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Sunday, 1 January 2012



This is one of the special biryani recipe belonging to our family. We are known for making a wide variety of authentic and delicious biryanis from any kind of Vegetarian biryanis to Non Vegetarian Biryanis. In all our family gatherings and friends get to gather, there will be a special request for our traditional briyani to be made by my grandma or mom or sisters. Sharing our secret with you:)

Chettinad Prawn Biryani
Ingredients

Prawns/ Shrimp- 1 kg( 2 pounds)

Jeera samba/ Basmati rice- 4 cups( 960 gms)

Onion large sliced- 4 nos
Tomatoes large sliced- 4 nos
Ginger and Garlic paste- 3 tbsp
Green chilli- 6 nos
Mint/ Pudina leaves- 1 bunch
Coriander leaves- 1/2 bunch
Curd- 3 tbsp
Cinnamon- 2" piece
Cloves- 6 nos
Cardamom- 6 nos
Bay leaves/ Brinji leaves- 2
Mace- little
Marati mokku- 2 nos
Star anise- 1 no
Red chilli powder- 1 tsp( +/- according to taste)
Turmeric powder- 1 tsp
Salt to taste
Oil- 5 tbsp



For marinating Prawns/ Shrimp

Ginger and Garlic paste- 1 tsp

Red chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Sombu/ Aniseed powder- 2 tbsp
Salt- 3 pinches


Prawn Biryani
Method

Soak the jeera samba or basmati rice in water for 10 mins.

Grind green chillis along with Ginger and Garlic paste to a fine and smooth paste and set aside.

Clean, devine and wash the prawns, set aside.
In a medium sized bowl add the marinating ingredients and make smooth paste by adding few tsp water.
Add the prawns to the prepared marination and marinate for atleast 10 mins.
Heat oil in a deep and wide pan, when oil is hot add the cinnamon, cloves, cardamom, bay leaves, mace, star anise and marati mokku. 
Fry until the aroma of whole spices rise.
Add the onions to the pan and fry onions until they turn brown.
Now add the ground ginger- garlic and green chilli paste to the frying onions and sauté until the raw smell leaves.
Add the marinated prawns to the pan and sauté for few secs( don't sauté prawns for long time, as prawns will become rubbery).
Next add the tomatoes, curd, mint leaves, coriander leaves, red chilli powder, turmeric powder and required salt to the pan and give a stir.
Next if you are using zeera samba rice, for 4 cups of rice measure 6 to 7 cups water, if you are using basmati rice, for 4 cups of rice measure 4 cups of water and add it to pan.
Cover pan with a lid and bring the gravy to boil, when gravy starts boiling, remove the lid, check and adjust the gravy seasoning and add the soaked and drained rice.
Stir the rice until the gravy is 1/4th absorbed by the rice.
Cover the pan with lid, reduce the heat to low and cook the prawn biryani for 10 mins or until the rice is cooked and tender.
When the Chettinad Prawn Biryani is ready garnish the biryani with rest of the mint and coriander leaves and serve with onion raitha.
Normally we don't serve Prawn Biryani with boiled egg or with chalna. If required you can serve with egg or curry of your choice.
Era Biryani Chettinad

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