Prawn Biryani / Shrimp Biryani

Shrimp Biryani :

Today, I’m sharing with you the delicious Shrimp / Prawn biryani recipe. Sea food lovers will enjoy this dish for sure. This is one of my favorite biryani of all the biryanies. 

We know Prawns are very healthy food with lots of nutritional values. They’re very good for curing eye and heart related problems.

Prawn Biryani ( Also known as Jhinga Biryani ) is usually prepared on special occasions like marriage, get-together parties, etc. This rice dish is extremely easy to prepare. In this recipe, the fresh prawns are cooked with tomato, onion, rice, chillies and spices.

Here goes the recipe to cook this luscious and irresistible biryani at your home..!

Enjoy..!

Ingredients:

·                     Prawns                         - ½ kg

·                     Raw rice                        - 2 cups

·                     Cooking oil                    - 4 tbsp

·                     Turmeric pwd                 - ½ tsp

·                     Red chilly pwd               - 1 ½ tbsp

·                     Onion                            - 2

·                     Ginger garlic paste         - 1 tbsp

·                     Green chilly                   - 2 or 3

·                     Tomato                         - 2

·                     Fresh coriander & Mint leaves     - 1 cup

·                     Yoghurd                        - ½ cup

·                     Salt to taste

Spices:

 

·                     Cinnamon                      - 1

·                     Cloves                           - 2

·                     Cardamom                    - 2

·                     Bay leaf                        - 1

·                     Saunf                            - ½ tsp

·                     Cumin                           - ½ tsp

·                     Marathi moghu               - 1

·     

Method:

1.             Devein and wash the prawns in running water.

2.             Marinate with turmeric pwd, red chilly pwd and salt for 20 mins.

3.             Wash rice and soak in water for 5 to 10 mins.

4.             Drain and keep aside.

5.             Heat oil in a large pan.

6.             Add the spices, onion and salt.

7.             Cook till transculent.

8.             Add the ginger garlic paste and fry for 2 to 3 mins.

9.             Add green chillies and chopped tomato.

10.          Fry till the tomatoes are well cooked.

11.          Add chopped coriander and mint leaves.

12.          Sauté for a minute.

13.          Add yoghurd and combine.

14.          Add red chilly pwd and cook for a few mins.

15.          Now add the marinated prawns and mix well.

16.          Add rice, combine and check for salt and seasonings.

17.          Pressure cook for one whistle and simmer for 7 mins

18.          Once the pressure turns off, open the lid.

19.          Mix the biryani carefully, making sure the rice does not break.

20.          Garnish with few sprigs of coriander leaves.

21.          Tasty prawn biryani ready to enjoy hot with onion raitha…:)

Related Recipes:

•  Hyderabadi Biryani


•  Thalapakattu Biryani


•  Mutton Biryani


•  Nawabi Chicken Biryani

Thalassery Biryani

Thalassery Biryani:

I saw the recipe of Thalassery Biryani in a popular  TV cookery show  last week. It is absolutely mouthwatering and I can’t wait to try it.  The traditional recipe is prepared with chicken and other simple Indian ingredients.

Exactly I tried out the same step by step instructional video recipe and it came out very well.  And this Biryani is very popular in Kerala Cuisine and got its name from the Keyi family of Thalassery..!

Try out this traditional  &  yummy recipe !

Ingredients:

·         Chicken pieces                          - ½ kg

·         Basmati rice                              - 2 cups

·         Red chilly pwd                           - 1 tbsp

·         Turmeric pwd                             - ½ tsp

·         Lemon juice                               - 2 tbsp

·         Ghee                                        - 2 tbsp

·         Bay leaf                                    - 1

·         Cloves                                       - 2 to 3

·         Cinnamon                                  - 1

·         Cardamom                                - 1

·         Saunf                                        - ¼ tsp

·         Onion                                        - 4

·         Tomato                                     - 3

·         Green chilly                               - 3 to 4

·         Ginger garlic paste                     - 1 tbsp

·         Coriander and mint leaves           - handful

·         Garam masala pwd                    - 1 tsp

·         Yoghurd                                    - ¼ cup

·         Fried onions                              - 2 tbsp

·         Food color                                 - a pinch

·         Cashew                                    - 5

·         Raisins                                     - 10

·         Oil to shallow fry

·         Salt to taste

Method:

1.     Wash and clean the chicken pieces.

2.     Wash and soak basmati rice for 10 mins.

3.     Drain and set aside.

4.     Make a paste of red chilly pwd, turmeric pwd,  1 tbsp lemon juice and salt.

5.     Marinade the chicken in this paste for 1 hour.

6.     Heat oil in a fry pan.

7.     Shallow fry the marinated chicken and keep aside.

8.     Heat ghee in the pan.

9.     Add bay leaf, cloves, cinnamon, saunf and cardamom.

10.  Wait to crackle.

11.  Add one sliced onion pieces.

12.  Sauté to golden.

13.  Add soaked rice and water.

14.  Pressure cook till the rice is ¾ th  done.

15.  Now, heat ghee in the pan.

16.  Add the remaining onions, green chillies slit lengthwise, ginger garlic paste and stir well.

17.  Add chopped tomato pieces and cook for a minute.

18.  Add freshly chopped coriander and mint leaves.

19.  Next add garam masala pwd, yoghurd and salt.

20.  Allow the mixture to cook well.

21.  Now add the fried chicken pieces.

22.  Cover and cook  the chicken pieces in the gravy.

23.  Take a heavy bottom pan.

24.  Add this chicken along with gravy.

25.  Add a layer of cooked basmati rice over it.

26.  Sprinkle chopped coriander leaves and lemon juice.

27.  Top it with another layer of rice.

28.  Add fried onions, few drops of food color, raisins and cashews.

29.  Close the lid tightly and place the weight on top.

30.  Keep in simmer for 8 to 10 mins.

31.  Remove from flame.

32.  once the pressure goes off, fluff the biryani gently.

33.  Serve hot Thalassery Biryani with boiled eggs and raitha.

Lucknowi Murgh Biryani / Awadhi Biryani

Lucknowi Murgh Biryani:

Lucknowi Murgh Biryani is an amazingly flavorsome biryani. It is very popular in Delhi and Lucknow. It is originated from the Moghul Cuisine. In this recipe, the layered curried rice  is prepared with Basmati rice  and chicken  n   cooked in delicious spicy ingredients.

Here comes the recipe of the most admired dish of India..!!!

Ingredients:

 

·Basmati rice                                    - 2 cups

·Chicken                                            - ½ kg

·Turmeric pwd                                    - ½ tsp

·Red chilly pwd                                   - 1 tbsp

·Yoghurd                                            - 1 small cup

·Cumin pwd                                       - ½ tsp

·Ginger garlic paste                            - 1 tbsp

·Oil                                                   - 3 tbsp

·Ghee                                                - 1 tbsp

·Cloves                                              - 2

·Cinnamon                                         - 2

·Peppercorns                                     - 6

·Saunf                                               - ¼ tsp

·Cumin                                              - ½ tsp

·Onion big                                         - 2

·Tomato                                             - 2

·Green chilly                                      -  2

·Mint and coriander leaves                   - handful

·Garam masala pwd                            - ½ tbsp

·Salt to taste

Method:

1.       Wash and soak basmati rice for 5 to 10 minutes

2.       Drain and keep it aside.

3.       Clean the chicken and marinate with turmeric pwd, red chilly pwd, yoghurd, cumin pwd and ginger garlic paste.

4.       Heat oil in a fry pan.

5.       Add cloves, cinnamon, cardamom and peppercorns.

6.       Wait to crackle.

7.       Now add rice, fluff gently.

8.       Add salt and hot water.

9.       Cook until soft.

10.    Allow to cool and separate into individual grains.

11.    Heat oil with a tbsp of ghee.

12.    Add saunf, cumin seeds and wait to crackle.

13.    Add chopped onion slices and fry to golden.

14.    Add chopped tomato, green chilly and sauté for a minute.

15.    Add freshly chopped mint and coriander leaves.

16.    Combine well.

17.    Now add garam masala pwd and the marinated chicken mixture.

18.    Fry until the oil separates.

19.    Add 1 cup of hot water and allow the chicken to get cooked by covering with lid.

20.    Once the chicken is tender, remove from flame.

21.    In a deep dish, spread layers of cooked basmati rice and top it with chicken curry.

22.    Place in a hot oven for 10 minutes.

23.    Garnish with sliced eggs.

24.    Serve hot with onion raitha and spicy brinjal curry.

25.    Delicious lucknowi murgh biryani ready to enjoy..:)

Jay