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Purely Home-made!

Prawn Biryani / Eral Biryani - Using Pressure Cooker

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Page1 of 11Prawn Biryani / Eral Biryani - Using Pressure Cooker | You Too Can Cook

8/4/2013http://www.youtoocancook.net/2012/12/prawn-biryani-eral-biryani-using.html


2/11

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 masalawell 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.

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INGREDIENTS

Serves 3 to 4

Total Preparation Time - 30 minutes1. Prawns / Eral - 175 grams

2. Basmati rice - 200 grams (1 cup)

3. Big onion - 1

4. Ginger-Garlic paste - 2 spoons [Ginger 2 inch long piece (20 grams) + Garlic 4 pods (10 grams)

peeled and ground well into fine paste]

5. Curd - 2 spoons

6. Lemon - 1/2 of a lemon (or) Lemon juice - 2 spoons

7. Mint leaves - a handful (15 grams)

8. Coriander leaves - nearly 2 handfuls (20 grams)

9. Red chilli powder - 1 spoon + spoon

0. Coriander powder - 2 spoons

11. Turmeric powder - 1/2 spoon

12. Cardamom pods - 5

13. Cinnamon stick - 3 small sticks (1 inch long sticks)

14. Cloves - 4

15. Bay leaf - 1

6. Staranise - 2

17. Fennel seeds / Sombu - 1 spoon (2 grams)

8. Salt -As per taste

9. Ghee - 5 spoons

0. Water - 1 cups

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4/11

PREPARATION METHOD

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 thestring 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 - 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.

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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 1 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.

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Replies

Reply

Woow tempting biriyani

Reply

Sangeetha Priya 9 December 2012 09:50

Wow flavorful biryani...

Reply

Swasthi Blank 9 December 2012 14:05

perfectly made Divya! lovely clicks as usual

Reply

Meena 9 December 2012 14:12

Lovlely clicks.yummy briyani Divya.bookmarked.

Reply

Divya Pramil 9 December 2012 21:30

Thanks Meena..do try and let me know your feedback dear :)

Sanoli Ghosh 9 December 2012 15:07

Droolworthy pics Divya. Looks so inviting...feeling hungry, could you please parcel me dear?

Reply

Tamilarasi Sasikumar9 December 2012 19:05

Lovely pictures divs...Looks super yum...I love p

Reply

Arthy Suman 9 December 2012 19:06

OMG dear...this is too much...I'm so tempted to have a plate now...

Reply

Vimitha Anand 9 December 2012 19:33

I love prawns biryani. Looks so tempting.. would love a plate

Reply

Jaleela 9 December 2012 20:56

tempting prawn piriyani , nice clicks Divya

Reply

Shailaja Reddy 9 December 2012 22:23

Biryani looks tempting & feels hungry.

Reply

Shweta in the Kitchen 10 December 2012 07:16

Prawns Biryani is my sis's fav, she could finish this all. Perfectly made




9/11

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Blog - http://shwetainthekitchen.blogspot.com/Facebook Page - https://www.facebook.com/ShwetaintheKitchen

Reply

Anonymous 10 December 2012 09:04

Where can I buy the pan that you have your recipe displayed in? Beautiful presentation!

Reply


Hi there :) Where do you stay? You can get this kadai anywhere in an Indiankitchenware store..I got it in an Indian kitchenware store nearby.. btw thanks for theappreciation :)

Asiya Omar10 December 2012 16:26

Prawn Briyani is my favourite one.Looks Nice.Reply

Rosh 10 December 2012 21:00

Superb clicks!!!!

Reply

Priya 11 December 2012 03:53

Feel like inviting myself to ur place Divya, prefect feast for sea food lovers like me.

Reply

Swathi Iyer11 December 2012 09:24

Prawn biriyani looks delicious.

Reply

Chandrani 11 December 2012 15:41

SO inviting and yummy prawn biriyani..

Reply

Julie 14 December 2012 20:10

Turmeric powder is included in the ingredients list, but then it doesn't say when to add it to therecipe.

Reply


Thanks for informing..have updated it should be added while marinating the prawns...

Anonymous 24 July 2013 02:53

I tried this recipe it was just excellent my friends here in UK loved it thank you

Reply




10/11

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Divya Pramil 24 July 2013 13:26

Hi there :) Thanks for trying and glad to know tht your friends loved it too :)

Thank you so much for letting me know your feedback!!

Pupilla Gustativa 26 July 2013 17:50

Thanks for this recipe, I tried it...in Italy! if you want, check athttp://laraviolavagabonda.blogspot.it/2013/07/eralprawn-biryani-come-ti-cucino.html (there is alink to your website!)

Reply

Anonymous 27 July 2013 19:06

Hi....just went thru your recipe and would like to give it a try...will you please tell me in terms oftsp or tbsp for each of the ingrdients used in this recipe....hope to get ur reply as soon as

possible....thanksReply

Divya Pramil 27 July 2013 19:50

Hi you can use a tablespoon where ever I have mentioned as spoon. If its a tsp Iwould have definitely mentioned it.. :) Thanks do try and let me know yourfeedbacks :)




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