Recipe for home style prawn biryani / eral biryani இறால் பிரியாணி. Easy tamil style biryani recipe. Recipe with step by step pictures.
Prawn is one of my sons favorites. Me and my son get our share of shell fish when my husband is travelling as the husband is heavily allergic to shell fish. I try to avoid cooking prawns when he is home. This is a very simple home style recipe that can be done in no time.
Here is how to do prawn biryani இறால் பிரியாணி.
Lets marinate the prawns first.
Clean and devein the prawns and add it to a bowl. Add in the turmeric powder, red chilli powder, salt and vinegar. Mix well and let the prawns marinate for 20 minutes. I have used plain vinegar for this recipe today. Apple cider vinegar also works well.
Just before starting to cook, wash and soak the basmati rice in water. Aged basmati rice works well. Brands like Lal Qila, Daawat is what I use at home.
Heat coconut oil in a pressure cooker. I prefer coconut oil for this recipe. If you do not like the flavor of coconut oil, use peanut oil or any vegetable oil. Add in the marinated prawns to the oil.
Do not add any water. Let the prawns cook in its own juices. Remove the prawns after 3-4 minutes and set aside on a bowl.
In the same oil used for frying prawns, add in the onions. By frying in the same oil, the prawn flavor penetrates well.
Add in the salt and saute for 2-3 minutes till the onions are soft.
Add in the crushed ginger-garlic-green chillies. Saute for 3-4 minutes till the onions are nicely brown.
Add in the tomatoes, mint leaves, coriander leaves and the curd.
Add in the garam masala powder. Usually for biryani, whole spices are added. But I like to add garam masala powder instead of whole spices as this is one of my sons fav dishes and he hates when he gets whole spices in the mouth. Cover the pan with a lid and let it simmer for about 10 minutes on a medium flame till the tomatoes are cooked and mushy.
After 10 minutes, you would notice that the oil is seperated and the masalas are well cooked.
Add back the prawns and butter. You can use ghee if you do not have butter.
Add in the hot water. The rice-water ratio I have used is 1 rice:1.5 water. I have used 1 cup of rice today. I have used 1.5 cups of water.
Drain the soaked rice and add it to the cooker.
Mix well. Check for seasoning at this stage and add more salt if necessary.
Cover the cooker and cook for exactly two whistles on medium flame. (About 7-8 minutes). Remove the cooker from heat and wait for the pressure from the cooker to settle. Open the cooker and gently mix the biryani to fluff up.
Tasty prawn biryani is ready. Serve hot.
- 250 grams prawns, cleaned and deveined
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 1 teaspoon plain vinegar
- 1 cup Basmati rice (240 ml)
- 4 tablespoon coconut oil
- 1 cup onions, sliced
- 6 cloves garlic
- ½ inch piece ginger
- 2 green chillies
- 1 teaspoon salt
- 2 tomatoes, chopped
- 6 sprigs mint leaves, chopped
- 6 sprigs coriander leaves, chopped
- ¼ cup plain curd / yogurt
- 1 teaspoon garam masala powder
- 2 teaspoon butter
- Clean and devein the prawns and add it to a bowl. Add in the turmeric powder, red chilli powder, salt and vinegar. Mix well and let the prawns marinate for 20 minutes.
- Just before starting to cook, wash and soak the basmati rice in water. Aged basmati rice works well.
- Heat coconut oil in a pressure cooker. Add in the marinated prawns. Do not add any water. Let the prawns cook in its own juices. Remove the prawns after 3-4 minutes and set aside on a bowl.
- In the same oil used for frying prawns, add in the onions. Add in the salt and saute for 2-3 minutes till the onions are soft. Add in the crushed ginger-garlic-green chillies. Saute for 3-4 minutes till the onions are nicely brown.
- Add in the tomatoes, mint leaves, coriander leaves and the curd.
- Add in the garam masala powder. Cover the pan with a lid and let it simmer for about 10 minutes on a medium flame till the tomatoes are cooked and mushy.
- After 10 minutes, you would notice that the oil is seperated and the masalas are well cooked.
- Add back the prawns and butter. You can use ghee if you do not have butter.
- Add in the hot water. The rice-water ratio I have used is 1 rice:1.5 water.
- Drain the soaked rice and add it to the cooker. Mix well.
- Cover the cooker and cook for exactly two whistles on medium flame. (About 7-8 minutes). Remove the cooker from heat and wait for the pressure from the cooker to settle.
- Tasty prawn biryani is ready. Serve hot.
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