Chettinad Prawn Biryani Recipe: Authentic South Indian Flavors
1 hour 5 minutes
934 reads
About Chettinad Prawn Biryani Recipe: Authentic South Indian Flavors
Indulge in the rich, aromatic flavors of South India with this authentic Chettinad Prawn Biryani recipe. This layered rice dish combines succulent prawns with fragrant spices like cardamom, cinnamon, and cloves, creating a culinary masterpiece perfect for a special occasion or a comforting weeknight meal.Infused with the warmth of coconut oil and desi ghee, each bite is a journey to the coastal kitchens of Kerala, where traditional techniques meet bold, unforgettable taste. The recipe is detailed and easy to follow, even for home cooks.Prepare to be transported! This Chettinad Prawn Biryani is more than just a dish; it's an experience that awakens your senses and celebrates the vibrant heritage of South Indian cuisine.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Spices & Aromatics
Pastes & Powders
- 1 tbsp Ginger-Garlic Paste
- 1 pinch Turmeric Powder haldi
- 1/2 tsp Garam Masala Powder
- 1 tsp Coriander Powder dhania
- 2 tbsp Coriander divided, finely chopped
- 2 tbsp Mint Leaves finely chopped
Grains & Other
- 300 gm Basmati Rice
- 5 strands Saffron Strands
- 1 tsp Salt to taste
- 1/2 tsp Chili Powder adjust to taste, red
- 4 cup Water for cooking rice
Instructions
Marinate the Prawns
- Marinate the prawns with 1 tbsp ginger-garlic paste and salt for at least 15 minutes.
Sauté Aromatics
- Heat coconut oil and desi ghee in a large pot or handi over medium heat. Add the cardamom, cinnamon, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
Cook Onions & Spices
- Add the chopped onions and cook until light brown. Stir in the chopped ginger and green chilies and sauté for another minute.
Add Tomato Paste
- Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala powder. Cook until the tomatoes soften and the spices are fragrant.
Add Prawns and Yogurt
- Add the marinated prawns and yogurt. Mix well and cook for 2-3 minutes until the prawns are lightly cooked.
Layer Rice
- Add the soaked basmati rice, and mix well. Add 4 cups of water. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked through and the liquid is absorbed.
Finishing Touches
- Stir in half of the chopped coriander and mint leaves. Gently fluff the rice with a fork. Garnish with remaining coriander and mint, saffron strands, and fried onions (optional).
Serve
- Serve hot, garnished with fresh mint and green chilies. Enjoy your delicious Chettinad Prawn Biryani!
Recipe Notes
Expert Tips for the Best Chettinad Prawn Biryani
- For a richer flavor, soak the saffron strands in warm milk or water for 10-15 minutes before adding to the biryani.
- Adjust the amount of red chili powder to your preferred spice level.
- Soaking the basmati rice for at least 30 minutes before cooking will help it cook evenly and prevent it from becoming mushy.
- If you like, add some fried onions for extra flavor and crunch on top.
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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
7 Comments
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What a delicious idea! Thanks for sharing.
Looks so appetizing! Thank you for posting.
This is exactly what I was looking for!
This is so tempting! Thank you.
Absolutely delicious! Thanks for sharing.
Awesome!!!!!!!!!!
Awesome treat for biryani lovers…