7 Comments

Era Biriyani – Prawn biriyani

Amma had talked about this biriyani several times but had never made it. Somehow last month when she got 1 Kg fresh prawns she has to make it 😉 But I feared how a biriyani can be made with a sea food. The smell was the one I was fearing for, but to my surprise when the aroma filled the house when this is cooked was simply making me drool. Since she made it in the morning by 10 am I skipped my breakfast and had this to my fill with onion raitha. Thats a heaveny treat which amma could make on a holiday!

The fresh prawns are a real treat to the eyes!

And here comes the recipe!

Ingredients :

basmati rice – 1 cup

fresh prawns (cleaned and washed) – 2 cups

carrots chopped – 1/2 cup

fresh grean peas – 1/2 cup

potatoes cubed – 1/4 cup

medium sized onion sliced into thin rings – 1 cup

tomatoes chopped – 1 cup

ginger + garlic paste – 1 T spoon

green chillies (slit vertically) – 4 or 5

sambar podi – 1 T spoon

garam masala powder – 1 teaspoon

Peanut oil – 4 T spoon

Ghee – 2 T spoon

Curry leaves and corainder for garnishing

Garlic cloves – 10-12

Fresh coconut milk – 1 cup

Salt as per taste

How to make it?

Wash the rice and soak it in water for half an hour. 

 

(The green peas and potatoes are missing in the photo).

Heat a wide skillet and add the peanut oil. Once it is hot add the ginger garlic paste and fry till golden brown. Add the garlic cloves saute till they turn slightly golden. Now add the prawns and saute in the oil till they are translucent (half cooked). Add the green chillies and saute for 10 seconds. Add the onions and saute till the edges turn golden brown. Add the tomatoes and saute till they turn mushy. Add all the vegetables now. Add the sambar podi, garam masala powder, salt and add 2 cups of water and 1 cup of coconut milk.

Check for salt at this stage and adjust as per taste. Once the water comes to a rolling boil add the soaked rice after draining it. Mix well with a slotted spoon. Let it cook covered until the rice and veggies are cooked. Check often and stir gently in between. When you think the rice is cooked well add the ghee and give a final mix. Garnish with coriander leaves and switch off the stove. Let the flavors mingle for atleast 1/2 hour.

 

Serve hot with a raitha or a spicy curry of your choice.

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7 comments on “Era Biriyani – Prawn biriyani

  1. yum, yum yum…. Must make this soon :). Are the yellow things yellow peppers?

  2. Looks great Nirmala…Amma makes a prawn pulao types..which hubby loves..thats the only prawn in rice we have ever made…this sounds great too..

  3. You have a very nice blog. Nice recipe. Bookmarked it. Never made prawn briyani. Love to try your recipe. 🙂

  4. Have never made prawn biryani, but loved eating it. This recipe looks great, Nirmala! 🙂

  5. I make Prawn biryani but slightly different without any veg 🙂 Love ur amma version too 🙂

  6. This sounds great and interesting. i make Prawns pulao & biryani but with no veggies. Will try this variation and let ya know,

  7. Thanks for the recipe 🙂

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