Kerala Style Prawns & Shrimp Biryani -Chemmeen Biryani Recipe

Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe) is a robust flavored seafood biryani made from prawns and shrimps. This is a perfect monsoon and winter season food with wonderful coastal flavors within and aroma spreading from this hot Prawns and Shrimp pilaf. Course : Lunch Ingridients : Ingredients For The Rice 3 cups Basmati rice , soaked for 25-35 minutes 6 Cardamom (Elaichi) Pods/Seeds 6 Cloves (Laung) 1 Cinnamon Stick (Dalchini) 1 teaspoon Coriander (Dhania) Leaves , finely chopped 1 teaspoon Mint Leaves (Pudina) , finely chopped 3 tablespoons Ghee 3-4 tablespoons Lemon juice Salt , to taste Ingredients For Marinating Prawns 1/2 kg Prawns , cleaned and deveined 1 tablespoon Ginger Garlic Paste 1/2 tablespoon Red Chilli powder 1/2 teaspoon Whole Black Peppercorns , ground Salt , to taste Other Ingredients 3 Onions , finely chopped 1/2 tablespoon Ginger , paste 1/2 tablespoon Garlic , paste 5 - 6 Green Chillies 2 - 3 Tomatoes , finely chopped 1 Fresh coconut , handful, grated 1 Coriander (Dhania) Leaves , handful 1/4 cup Mint Leaves (Pudina) , finely chopped 1/2 cup Curd (Dahi / Yogurt) 6 - 8 Cashew nuts , soaked in 2 tablespoons water 1 teaspoon Garam masala powder Oil , vegetable oil 1 Salt , to taste Ingredients For Garnish 1 Cashew nuts , handful 1 Sultana Raisins , handful 1 Onion , finely sliced 1 teaspoon Coriander (Dhania) Leaves , finely chopped 1 teaspoon Mint Leaves (Pudina) , finely chopped 1 teaspoon Mint Leaves (Pudina) , finely chopped Instructions Start making Kerala Style Prawns & Shrimp Biryani (Chemmeen Biryani Recipe) by mixing prawns with ingredients mentioned under marinating prawns, and refrigerate for 2-3 hours. Meanwhile you can prepare basmati rice for biryani.Meanwhile, grind grated coconut and coriander leaves into a smooth paste.Also grind soaked cashews and keep aside.Heat oil in a Stir-fry pan and shallow fry marinated prawns and keep aside.In the same pan, heat oil and add onions, 1 tablespoon ginger-garlic paste and green chillies, sauté till done.Once the onions are soft, add chopped tomatoes and sauté till cooked.Now add curd, ground paste of coconut-coriander and stir well.Once it comes to boil and the raw smell disappears, add shallow fried prawns and cook on low flame and sauté for 5-6 minutes till the prawns are well-coated with masala.Add the cashew paste and garam masala. Combine well and cook for another 2 to 3 minutes till the mixture thickens slightly. Switch off flame and allow the pan to cool.