WELCOME TO RAEIMA'S PASSION!!!
First time in my life, I tasted the prawn biryani in the "Bhagini restaurant". Hmm, chanceless, the taste was excellent. Afterward, I am a big fan of prawn dishes, especially "Simple prawn fry", "Prawn pepper fry", "Prawn thokku", "Prawn biryani", "Prawn curry with coconut", "Prawn curry without coconut", etc.
In the USA, we can get frozen prawns such as "Cooked peeled" (orange color prawns without shell), "Cooked unpeeled" (orange color prawns with shell), and "Uncooked prawns peeled" (grey color prawns without shell), "Uncooked unpeeled" (grey color prawns with shell). Based on our choice, we can buy the prawns. After moving to the Netherlands, can get both frozen and fresh but I buy fresh prawns from the market on Wednesdays and Saturdays. Hmm, the taste was outstanding.
The cleaning process of prawns takes some time, especially removing the black string down it on the back called deveining, but my daughter likes prawns very much, so I choose always fresh prawns with shells. It has many benefits but some persons get an allergic reaction such as itching, tickly throat. so be careful to consume it.
In the USA, we can get frozen prawns such as "Cooked peeled" (orange color prawns without shell), "Cooked unpeeled" (orange color prawns with shell), and "Uncooked prawns peeled" (grey color prawns without shell), "Uncooked unpeeled" (grey color prawns with shell). Based on our choice, we can buy the prawns. After moving to the Netherlands, can get both frozen and fresh but I buy fresh prawns from the market on Wednesdays and Saturdays. Hmm, the taste was outstanding.
The cleaning process of prawns takes some time, especially removing the black string down it on the back called deveining, but my daughter likes prawns very much, so I choose always fresh prawns with shells. It has many benefits but some persons get an allergic reaction such as itching, tickly throat. so be careful to consume it.
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Ingredients for a Prawn Biriyani:
For Grinding:
- Ginger - 2 inch
- Garlic - 6 nos
- Fennel seeds - 1 tsp
- Pepper - 1 tsp
- Cinnamon - 1 inch
- Elachi - 1 no
- Cloves - 2 nos
- Red chili - 5 nos
- Green chili - 4 nos
For Sauteing:
- Ghee - 2 tsp
- Coconut oil - 2 tsp
- Fennel seeds - 1/2 tsp
- Cinnamon - 1 inch
- Bay leaves - 1 no
- Hot red chili or normal red chili - 2 nos
Other:
- Onion - 1 no
- Capsicum - 1/2 size
- Tomato - 1 no
- Mint - handful
- Coriander - handful
- Prawn - 1/2 kg
- Basmati rice - 1 1/2 cup
- Water - 2 1/4 cup (1 cup rice = 1 1/2 cup water)
- Salt - as required.
Please look at the Prawn Biriyani recipe in the below video (Audio in Tamil and Caption in English)
Methods for making Prawn Biriyani:
Grind all items mentioned in the "For Grinding" from ingredients as a coarse texture without water. In the pressure cooker, add 2 tsp ghee and 2 tsp coconut oil. Once it's hot, add items mentioned in the "For sauteing" from ingredients one by one. After sauteing, add chopped 1 big-sized onion and chopped 1/2 size capsicum and saute well. then add the ground masala and saute well until the raw smell goes off. Now add chopped 1 tomato and saute well until it changed into a mushy substance. Add a handful of mint and coriander leaves and saute well, then add 1/2 kg Prawn and saute well for two to three minutes. Add 1 1/2 cup of basmati rice which is soaked for 30 minutes and drain the water and saute well. then add 2 1/4 cup of water (1 cup rice: 1 1/2 cup water ratio) and required salt and saute well. Close the pressure cooker and cook 10 minutes if you put on the whistle after steam releases or wait for 1 whistle if you put on the whistle once you closed the lid (before steam releases from the cooker). Once steam releases in the cooker, open the lid. Aha! a tasty, outstanding, delicious Prawn Biriyani Ready!!!.
Step-by-step instructions to make a Prawn Biriyani:
Grind all items mentioned in the "For Grinding" from ingredients as a coarse texture without water.
Once it's hot, add items mentioned in the "For sauteing" from ingredients one by one.
After sauteing, add chopped 1 big-sized onion and chopped 1/2 size capsicum and saute well.
Add the ground masala and saute well until the raw smell goes off.
Add chopped 1 tomato and saute well until it changed into a mushy substance.
Add a handful of mint and coriander leaves and saute well.
Add 1/2 kg Prawn and saute well for two to three minutes.
Add 1 1/2 cup of basmati rice which is soaked for 30 minutes and drain the water.
Add 2 1/4 cup of water (1 cup rice: 1 1/2 cup water ratio).
Add required salt and saute well.
Close the pressure cooker and cook 10 minutes if you put on the whistle after steam releases or wait for 1 whistle if you put on the whistle once you closed the lid (before steam releases from the cooker).
Once steam releases in the cooker, open the lid.
Aha! a tasty, outstanding, delicious Prawn Biriyani Ready!!!.
Nice blog and the way you narrate it in description is super ka... That parrota tatatata sound and hmmm in the middle. Elegant way and neat.. Keep it up ka.. Way to go.
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