Prawn Biryani – this is totally our style of making seafood kind of biryani….include coconut milk in cooking the rice. Yes, it does bring out the flavor so much rather than cooking in regular water. You can make this biryai in regular rice cooker…. works like a charm or go with pressure cooker which is yummier or even just a stove top covered cooking works too. My all time fav eral biryani was enjoyed with bhai style ennai kathrikkai and veggie thayir pachadi……
Ingredients – 1
- Prawn / Eral – 25 tiny
- Sugar – a pinch (for marinating)
- Turmeric powder – a pinch (for marinating)
- Onion – 2 cups (thinly sliced)
- Tomato – 1 cup (chopped)
- Green Chilli – 4 (slit open)
- Ginger – 2 tablespoons (crushed)
- Garlic – 6 cloves (crushed)
- Mint leaves – 1/2 cup
- Coriander leaves – 1/2 cup
Ingredients – 2
- Oil – 2 tablespoons
- Ghee – 2 tablespoons
- Bay leaf – 3
- Cinnamon – 3 sticks
- Cloves – 6
- Cardamom – 2
- Star anise – 2
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1 teaspoon
Ingredients – 3
- Basmati rice – 2 cups
- Light Coconut milk – 2 cups
- Water – 1 & 1/2 cup (*check notes)
- Lemon juice – 1 tablespoon
Ingredients – 4
- Turmeric powder – 1/2 teaspoon
- Red Chilli powder – 1/2 teaspoon (spicy)
- Coriander powder – 1 teaspoon
- Salt – 2 teaspoons (or to taste)
- Ghee – 1 tablespoon (for final drizzle)
- Coriander leaves – a few for garnish
Lets see how to make this Prawn Biryani….
Soak Basmati rice for 10 minutes (I’ve used Royal Basmati rice)
Clean the prawns, remove all the black veins top and bottom, rinse in cold water and marinate with tiny pinch of sugar and turmeric powder. (its optional, but gives good results)
Heat oil and ghee in a pressure pan. (I am going to cook in pressure cooker, so used this pan. If you plan to cook in a rice cooker, just use any sauce pan) add in the whole garam masala… bay leaf, cinnamon, cardamom, cloves, star anise, cumin seeds and fennel seeds. Let them sizzle a bit.
Now add in the sliced onion, green chilli, and saute well. The onions should become slightly translucent and browned.
Now add in the crushed ginger and garlic and saute long till it cooks well. (You may add ginger garlic paste but freshly crushed ginger and garlic adds the best flavor and texture)
Followed by tomatoes, let them cook till they become mushy.
Now add in turmeric powder, red chilli powder, coriander powder and salt. Saute well for the masala to cook a bit.
Now add chopped mint leaves and mix.
Add in the marinated prawns… (using tiny baby prawns will be really good, use if you can get in your place) Saute just for few seconds to mix it with the masala.
Now add in light coconut milk ( 2 cups )..
Add 1 & 1/2 cup water along with it. (Read notes pls)
Now add in 2 cups of soaked basmati rice and bring it a light boil.
Add in the lemon juice at this stage and bring it a boil.
Cover with the cooker lid and put the whistle. Flame should be between medium high. Give it one whistle which should happen in first 5 minutes then bring the flame to the lowest and give it 10 minutes. Switch off!
Once done, garnish with chopped coriander leaves. Little drizzle of ghee would be nice. Fluff up and transfer to a different dish that will help to separate the rice. (pressure cooker will be still hot and it cook the rice further and make it mushy if left in the cooker, better to transfer to a different bowl or tray)
- Serves 4
- Ok, I have used royal basmati rice which requires less soaking , soaked my rice for 10 minutes and used 2 cups light coconut milk + 1 & 1/2 cup water for 2 cups rice. If you soak longer cut down on the water. If using rice cooker, for 2 cups rice i would suggest 4 cups liquid measure as it might drink up.
- Trying using freshly crushed ginger and garlic rather than paste which gives a nice texture.
- Tiny baby prawns are the ones best for this biryani, but if you cant find it go with regular medium size prawns or shrimp.
- You may cook with this water alone… but seafood tastes better with coconut milk hence its cooked that way.
Try out array of Biryanis….. here