Chettinad Style Prawn Biryani Recipe

Name: Chettinad Style Prawn Biryani Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Indian
Ingredients: 200 g Shrimp (200 grams Shrimps or prawns); 1 cup Basmati Rice (1-1/2 cups Basmati rice — up to 0.5); 4 pieces Shallots (4-5 Shallots — up to 5); 1 tbsp Bottled Ginger (1 tablespoon Ginger paste); 1 tbsp Garlic Paste (1 tablespoon Garlic paste); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 1 tsp Green Chili Paste (1 teaspoon Green Chilli paste); ½ cup Greek Yogurt (1/2 cup Hung Curd (Greek Yogurt)); 2 sprig Curry leaves (2 sprig Curry leaves); 1 cup Vegetable Oil (1 cup Oil); 2 tbsp Clarified Butter (2 tablespoons Ghee); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 5 pieces Black Peppercorns (5-6 Whole Black Peppercorns — up to 6); 4 pieces Cardamom (4 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 2 pieces Red Chili (2-3 Dry Red Chilli — up to 3); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera))

Chettinad Style Prawn Biryani Recipe - Biryani Recipes (Indian)

55 minIndian

Servings4

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Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Shrimp200 g · 200 grams Shrimps or prawns
Basmati Rice1 cup · 1-1/2 cups Basmati rice — up to 0.5
Shallots4 pieces · 4-5 Shallots — up to 5
Bottled Ginger1 tbsp · 1 tablespoon Ginger paste
Garlic Paste1 tbsp · 1 tablespoon Garlic paste
Coconut3 tbsp · 3 tablespoons Fresh coconut grated
Green Chili Paste1 tsp · 1 teaspoon Green Chilli paste
Greek Yogurt½ cup · 1/2 cup Hung Curd (Greek Yogurt)
Curry leaves2 sprig · 2 sprig Curry leaves
Vegetable Oil1 cup · 1 cup Oil
Clarified Butter2 tbsp · 2 tablespoons Ghee
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Black Peppercorns5 pieces · 5-6 Whole Black Peppercorns — up to 6
Cardamom4 pieces · 4 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Red Chili2 pieces · 2-3 Dry Red Chilli — up to 3
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)

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Steps

1To prepare Chettinad Style Prawn Biryani Recipe, wash and clean prawns well, 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 minutes.
2Wash and soak rice in water for a minimum 30 minutes before cooking.
3Heat oil in a large and thick bottomed handiand add the whole spices and wait till they splutter.
4Now add shallots and saute them till they are pale in color.
5Add green chili paste, grated coconut and marinated prawns and mix well.
6Fry for 4-5 minutes and then slowly add curd and carefully mix everything to avoid breaking the prawns.
7Keep the flames high and let the water from curd dry up completely.
8Season with coriander powder, garam masala powder and salt. Fry till it is cooked and deeper in color.
9Now add the soaked rice and again stir well such that everything incorporates well with each other.
10Add warm water (double the quantity of rice), check salt and add a dollop of ghee and mix well.
11Allow the rice to come to a boil, close the lid and let the rice cook at low heat.
12Keep the lid covered till the rice is done. Gently mix the rice and collect in a serving bowl.
13Garnish with chopped coriander and chopped curry leaves.
14Serve the Chettinad Style Prawn Biryani hot with raita for a wholesome meal.