Prawn Biryani is a well loved one pot meal among seafood lovers. I have found many people being reluctant or hesitant to try the prawn and biryani combo, they may have the doubt that the prawns might give a bad odor and so ruin the biryani. But for such people I have only one suggestion; try once to get rid of all your confusions and arguments that you may have. After trying you will realise that you have missed something so far and you will definitely repeat the recipe. Earlier biryani was prepared only with lamb but later on people adopted other meat also to make it more comfy, yet every version has been a great hit all over the world. Am sure Biryanis are the best dish to reflect the authentic flavor of India and I hope you agree too. The spices used makes the rice so aromatic and also gives a best treat to taste buds. Try the same base with any vegetable or meat it would still taste so good. I have tried various combos and another hit version that I make very often is the Capsicum biryani. I usually love the feel that biryani brings when you start cooking it at home. It just fills the air with such delectable aroma and makes the day special.
Now coming back to today's recipe, it is the tastiest and easiest version that I have prepared very often. The recipe method that I have discussed here, is an easy to follow procedure, and also using pressure cooker eases your work and gets rid of all the complications that might confuse the newbie cooks. This biryani doesn't have the excess seafood odor, no one would ever believe that it is prawn biryani until they dig in and find some prawns. But at the same time the prawn absorbs the masala well so doesn't taste bland. You will certainly fall in love with this tasty preparation and am sure you will repeat it quite often. Also in this pressure cooker method the rice gets well cooked but still remains grainy that helps the recipe look good too. So next time when you get prawns try this recipe, am sure you will gain praises for your preparation.
INGREDIENTSServes 3 to 4
Total Preparation Time - 30 minutes
- Prawns / Eral - 175 grams
- Basmati rice - 200 grams (1 cup)
- Big onion - 1
- Ginger-Garlic paste - 2 spoons [Ginger 2 inch long piece (20 grams) + Garlic 4 pods (10 grams) peeled and ground well into fine paste]
- Curd - 2 spoons
- Lemon - 1/2 of a lemon (or) Lemon juice - 2 spoons
- Mint leaves - a handful (15 grams)
- Coriander leaves - nearly 2 handfuls (20 grams)
- Red chilli powder - 1½ spoon + ¼ spoon
- Coriander powder - 2 spoons
- Turmeric powder - 1/2 spoon
- Cardamom pods - 5
- Cinnamon stick - 3 small sticks (1 inch long sticks)
- Cloves - 4
- Bay leaf - 1
- Star anise - 2
- Fennel seeds / Sombu - 1 spoon (2 grams)
- Salt - As per taste
- Ghee - 5 spoons
- Water - 1½ cups
- Shell and de-vein prawns and wash them well. Even if you get it de-veined from market check whether it is de-veined or not. (If not make a slight cut on the back of the prawns and pull the string like thing. It will come off easily without any fuss.)
- Wash and soak basmati rice in water for about 15 minutes.
- Marinate prawns with the following ingredients and set aside for atleast 15 minutes.
(For Marinating Prawns)
1. Curd - 1 spoon
2. Lemon juice - 1 spoon
3. Salt - 1/4 spoon
4. Red chilli powder - ¼ spoon
5. Turmeric powder - 1/2 spoon
5. Turmeric powder - 1/2 spoon
(Make a paste of all the above ingredients and apply on the prawns and set aside)
- Meanwhile do other preparations like, slice onions, wash and pluck the mint leaves and coriander from the stem, squeeze lemon and extract juice from it and set this all aside.
- Now place a wok / pan on flame and add 1 spoon of ghee to it and after it heats up add the marinated prawns and saute well on low flame for a minute or until the prawns turns slightly whitish. Set this aside.
- Take a pressure cooker and place its pan on flame, then add 4 spoons of ghee.
- Now add fennel seeds (sombu), cinnamon stick, cardamom pods (opened), cloves, bay leaf, star anise all at the same time and saute on low flame just for a few seconds.
- Then add sliced onions and saute well until it turns translucent.
- Now add the ginger garlic paste and saute well, add some salt and saute, so that the paste does not stick to the pan.
- Now add mint leaves and coriander leaves and saute until the leaves shrink well.
- Then add red chilli powder, coriander powder and saute well.
- Now add the sauteed prawns (along with any extra masala remaining after sauteing) and saute for a minute.
- Drain water from the soaked basmati rice and add it to the cooker and stir twice, see that you don't stir too much, if so the rice will break. Just stir gently using a big ladle.
- Pour 1½ cups of water and stir gently. Check for salt and add if needed.
- Close the cooker with its lid and switch the flame to high mode.
- Wait until the steam oozes out of the nozzle then place the whistle/regulator.
- Switch the flame to low mode and cook perfectly for 7 minutes and remove from flame.
- Set aside undisturbed until the pressure drops or releases on its own. Then open the lid and serve!!
TIP 1: Marinating and sauteing the prawns helps reduce the excess prawn smell that may ruin the biryani, also the salt and masala stays intact with the prawns this will help to the prawns to catch up some salt and taste good.
TIP 2: Add half cup of coconut milk, instead of water to make it even more richer.
TIP 3: You can also add one slit green chilli to give a nice flavor. But reduce or adjust the addition of chilli powder accordingly.
TIP 4: After removing the biryani from flame, don't open the lid immediately, let the pressure drop on its own, this will give an effortless dum effect. So set it aside undisturbed and then serve after pressure drops.
Wow.. My favorite dear!!!! I won't use mint leaves.. rest are same!!!! You are tempting me much!!!!ReplyDelete
This biryani looks so delicious and flavorful.. As usual neat presentation..ReplyDelete
Prawn biryani looks super yummy... and the presentation is beautiful..:0ReplyDelete
I like the teal Background... I am Vegetarian and cant comment on Prawns really but the presentation and fluffiness of rice is too good and inviting #!ReplyDelete
delicious but i love the way you present it.ReplyDelete
Divya you always rock :) looks so good its 10:30 pm here and after seeing this post I feel hungry :( love your clicks too, drool worthyReplyDelete
wow!! superbly done!! yummmm..ReplyDelete
Super yummy biryani.my DH fav..iam back 2 blogging.plz visit my spacenn check out my new face book page dearReplyDelete
flavourful biriyani dearReplyDelete
yummy sis.i think the prawns tastes so good.ReplyDelete
Woow tempting biriyaniReplyDelete
Wow flavorful biryani...ReplyDelete
perfectly made Divya! lovely clicks as usualReplyDelete
Lovlely clicks.yummy briyani Divya.bookmarked.ReplyDelete
Thanks Meena..do try and let me know your feedback dear :)Delete
Droolworthy pics Divya. Looks so inviting...feeling hungry, could you please parcel me dear?ReplyDelete
Lovely pictures divs...Looks super yum...I love pReplyDelete
OMG dear...this is too much...I'm so tempted to have a plate now...ReplyDelete
I love prawns biryani. Looks so tempting.. would love a plateReplyDelete
tempting prawn piriyani , nice clicks DivyaReplyDelete
Biryani looks tempting & feels hungry.ReplyDelete
Prawns Biryani is my sis's fav, she could finish this all. Perfectly madeReplyDelete
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Where can I buy the pan that you have your recipe displayed in? Beautiful presentation!ReplyDelete
Hi there :) Where do you stay? You can get this kadai anywhere in an Indian kitchenware store..I got it in an Indian kitchenware store nearby.. btw thanks for the appreciation :)Delete
Prawn Briyani is my favourite one.Looks Nice.ReplyDelete
Feel like inviting myself to ur place Divya, prefect feast for sea food lovers like me.ReplyDelete
Prawn biriyani looks delicious.ReplyDelete
SO inviting and yummy prawn biriyani..ReplyDelete
Turmeric powder is included in the ingredients list, but then it doesn't say when to add it to the recipe.ReplyDelete
Thanks for informing..have updated it should be added while marinating the prawns...Delete
I tried this recipe it was just excellent my friends here in UK loved it thank youReplyDelete
Hi there :) Thanks for trying and glad to know tht your friends loved it too :)Delete
Thank you so much for letting me know your feedback!!
Thanks for this recipe, I tried it...in Italy! if you want, check at http://laraviolavagabonda.blogspot.it/2013/07/eralprawn-biryani-come-ti-cucino.html (there is a link to your website!)ReplyDelete
Hi....just went thru your recipe and would like to give it a try...will you please tell me in terms of tsp or tbsp for each of the ingrdients used in this recipe....hope to get ur reply as soon as possible....thanksReplyDelete
Hi you can use a tablespoon where ever I have mentioned as spoon. If its a tsp I would have definitely mentioned it.. :) Thanks do try and let me know your feedbacks :)Delete
i cooked your delicious briyani.. just now notice the comment that you have used table spoon..
the color of the food is same as like yours but thing is my preparation little bit tasteless..
is that because of using teaspoon??
i added 1teaspoon of ginger paste and 1&1/2 teaspoon of garlic paste for 1 & 1/2 cup of rice..
Hi Sherline, thanks for trying :) Yes a teaspoon definitely makes a difference. Ginger and garlic always adds a punch to the biryanis and so we have to add more of them for 1.5 cups of rice. Also i've used a normal spoon that you'd find in any home which is equal to a tablespoon, i will update it soon with the teaspoon measurements. Do try it out next time, it will be more flavorful :) Thanks!!Delete