Konjan Chor/ Chemeen Chor - Malabar Prawns Pulao

Today, I am sharing a Thalasherry ( a place in Kannur, a northernmost part of Kerala) special rice, Konjan chor or Chemmeen Chor...A malayalam word 'Konjan' or 'Chemmeen' means shrimp or prawns and 'chor' means rice...It can be also called a Malabar version of prawns pulao..Its preparation is same as I mentioned in Irachi Chor or Malabar Mutton Pulao earlier...Its not common in my place,but I heard this recipe somewhere..I got this recipe from my cookbook,'A Ramadan recipes' by Rasiya Latheef...Its dish is simple to prepare and taste delicious too..Only time consuming I feel is cleaning of prawns,but its a worth...Its much better than rubbery frozen prawns,we get in supermarkets..Do try this delicious pulao..Let us go straight to the recipe :)

Taken from my cookbook,'Ramadan recipes'by Rasiya Latheef

      Ingredients

• Jeerakashala or Basmathi rice - 3 cups
• Prawns - 500 gm
• Red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Onions,thinly sliced - 3 big
• Green chillies,sliced rounds - 3 no.s
• Garlic- ginger crushed - 1 tbsp
• Tomato,chopped - 1 big
• Garam masala powder - 1 tsp
• Coriander leaves,chopped finely - 1/2 cup
• Lemon juice - 2 tbsp
• Salt - as required
• Oil - as required
• Ghee - 2 tbsp ( Original recipe said it was half cup,but I reduced ghee)
• Cinnamon sticks,cloves - a few
• Curry leaves - 2 sprigs

      Method:

• Wash the rice thoroughly and keep aside..No soaking required..

• Clean the prawns and add 1/2 tsp turmeric pdr and salt into the prawns and boil it in 2 cups of water..

• When the prawns slightly changed colour or half boiled,off the flame..Strain it and reserve the stock ( prawns cooked water) aside..

• Marinate cooked prawns with red chilli pdr and shallow fry at medium high heat till light brown on all side..Drain and set aside...

• In same oil (remaining shallow fried prawns oil), add ingredients from Onions till tomato and saute one by one till mushy..Add turmeric pdr and little water and cook at low heat for 3 to 4 minutes...

• Add fried prawns and garam masala powder and saute well..Off the flame and keep aside with lid closed..

• In a large non-stick wide pan or biriyani vessel.Heat ghee and add cinnamon,cloves and curry leaves and saute..

• Add washed rice into it and roast in a low flame for couple of minutes..

• Boil prawns stock and water ( 2 cups stock + 3 cups water = 5 cups)together in a separate vessel till it comes rolling boil..Add required salt and mix it...

• Add boiled water+stock water into the roasted rice and spices..Add lemon juice and mix well..

• Close the lid and cook the rice in a low flame...Can turn the rice in between 2 or 3 times..

• When the water evaporates, turn the rice and add prawns masala and stir..Add chopped coriander leaves...

• Close the lid and cook for few minutes in a very low flame for 10 mins..

• Serve hot with raitha,pappad and pickles..

    Note:

• Always use same cup for measuring rice and water..

• Measurement of water varies according to the rice..So adjust accordingly