Kerala Prawn Biriyani / Chemeen Biriyani

This is devised by combining 2 of my previous recipes. I just made them separately and mixed them together. And it turned out perfect surprising even me :)

Method of Preparation

• Prepare Prawn Roast as mentioned here.

• Prepare Aromatic Pulav as mentioned here minus the chicken.

• Mix them both together. Tasty Prawn Biriyani is ready.
• Serve hot with raita.

Kerala Style Chemeen (Prawns) Roast

You Need :

• Tiger prawns - 1/2 kg
• Coconut Powder - 1 tbsp
• Water - 1/4 cup
• Onion - 2 nos, medium , thinly sliced
• Green chilies - 2, slit
• Curry Leaves - 2 sprigs
• Coriander - a handful, chopped.

For Marinade You Need :

• Turmeric - 1/2 tsp
• Chilly Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garlic - 6 pods
• Ginger -  2 inch piece
• Salt - To taste

Method of Preparation

• Wash, de-vein and clean the prawns.
• Make a coarse paste of the ingredients under "marinade". Marinate for 30 minutes.
• In a mud pan, heat oil and add the sliced onions , slit green chillies and the curry leaves.
• Saute till the onions are soft and translucent.
• Add the prawns and coconut powder mixed with water. Let it cook.
• Keep sauteing till the curry dries up.
• Garnish with coriander leaves and serve hot.