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Prawn Biryani / Eral Biryani - Using Pressure Cooker
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Page1 of 11Prawn Biryani / Eral Biryani - Using Pressure Cooker | You Too Can Cook
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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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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
Page8 of 11Prawn Biryani / Eral Biryani - Using Pressure Cooker | You Too Can Cook
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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
Divya Pramil 10 December 2012 14:28
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
Divya Pramil 14 December 2012 21:34
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
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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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