Prawn Coconut Rice

Here is a one-pot Prawn Coconut Rice (Chemeen Thengachor) 🦐🥥Tried a twist this time – swapped out the usual parboiled/Ponni rice for biriyani rice, and it turned out so good! Rich coconut flavor, juicy prawns, and that biriyani rice magic 😍👌

Thengachor, or coconut rice, is a typical Malabar delicacy often made with seafood, such as mussels or prawns. The rich coconut milk base, paired with earthy spices, gives it that warm depth. Then you throw in seafood like mussels (kallumakkaya) or prawns, and it transforms into something truly indulgent. The seafood soaks up all that spiced coconut gravy, and the rice becomes aromatic and so good

t’s comfort food with complexity — something you could serve at a feast or just make on a Sunday and feel like royalty. Have you tried making it yourself or had it at a local Malabar home?

Ingredients

Ghee
400 gm prawns marinated with salt, turmeric and chili powder
3 onions
2 large tomatoes
1 tbsp ginger garlic paste
8 to 10 green chiles(more or less according to your preference)
Lime juice
1 tsp chili powder
2 tbsp coriander powder
Turmeric powder
1 tsp garam masala
Coriander leaves

3 cups rice
6 cups liquid( here i used 4 cups water and 2 cups thick coconut milk)

Method please refer video!!