Chettinad of cooking is an integral part of South Indian Cuisine, the rustic flavors of South India brings and amazing texture, flavor and aroma to the food preparations. Chettinad spices are used both in vegetarian and non vegetarian cooking and leaves equal impact on both versions. Prawn Biryani is one such South Indian version that is cooked with assorted spices and given the authentic Chettinad flavors by a wide usage of shallots, coconut, black pepper and coconut. Typically served with mint or any of your favorite raita, Chettinad style Prawn Biryani is a complete and a wholesome meal in itself.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
helping
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Ingredients
- 500 grams Shrimp Prawns /
- 1 kg basmati rice Long Grain
- 4 - 5 Shallots
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 - 3 tbsps coconut Fresh Grated
- 1 tsp chili paste Green
- 1/2 cup curd Thick
- 2 sprigs Curry leaf
- 2 tbsps ghee
Spice Mix :
- 1 tsp coriander powder
- 1 tsp chili powder Red
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
Whole Spices :
- 5 - 6 black pepper
- 4 Cloves
- 4 cardamom Green
- 2 cardamom Black
- 1 inch cinnamon
- 2 Bay Leaf
- 2 - 3 red chili Dry
- 1/2 tsp Cumin seeds
Ingredients
Spice Mix :
Whole Spices :
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Instructions
- Wash and clean prawns nicely, collect in a bowl and add ginger garlic paste, red chili powder, turmeric, few drops of lemon juice and 2-3 pinch salt. Mix well and marinate for 15-20 mins.
- Wash and soak rice in water for minimum 30 mins before cooking.
- Heat oil in a large and thick bottomed wok/handi and add the whole spices and wait till they splutter.
- Now add shallots and saute them till they are pale in color.
- Add green chili paste, grated coconut and marinated prawns and mix well.
- Fry for 4-5 mins and then slowly add curd and carefully mix everything to avoid breaking the prawns.
- Keep the flames high and let the water from curd dry up completely.
- Season with coriander powder, garam masala powder and salt. Fry till oil starts oozing from sides.
- Now add the soaked rice and again stir well such that everything incorporates well with each other.
- Add warm water (double the quantity of rice), check salt and add a dollop of ghee and mix well.
- Allow the rice to come to a boil , close the lid and let the rice cook at low heat.
- Keep the lid covered till the rice is done. Gently mix the rice and collect in a serving bowl.
- Garnish with chopped coriander and chopped curry leaves.
- Serve hot with raita.
Recipe Notes
If you liked this recipe , then try making at home and share your experience with me in comments below.
Love : Shaheen
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