Chemeen Pulav (coorgi Style Prawn Biryani)

Chemeen Pulav, also known as Coorgi Style Prawn Biryani, is a delicious and aromatic dish from the Kodava Cuisine of Karnataka, India. This flavorful prawn biryani is made with fragrant spices and fresh prawns, creating a mouthwatering meal that is perfect for special occasions or family gatherings.

Non Vegetarian Gluten Free Main Course Kodava Prawn Biryani Coorgi Cuisine Indian Seafood
Chemeen Pulav (coorgi Style Prawn Biryani)

Ingredients

  • 500g prawns, cleaned and deveined
  • 2 cups basmati rice
  • 1 large onion, thinly sliced
  • 3 tomatoes, finely chopped
  • 1/2 cup yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp cumin seeds
  • 4-5 cloves
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • 1/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • Salt to taste
  • 3 tbsp ghee (clarified butter)
  • 3 cups water

Instructions

  1. Marinate the prawns with yogurt, ginger-garlic paste, turmeric powder, and salt. Let it sit for 15 minutes.
  2. Wash and soak the basmati rice in water for 20 minutes.
  3. Heat ghee in a large pot and add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.
  4. Add the sliced onions and sauté until golden brown.
  5. Add the chopped tomatoes, red chili powder, and garam masala. Cook until the tomatoes are soft and the oil separates.
  6. Add the marinated prawns and cook for 5-7 minutes until they are almost done.
  7. Drain the soaked rice and add it to the pot. Mix gently to coat the rice with the masala.
  8. Pour in the water, add salt, and bring to a boil. Then, reduce the heat, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and the prawns are tender.
  9. Garnish with chopped coriander and mint leaves. Serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
40g
Fat
12g

Supplies

Large pot Stovetop Spatula Measuring cups and spoons

Tools

Knife Cutting board Bowl for marinating

Serving suggestions

Serve the Chemeen Pulav with raita (yogurt-based side dish) and papad (crispy Indian flatbread) for a complete meal.

Tips & tricks

For best results, use fresh prawns and high-quality basmati rice to enhance the flavors of the dish.

Cost

$20