With the cold weather setting in, my feet are permanently frozen and even a pair of socks does not do much to thaw them much.
In my kitchen, pots are often steaming with delicious curries, bubbling stews and soothing soups. Meals are mostly focused around good hearty ingredients lots of vegetables, fish and white meat and occasionally some tasty beef.
I am also quite happy to be getting more exercise back into my routine. The older I am getting the harder it feels like to get back into shape unfortunately. Has anyone noticed this too? So now I go for lovely walks in the morning when my daughter is away at school. And I am loving it! The most important thing I find best is the extra perk it gives to my overall mood and with a toddler in the house these perky and happy moods keep things on the positive end for sure!
Keeping us lively and active throughout this cold and rainy month of June are dishes like this beautiful Kerala Style Prawns/ Shrimp/ Chemmeen Biriyani with robust flavors of seafood which bring in unique flavors.
Yes it is really as good as it looks! This one-pot-meal is everything that makes a crisp and cold day go away with the warmth of steamy seafood and rice. Try this mouth-watering Kerala Style Prawns/ Shrimp/ Chemmeen Biriyani this Ramadan. Grab the spoon and join me on my table!
‘Ramadan Mubarak To All My Dear Readers’
NOTE: Step-By-Step pictures of preparing this recipe has been given below. [All essential steps included]
Kerala Style Prawns/ Shrimp/ Chemmeen Biriyani
Keeping us lively and active throughout this cold and rainy month of June are dishes like this beautiful Kerala Style Prawns/ Shrimp/ Chemmeen Biriyani with robust flavors of seafood which bring in unique flavors. Grab the spoon and join me on my table!
Marinate the prawns with 1 tablespoon ginger garlic paste, red chili powder, ground pepper and salt and keep aside for 2 to 3 hours in the refrigerator.
Meanwhile grind together a handful of coconut & coriander leaves with little water & keep aside. Grind the soaked cashews into a smooth paste.
Heat oil in a pan and shallow fry the marinated prawns after it has rested for the specified time. Once the prawns are fried, keep aside and proceed to preparing the rest of the masala.
In the same pan, pour a little more oil if necessary. Add chopped onions, remaining ginger garlic paste (1 tablespoon) and green chilies. Once the onions turn soft and start turning a light brown, add the chopped tomatoes. Allow the tomatoes to cook till soft.
Now add the curd, ground coconut-coriander leaves paste and stir well. Once it boils add the shallow fried prawns and cook on a low flame for 5 to 6 minutes or till the masala coats the prawns well. Make sure the masala has cooked well and the raw smell of the coriander and coconut has disappeared.
Add the cashew paste and 1 teaspoon garam masala. Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly. Remove the pan from the fire.
Preparation Of Rice
Wash and soak the rice in water for 25 to 30 minutes. Drain the water completely.
Heat ghee/ oil in a pressure cooker and splutter the whole spices till a nice fragrance comes through.
Now add the rice and fry for around 5 to 7 minutes or until the rice starts cracking.
Add the water, lemon juice, salt and leaves. Stir well.
Cover the pressure cooker with it's lid. (do not place the cooker weight) Cook on a high flame till a strong steam comes through. Turn the flame to a complete sim and cook for exactly 5 minutes. Switch off flame and leave to cook on residual heat of the stove for exactly 30 minutes. Once the rice is ready, fluff the rice with a fork or spread the rice on a tray & keep aside. [You can use any other method of cooking the rice too. This is my easy and cheats version of cooking rice]
Preparation Of Garnish
Heat ghee/oil in a pan and fry the cashews and raisins.
Remove them from the pan and in the remaining ghee fry the onions till it becomes golden brown.
Drain the excess ghee in a paper towel and keep aside.
Layering The Biriyani - Stove Top Method
I used the stove top method of cooking for this biriyani. [refer notes to learn how to bake this biriyani in the oven] Here is how it's done:
Grease a thick bottomed biriyani pot/ vessel with ghee.
Add a layer of the prawns masala as the bottom layer. Next add a layer of rice as the second layer. Repeat layers till the masala and rice is used up completely. The top most layer of the biriyani must be the rice. Drizzle a little ghee between each layer. Sprinkle coriander and mint leaves on top. Cover the biriyani pot with a tight lid.
Heat a thava/ dosa kallu/ cast iron pan. When it becomes piping hot, place the biriyani vessel on top of it.
Reduce the heat to the lowest flame and cook the biriyani for 15 to 20 minutes. [Remember to keep the heat at the lowest flame throughout, otherwise it might get burnt]
Place a damp cloth on top of the vessel if it has any open holes so steam does not escape.
Once the biriyani is done, spread the garnish all over and cover again with the lid. Keep closed for at least 15 minutes.
Serve hot with pappadam and raita.
Step-By-Step pictures to prepare Kerala Style Prawns/ Shrimp/ Chemmeen Biriyani
Step 1 : Marination of prawns. Shallow frying it and keeping aside.
Step 2 : Preparing coconut-coriander leaves paste and cashew paste.
Step 3 - Part 1 : Preparation of prawns masala.
Step 3 - Part 2 : Preparation of prawns masala.
Step 4 : Soaking and draining the rice.
Step 5 - Part 1 : Preparation of the rice for the biriyani.
Step 5 - Part 2 : Preparation of the rice for the biriyani.
Step 6 : Layering the prawns biriyani and cooking on stove top.
Step 7 : Spreading the garnish over the prawns biriyani.
Baking Method Used To Prepare The Biriyani
Preheat the oven to 180 degree Celsius for 10 minutes.
Grease a baking dish with ghee.
Add a layer of the prawns masala as the bottom layer. Next add a layer of rice as the second layer. Repeat layers till the masala and rice is used up completely. The top most layer of the biriyani must be the rice. Sprinkle coriander and mint leaves on top.
Drizzle a little ghee between each layer. Sprinkle coriander leaves on top. Cover the dish with a wet cloth. Bake in the preheated oven for 25 to 30 minutes.