Prawn Biryani recipe / Eral biryani recipe – a recipe which holds in to do list for a long time. I was a bit hesitant to make this dish as it is seafood, I don’t know how it smells in biryani. No doubt it’s delicious and yummy biryani and came out wonderfully in the first attempt. I made this biryani in very simple way. I used coconut milk instead of yogurt. Coconut milk works well with seafood. When dad brought fresh tiger prawns, the first thing comes to my mind is I should make prawn biryani recipe using it without fail. Because every time I skipped and used to make usual gravies and fries. Dad also asked me to prepare eral biryani for Diwali. To my luck, it came out very nicely without disappointing anyone.
How to make prawn Biryani recipe / Eral biryani recipe :
- Soak prawns in water to remove soil if any. Rinse for two to three time in tap water. Remove the outer shell of shrimp and wash thoroughly.
- In a bowl, take washed prawns and drain the excess water if any. Add chili powder, turmeric powder,ginger garlic paste, salt and lemon juice. Mix everything well and let it sit for 30 mins.
- Meanwhile prepare other ingredients for biryani like chopping green chilies, onions, and tomatoes. Wash coriander leaves and mint leaves and chop finely.
- Rinse basmati rice in water and soak in enough water for at least 30 mins.
- Heat a heavy bottomed biryani vessel or pressure cooker , pour oil once it gets heated, add cinnamon stick, cardamom pods, and brinjj leaf.
- Then add chopped onions and saute well. Add ginger garlic paste to it and stir till the raw smell leaves.
- Add chopped tomatoes to it and cook till it gets completely mushy.
- Add spices red chili powder, coriander powder, and garam masala to it. Stir well on medium low flame till the oil gets separated.add coriander leaves and mint leaves and stir well.
- Add marinated prawns to it . stir for 2 mins without adding water. Prawns itself leave some water. No need to add extra water.
- Close with a lid and cook in low flame for 5 to 8 mins.
- Then add 2 ½ cups of hot water and 1 cup of coconut milk.
- Once it starts boiling, add soaked basmati rice in it. Then add needed salt and 2 tbsp of lemon juice. Give a quick stir and cover with a lid without a gap.
- Place some weight on top of the plate to not allow the steam to release.
- Turn off the flame after 15 mins. Let it remain closed for another 15 mins.
- Open and add some finely chopped coriander leaves and gently fold biryani using back side of the ladle.
- Serve hot with onion raita / dalcha
