Authentic Chettinad Prawn Biryani Recipe
50 minutes
1264 reads
About Authentic Chettinad Prawn Biryani Recipe
Indulge in the fiery flavors of South India with this authentic Chettinad Prawn Biryani recipe. This fragrant rice dish combines succulent prawns, aromatic basmati rice, and a vibrant blend of traditional Chettinad spices. Infused with saffron and coconut oil, it's a culinary journey to the heart of Andhra and Chettinad cuisine.Each spoonful is a symphony of textures and tastes – tender prawns, fluffy rice, and a subtle tang from the yogurt. Whether you're a seasoned cook or a beginner, this recipe is surprisingly easy to master and guarantees a memorable meal for any occasion.This Chettinad Prawn Biryani is perfect for a special dinner party or a comforting weeknight supper. The rich aroma alone is enough to tantalize your taste buds and leave your guests wanting more!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
- 300 gm Basmati Rice
- 8 Prawns
- 5 drops Saffron strands
- 100 gm Yogurt curd
- 5 tsp Coconut Oil
- 5 tsp Ghee
- 5 Cardamom elaichi
- 1 stick Cinnamon
- 10 cloves Cloves
- 2 Bay Leaf tej patta
- 1 tsp Ginger chopped
- Chilli green, slit 2 no
- 2 Tomatoes sliced
- 1 tsp Ginger Garlic Paste
- 1 pinch Turmeric Powder haldi, off
- 1/2 tsp Masala Powder garama
- 1 tsp Coriander dhania
- 2 tsp Coriander chopped, dhania
- 2 tsp Mint Leaves chopped
- 50 gm Onion brown
Instructions
Marinate the Prawns
- Marinate the prawns with salt and ginger-garlic paste for at least 15 minutes.
Sauté Aromatics
- Heat coconut oil and ghee in a large pot or handi over medium heat. Add cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté until fragrant (about 30 seconds).
Cook the Onions and Spices
- Add chopped brown onion and sauté until translucent. Add chopped ginger and green chilies. Stir-fry for a minute.
Build the Flavor Base
- Add turmeric powder, garam masala, and coriander powder. Stir well. Cook for another minute.
Add Tomatoes and Prawns
- Add sliced tomatoes. Cook until softened. Add the marinated prawns and stir to combine.
Incorporate Rice and Yogurt
- Stir in the plain yogurt, ensuring it's well combined with the prawn mixture. Add the soaked basmati rice and stir gently.
Simmer and Steam
- Add the required water (adjust based on your rice's absorption rate). Bring to a simmer, then reduce heat to low. Cover the pot tightly with a tight-fitting lid or aluminum foil.
Finishing Touches
- Simmer until the rice is cooked and the prawns are tender. Gently stir in chopped coriander and mint leaves and saffron strands.
Dum and Serve
- Seal the pot tightly and let it rest (dum) for 10 minutes to allow the flavors to meld. Garnish with fresh mint leaves and green chilies. Serve hot with your favorite accompaniments.
Recipe Notes
Expert Tips for the Best Chettinad Prawn Biryani:
- Soak the basmati rice for at least 30 minutes before cooking for optimal fluffiness.
- Adjust the amount of green chilies to control the spice level according to your preference.
- For a richer flavor, use homemade ginger-garlic paste.
- Don't overcook the prawns; they should be tender but not mushy.
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Recipe Nutrition
Calories: 225kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gFiber: 1gSugar: 2g
Nandini Diwakar
Articles: 36
4 Comments
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I’m excited to make this at home!
I’m loving this recipe already!
This looks so good! Appreciate the share.
Such a lovely dish! Thanks for sharing.