then add the onions, green chilies and ginger paste. Saute till the onions turn colour.

Then add the mint and coriander leaves, saute well. Add the chopped tomatoes along with all spice powders, and salt. Cook till the tomatoes get mushy.

Then add the drained rice and saute well.

Now add the water along with milk and pressure cook for 3 whistles. In another pan, roast the cashews in ghee and pour over the biryani, once the pressure falls down.

Serve with a side dish.


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