Neethu's Kitchen To Yours: Easy to make Nadaan (Traditional) Kerala Style Chemeen (Shrimp) Biriyani....(for vegans also)

Monday, May 17, 2010

Easy to make Nadaan (Traditional) Kerala Style Chemeen (Shrimp) Biriyani....(for vegans also)

This is a easy, quick recipe to follow when you have your friends come over on a short notice. Something that all mallus and non mallus will love...( umm...I hope =P). Vegetarians can substitute the shrimp with carrots, beans and peas and Voila you have a vegetable Biriyani.....how easy is that! ;-)...


Ingredients


2 cups Basmati rice
2 Pounds Shrimp, cleaned and Deveined
1 large onions
6 Chillies ( according to your spice level)
1 tbslp ginger
1 tblsp garlic
1/2 tsp turmeric powder
1 tsp chilly powder
2 tsp coriander powder
2 tsp lemon juice
1/2 cup coriander leaves, chopped or 1 whole bunch
2 bay leaves
5 pepper corns
1 cinnamon stick
3 cloves
2 cardomoms
1tsp ghee (optional)


*Vegans (substitute for Shrimp)


1/2 cup carrots
1/2 cup beans
1/4  cup peas


Boil the vegetables in boiling water for 5 minutes and follow the recipe below. Drain and Keep Aside.


Directions


Biriyani Rice


1. Wash Basmati rice. Drain and pat dry the rice with a paper towel.
2.Add 2 tblsp oil in a pan, add half onion and saute until transparent.
3. Fry the rice for 2 mins. Add 3 3/4 cups water. Allow it to boil and then add a pinch of salt. cook for 6 to 8 minutes covered tightly. Do not open the lid for 30 minutes.


Masala Mix


1. Marinate the shrimp with turmeric and chilly powder for 15- 30 minutes.
2. Grind ginger, garlic and chillies into a paste and keep aside
3. In a pan, add 3 tblsp vegetable oil, fry the shrimp for 4 minutes on each side. Keep aside.
4. In the same pan, add bay leaves, pepper corns, cloves, cardommom, cinnamon stick. Stir for 30 secs. Add  chopped onions. Saute for 4 minutes or until transparent. Then add the ginger-garlic-chillies paste and saute for 2 minutes.
5. Add coriander powder. Saute for 2 mins.
6.  Add 1/2 cup water. Bring to boil until the gravy becomes a little thick.Then add the fried shrimp, coriander leaves, lemon juice all at once. Again cook till the gravy becomes thick.


Layering the Biriyani


1. Pour one layer of rice and then the shrimp masala mix. Spread rest of the rice on the top and drizzle little ghee
2. Bake at 250 F for 45 minutes 
3. Let it stay untouched for another 30 minutes ( optional). But if your are in a hurry, you can ignore the 30 minutes wait as well.
4. Sprinkle fresh coriander leaves, stir the entire rice gently, mixing rice with the prawn masala.
5. Serve it with pickle, onion curd and pappadam.


Hope you all will enjoy it as much as our friends did :-).....And Remember, Always enjoy what you eat...Happy eating ;-)

8 comments:

  1. Yummmmy !!
    ur a super duper cook Neethu !
    Kash

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  2. This looks sooooooo good. I think ill make biriyani this weekend.

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  3. i had a hands-on mouth-on experience with this .Trust me its yummmmmmmy.You are a great cook neethu

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  4. Aww! Thanks Remya! ((hugs))

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  5. Hi Neetu,
    The Biriyani recipe worked superb with vegetables.Do publish more on vegtarian varieties.
    All the best...

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  6. I'm a VERY new cook, can't even call myself a "cook" yet.. I'm THAT new to it.

    I have a question about the Biriyani Rice preparation. Direction #3 says to "Fry the rice for 2 mins. Add 3 3/4 cups water. Allow it to boil and then add a pinch of salt. cook for 6 to 8 minutes covered tightly. Do not open the lid for 30 minutes."

    My question is.... may be a silly one, but remember I'm new at this..... when you say do not open the lid for 30 minutes, is the heat on or off????

    Thanx :-)

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  7. Hey! No Question is silly...The answer is you have to keep the stove in medium flame. lemme know if u have more questions :)

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