::My Hobbies::: Shrimp Dum Biriyani Recipe / Prawn Dum Biriyani Recipe / Chemmen Biriyani Recipe

Here is the recipe of yummy Shrimp Dum Biriyani Recipe / Prawn Dum Biryani Recipe / Chemmen Biriyani / Hyderabadi Prawn Dum Biryani.

INGREDIENTS:

For the Rice

Long grain Basmati rice – 1 cup

Ghee – 1 tbsp.

Thinly Sliced Red Onions – 1, medium sized

Cloves – 3

Cardamoms – 2

Bay leaves – 2

Cinnamon stick – 2 (1" pieces)

Fennel seeds – 1/2 tsp.

Star anise – 2

Water – 3 to 4 cups

Salt – to taste

Lemon juice – 1 Tsp.

To Marinade

Shrimps – 15-20 nos.

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Pepper powder – 1/2 tsp

Salt – As required

For the masala

Onion – 1 large, thinly sliced

Tomato – 1 medium, chopped

Fresh ginger-garlic paste – 2 tsp.

Green chillies – 2, sliced lengthwise

Turmeric powder – 1/4 tsp.

Chilly powder – 1 tsp.

Coriander powder – 2 tsp.

Garam masala – 1.5 tsp

Mint leaves – 2 Tbsp., chopped

Cilantro – 1/4 cup, chopped

Salt – To taste

Oil – 2 Tbsp.

To Garnish

Onion – 1 medium, sliced very thin and deep fried in oil/ghee till brown

Cashews and raisins – 1/4 cup deep-fried in oil / ghee

Cilantro – 1/4 cup

Saffron threads – 4-5

Warm Milk – 1/4 cup

Method :

Step 1 :

Soak saffron threads in warm milk and keep it aside.

Step 2 :

Cooking Rice

To cook rice I usually follow the draining method. Soak the basmati rice for around 30 minutes. Drain and keep aside.
Heat ghee in a pan. Add sliced onion, all whole spices (cloves – 3, cardamoms – 2, bay leaves-2, cinnamon sticks – 2, fennel seeds – 1/2 tsp., and star anise- 2) and sauté for few minutes. Now add the drained rice and sauté till rice combines well with all the spices.
Boil required water in a heavy bottomed pan. When water starts boil, add flavored rice and enough salt. Mix everything well. The water should be slightly salty. Now add lemon juice. Mix well and cook rice to the perfect consistency. Rice should be 95 percent cooked. It will take around 8 - 10 minutes at medium heat. Drain excess water and allow the rice to cool.

Step 3 :

Clean and wash the shrimps. Marinate the shrimps with the ingredients under To Marinade for at least 2 hours in a refrigerator. Shallow fry the marinated shrimps in oil. It won’t take more than 3 - 4 minutes on each side, at medium-low heat. Drain on to a paper towel.

Step 4:

In the same pan, add thinly sliced onions. Stir-fry until they turn light brown at medium heat. Now add ginger-garlic paste and green chillies. Stir fry for a few more minutes. Add turmeric powder, chilly powder, coriander powder and garam masala. Stir-fry for a few seconds and add the chopped tomatoes. Cook until the tomatoes get mashed up. Now add salt, 1/4 cup water and mix well. Bring to a boil and add the fried shrimps. Cook for 5 minutes and add the chopped cilantro and mint. Taste check for salt. Switch off.

Step 5:

Layering

For layering you need a heavy bottomed cookware which can be put on stove or which is oven-safe.
Smear the base and sides of the cookware with ghee. Then add some fried onions, cashews, raisins, cilantro, mint leaves and shrimp masala. Now add the cooked rice and repeat the process. The topmost layer should be that of rice with the items under To Garnish . Now drizzle the saffron milk on the top of the rice.

Step 6:

Seal the cookware well, cover the vessel with a cotton cloth (preferably very thick ) and seal it. Close the lid very tightly . Heat a dosa tawa/ dosa kallu and place the biriyani vessel on top. Reduce the heat to the lowest flame & cook for 20-25 minutes. Keep the heat at the lowest flame throughout, otherwise it might get burnt. Also place a pan of boiling water on top of the biriyani vessel at the same time. Make sure no steam escapes while cooking..Remove the lid and by using the fork mix the rice gently without breaking it .

Step 7:

Transfer your yummy shrimp dum biriyani to a serving dish.

You can make a tomato flower for garnishing as center décor of your Biriyani and Serve hot with boiled eggs, biriyani chammanthi, raita, pappad and lemon pickle.