Recipe :
Prawn Curd Biryani | Eraal Biryani in a Easy Pressure Cook Method
Prep Time: 15 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Lunch, Dinner
Serves: 4 persons |
Prawn - 1 cup (de-veined)
Basmathi Rice - 2 cups (soaked 15mins, drained)
Onion - 2 no
Ginger Garlic Paste - 1 tbsp
Large Tomato - 2 no
Green Chilli - 3 to 4 no
Fennel Seeds - 1/2 tsp
Cinnamon Stick - 2 no (2" long)
Cloves - 5 no
Star Anise - 1 no
Bay Leaf - 2 no
Cardamom - 3 no
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mint Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Curry Leaves - 1 stk
Lemon Juice - 1/2 no
Curd - 1/4 cup
Coconut Milk - 2 cup
Water - 1 cup
Ghee - 2 tbsp
Oil - 1 tbsp
Salt To Taste. |
Steps To Make The Prawn Biryani \ Eraal Biryani :
- First marinate the prawns with red chilli powder, turmeric powder, 1 tsp of ginger garlic paste and required salt for 15mins. (Image 1 and 2)
- Then cook the marinated prawn with a tablespoon of oil over simmer till its moisture reduced and keep aside. (Image 3 and 4)
|
- To make biryani, heat the ghee and oil together in a pressure cooker pan and saute the onion and curry leaves till the onion becomes translucent. (Image 5)
- Stir in the ginger garlic paste til its raw smell leaves, then add the whole spices (cinnamon stick, cloves, cardamom, star anise, bay leaves and fennel seeds) and saute for few seconds. (Image 6)
- Add in the tomato and green chilli, stir til the tomato becomes tender. (Image 7)
- Stir in the mint leaves and coriander leaves. (Image 8)
|
- Add the curd and mix altogether. (Image 9)
- Then add the basmathi rice and mix gently. (Image 10)
- Add the coconut milk, lemon juice and required salt, mix all and bring to boil. (Image 11)
- Add the sauteed prawn and mix little. (Image 12)
- Close the pan and cook for 1 whistle and 3mins over simmer, when all the steam has escaped, open the pan and mix gently, and ready to serve. (Image 13 and 14)
|
Serving Suggestion : Serve hot with hard boiled egg and onion raita. |
No comments:
Post a Comment