PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

"Prawn Biriyani/Eral Biriyani" is a twist given to a Tamil Nadu style Biriyani with a simple addition of marinated and pre-cooked Prawns/Shrimps.  If you love Seafood and then this recipe is sure to fascinate your taste buds. It is only after living in Malaysia that I started cooking Prawn Biriyani, the reason is the availability of the fresh catch in the market. 
     The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration into my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home.  Prawn Biriyani is one of the delectable version of Biriyani with total justification.  Perfectly cooked Rice and Prawns/Shrimps with the right amount of spices and flavourings add a crown to this top-notch dish teasing your taste buds, all the way making you a die-hard fan of this Prawn Biriyani.
     This is an easy Biriyani recipe which can be prepared as a one-pot meal in a pressure cooker or in a rice cooker.  The method of making this Prawn Biriyani is very simple and can be cooked within 30 minutes. I have marinated the Prawns and have shallow fried it before adding it into the Biriyani and I have used Coconut Milk along with Water to cook this Prawn Biriyani, which makes the dish more exotic & rich.



Cuisine - South Indian
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 20-30 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes


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HOW TO COOK PRAWN BIRIYANI/ERAL BIRIYANI

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

 

INGREDIENTS:

To Marinate the Prawns/Shrimps: 

Seeraga Samba Rice/ Basmati Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Water - 11/2 Cups
Onion - 1 No.
Garlic - 4-5 Cloves
Green Chillies - 2-3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Tomato - 1 No.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/2 Cup
Lemon Juice - 1 Tbspn
Ghee - 3 Tbspns

For Biriyani Masala Paste:

Shallots - 8-10 Nos.
Green Chillies - 2 Nos.
Garlic - 5-7 Cloves
Ginger - 1 Small Size
Bay Leaf - 1 Leaf
Cloves - 3 Nos.
Cinnamon (1") - 2 Sticks
Cardamom - 2-3 Nos.
Fennel Seeds - 1/2 Tspn

METHOD:

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
• Clean, De-shell & De-vein the Prawns/Shrimps.
• Wash it and drain it in a colander.
• Marinate the Prawns/Shrimps with the ingredients mentioned under 'To Marinate' and leave it aside for 20-30 Minutes.(Can be left marinated overnight in a refrigerator).
• Heat Oil in a pan and Shallow fry the marinated prawns until 3/4 done.
• Fry the Prawns/Shrimps on a low flame, otherwise the Prawns may turn rubbery.
• Prawns may tend to ooze out water, cook until all the water is absorbed.
• Remove the shallow-fried Prawns from the Oil and keep it aside.
• Heat the remaining Oil used for shallow frying the Prawns for making Biriyani.
• Add 1/2 the amount Ghee to the above Oil and heat it.
• Saute finely chopped Onions and saute until it turns translucent.
• Add Garlic Cloves and Green Chillies slit into two and fry for a while.
• Add the ground Biriyani Masala Paste to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder and fry it on a low flame for few minutes. 
• If you have any leftover marinade, add it to the above masala at this stage and cook for a few minutes.
• Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
• Add the shallow-fried Prawns and give a quick stir.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour in the Thick Coconut Milk and cook this on a low flame for few minutes.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the 11/2 Cups of Water and pour it into the Prawn Biriyani Mix. 
• I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 15 - 20 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Prawn Biryani and fluff-up the rice gently.
• Serve Prawn Biriyani/Eral Biriayni along with Curd-Onion Raitha and Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

NOTES:

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually, 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Adjust the amount of spices to your preference.
• Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.
• The same recipe can be prepared with Mutton/Beef/Chicken or convert it into Vegetable Biriyani by adding your preferred Classic Vegetables in the Biriyani. 
• Adjust the cooking time suitable for the meat used.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice from getting scorched at the bottom of the vessel.