Mixed Biryani / Mixed Non Veg Biryani / Biryani with Chicken Prawn and Fish

Many restaurants serve mixed fried rice also known as combination fried rice with chicken, mutton, prawn and fish etc. I wanted to try the same with biryani and it happened yesterday. This mixed biryani came out very tasty. I made mixed biryani with chicken, prawn and fish. See my tips below on how to cut n prepare meat and seafood for this biryani.

Mixed Non Veg Biryani

Ingredients
Chicken( boneless breast) - 200 gms
Prawns - 12 nos or 200 gms
Fish fillet without bone - 1 no or 150 gms
Basmati Rice - 2 and 1/2 cups ( around 485 gms)
Red onion - 3 nos
Tomatoes - 1 and 1/2 no
Ginger and Garlic paste - 2 tbsp
Green Chilli slit - 2 nos
Red Chilli powder - 1 and 1/4 tsp
Garam masala powder - 1 tsp( optional)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Mint leaves chopped - 1 cup
Coriander leaves chopped -1/4 cup
Salt to taste
Oil - 3 tbsp

Whole garam masalas
Cinnamon - 1 stick
Cardamom - 4 nos
Cloves - 6 nos
Bay leaf - 2 nos
Mace - little( optional)
Star anise - 1 no( optional)

Biryani with chicken prawn and fish

Preparations
1. Wash and soak basmati rice in 4 cups water.
2. Cut boneless chicken breast into strips.
3. Remove the prawn shell, tail and devein them.
4. Cut fish into thick chunks or slices.
5. Marinate chicken strips, prawns and fish pieces with 1 tbsp ginger&garlic paste and few pinch of turmeric powder.

Method
1.Heat oil in a pan, when oil is hot add the whole garam masalas. Saute for a minute and add the chopped onions to the pan.
2. When onions are soft, add slit green chilli, ginger&garlic paste to the pan and saute for a minute.
3. Add the chopped mint leaves to the pan and saute until mint leaves are shrunk. Now add the chopped tomatoes to pan and cook until tomatoes are soft and mushy.
4. Add the marinated chicken and prawn to the pan( fish can be added later) and saute until chicken turns pale in colour.
5. Now add the red chilli powder, coriander powder, garam masala powder, turmeric powder and salt to the pan and saute for few seconds.
6. Next add the water in which rice is soaked into the pan and bring everything to boil, once gravy starts boiling cover pan with lid and simmer on medium heat for 10 to 15 mins until chicken is cooked.
7. Once chicken and prawn are cooked add the fish slices gently to the pan and cook for 2 mins.
8. Now gently add basmati rice to the pan, mix the rice gently without breaking the fish.
9. Again cover pan with tight lid and simmer for another 10 mins until rice is cooked soft and fluffy.
10. Garnish Mixed Biryani with chopped coriander and serve with boiled egg and Red onion Raita.

Mixed Biryani

Tips
1. I had used India gate classic basmati rice, the water propotion for 1 cup rice is 1.5 cups water.
2. As we are cooking a combination of meat its wise to use boneless chicken meat cut into strips for quick and even cooking.
3. Fish cooks faster than prawn and chicken. So fish cubes can be added before adding the rice.

Meen Kurma Recipe / Fish Korma for Chapathi

Meen Kurma Recipe

Ingredients
Fish pieces - 1/2 kg
Onion chopped - 1 no
Tomato chopped - 1 no
Ginger and garlic paste - 2 tsp
Red chili powder - 1 and 1/2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp ( optional if extra heat is needed)
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tsp
Curry leaves few

For masala paste
Grated coconut - 1/4 cup
Cinnamon - 1/2" stick
Cloves - 2 nos
Cardamom - 2 nos

Fish Korma South Indian Recipe

Method
1. Clean fish pieces, apply little turmeric powder and set aside.
2. Grind coconut masala paste ingredients to smooth paste.
3. Heat oil in a pan, add chopped onions and curry leaves, sauté for few seconds.
4. Add ginger & garlic paste to the pan, sauté until raw smell of ginger & garlic paste leaves.
5. Next add the chopped tomatoes to the pan and cook until tomatoes are soft.
6. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder, pepper powder and ground coconut paste to the pan and sauté for few seconds.
7. Add a cup of water to the pan, season with salt and bring the gravy to boil. When the gravy starts boiling add the fish pieces and simmer kurma on low heat for 5 mins.
Serve hot fish kurma with Chapathi, Idli or Dosa.

Meen Soru - Jakob's Kitchen Restaurant Style

Meen Soru Recipe

Ingredients for fish marination
Boneless Shark fish (Sura) or Seer fish (Vanjaram) - 250 gms
Ginger & Garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp

Ingredients for rice
Seeraga samba - 1 and 1/2 cups
Onion minced - 2 nos
Tomato finely chopped - 2 nos
Garlic thinly sliced - 2 cloves
Ginger & Garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Pudina / Mint leaves chopped - 1/4 cup
Coriander leaves chopped - 1/4 cup
Curry leaves - few
Salt to taste
Cloves - 4 nos
Cardamom - 4 nos
Cinnamon stick - 2" piece
Oil - 4 tbsp
Lemon juice - 2 tsp

Fish Rice Recipe

Method
1. Boil fish until tender, drain and completely squeeze water. Mince the fish pieces with fork, marinate with ingredients given under fish marination for 15 mins.
2. Boil rice until tender, drain and mix 1 tsp oil to the cooked rice, spread rice on large plate and allow to cool.
3. Heat oil in a deep pan, add cinnamon, cardamom and cloves. Add onions, curry leaves and garlic, saute until slightly browned.
4. Add ginger & garlic paste to the pan, saute until raw smell leaves.
5. Add chopped tomatoes and saute for 2 mins until tomatoes are cooked.
6. Next add chopped mint, coriander leaves, red chilli powder, coriander powder, turmeric powder, pepper powder to the pan, saute for 2 mins.
7. Now add marinated fish mince and lemon juice to the pan, stir fry for few mins on medium heat.
8. Add cooked rice to the pan, stir well until fish mixture and rice are well mixed.
9. Serve hot with chicken gravy, salna or with raita.

Chefs tips
1. You can use any boneless fish fillets for this recipe.
2. Seeraga sambar rice has authentic Southindian flavor and aroma. Ponni raw rice or Basmati rice can be substituted instead of seeraga samba rice.

Fish Biryani

Disclaimer- this not an original recipe from Jakob's Kitchen. The recipe and idea has been adapted,  tried and tested in my kitchen to derive actual taste closely to restaurant preparation.

Singapore Prawn Noodles - Chilli Garlic Prawn Noodles

Singapore Noodles with Shrimp

Ingredients

Fresh Noodles - 400 gms

Prawns medium sized - 20 nos

Capsicum thickly sliced - ¼ cup

Capsicum finely chopped – ¼ cup

Onion thickly sliced - ¼ cup

Onion finely chopped - ¼ cup

Ginger minced - 1 tsp

Readymade Sweet chilli garlic sauce – ¼ cup or see below tips for homemade version

Sugar – ¼ tsp

Chilli powder / paprika – ¼ tsp

Salt – ¼ tsp

Peanut oil or Vegetale oil - 3 tsp

Singapore Prawn Noodles

Method

1. Marinate the prawns with sweet chilli garlic sauce, sugar, chilli powder  and salt for atleast 15 mins.

2. Heat 1 tsp oil in a wok, when wok is smoking hot add thickly sliced capsicum and onions, quickly stir fry for a minute to retain its crunchiness, remove onto a plate and set aside.

3. In the same pan heat 2 tsp oil, add chopped onions, capsicums and minced ginger stir fry for a minute.

4. Next add marinated prawns along with the marinate sauce to the onion mixture in the pan, add a tbsp of water and cook until prawns are done and sauce had slightly thickened.

5. Now add the noodles to the pan and stir fry until the sauce is well coated on the noodles.

6. Finally add the sliced sautéed onion and capsicum to the noodles, stir well and serve.

Chefs tips

1. I have used fresh noodles for this recipe, fresh noodles have chewy texture when compared to dried noodles. If fresh noodles are not available try substituting it with dried noodles. Cook the dried noodles al dente as per box instructions,  drain the cooked noodles,  toss with generous oil and set aside.

2. This recipe uses store bought sweet chilli garlic sauce you can replace it with homemade chilli garlic sauce. Soak 4 to 5 kashmiri red chilies and 2 to 3 peeled garlic cloves in ¼ cup boiling water for 5 mins, drain the soaked chilli and garlic and grind to smooth paste with 1 tsp vinegar and 2 tsp sugar.

3. When using homemade chilli garlic sauce for this recipe mix 1 tsp corn-flour diluted in 2 tbsp cold water to the homemade sweet chilli garlic sauce.

Chilli Garlic Prawn Noodles

Kadai Prawn Rice

Kadai Prawn Rice

Ingredients

Prawn / Shrimp- 250 gms

Cooked Rice- 2 cups

Onion medium sliced- 2 nos

Tomato medium chopped- 1 no

Ginger and garlic paste- 1 tsp

Garam masala- 1 tsp

Red chilli powder- 1 tsp(+/- to taste)

Turmeric powder- 1/4 tsp

Salt to taste

Curry leaves- few sprigs

Coriander leaves chopped- few tbsp

Prawn Rice

Method

Heat oil in a kadai, add onions and saute till onions turn light brown. Add ginger and garlic paste, chopped tomatoes, red chilli powder, pav bhaji masala, turmeric powder and fry for few mins. Add cleaned prawns and stir fry for 2 mins. Season with salt and keep stirring on medium heat until semi thick gravy is formed. Add the cooked rice to the prawn and mix well. Garnish with chopped coriander leaves and serve.

Golden Fried Prawns Recipe Indian Chinese Style

Lean how to make crispy Golden Fried Prawns Chinese Restaurant Style recipe at home.

Golden Fried Prawns

Ingredients

Prawns / Shrimps- 12 nos

Cornflour- 4 tbsp

Rice flour- 2 tbsp

Maida / All purpose flour- 2 tbsp

Salt- 1/4 tsp

White Pepper Powder- 2 tsp

Kesar / Orange food colour- few pinch

Ajinomoto- less than 1/4 tsp

Water required

Oil to deep fry

Golden fried prawns Chinese style

Method

Remove the prawns shell but keep the tail intact, clean, wash and set aside.

In a medium bowl add corn flour, rice flour, maida flour, salt, white pepper powder, ajinomoto and food colour. Mix well, add few tbsp of water little by little until a thin and lump free batter is formed.( The batter should not be too thick or too thin, it should be thinner than dosa batter). Heat oil in a pan to deep fry, when oil is hot reduce to medium heat. Hold tail of prawn dip in the prepared batter, gently shake to remove excess batter from prawn and drop prawn into hot oil. Add up to 4 to 5 prawns, do not overcrowd the pan. Fry prawns for 1 or 2 minutes until golden brown and drain from oil. Place fried prawns on oil absorbent paper  Serve hot Golden Fried Prawns as starter with dip of your choice.

Golden fried prawns Indian Chinese Restaurant style

Prawn Fried Rice / Oriental Rice

Learn how to make quick and simple prawn fried rice in few mins.

Prawn fried rice

Ingredients

Short grain rice- 1 and 1/2 cups

Small prawns- 250 gms

Spring onion- 10 nos

Garlic cloves- 2 nos

Capsicum/ Bell pepper- 1 no

Soya sauce- 2 tsp

Ajinomoto- 1/2 tsp

Salt and Pepper to taste

Water- 3 cups

Oil- 5 tbsp

Oriental rice

Method

Heat oil in a pan, add chopped spring onion bulbs and chopped garlic, saute for 2 secs. Add the diced capsicum and saute for few more secs. Add cleaned prawns and saute until prawns turn pale. Add water, soya sauce, ajinomoto, salt and pepper. Bring to boil and add washed rice. Cove pan with tight lid and cook on medium heat until rice is tender and cooked. Finally add chopped spring onion greens and stir well. Serve hot with side dish of your choice. If preferred also garnish with finely scrambled eggs.

Prawn Rice Recipe

Chettinad Eral Kuzhambu/ Prawn Kulambu

Prawn Kuzhambu

Ingredients

Prawn/ shrimp- 250 gms

Gingely oil- 4 tbsp

Shallots/ chinna vengayam- 100 gms

Tomato- 2 nos

Garlic cloves- 10 nos

Tamarind- lemon sized

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Whole black pepper- 1 and 1/2 tsp

Cumin seeds- 1 and 1/2 tsp

Fenugreek seeds- 1/4 tsp

Curry leaves- few

Eral Kulambu

Method

Clean and wash the prawns.

Dry roast pepper, cumin seeds, fenugreek seeds, garlic cloves until crisp and grind coarsely.

Soak tamarind in water and extract the pulp.

Heat gingely oil in a kadai/ sauce pan, when hot add shallots, curry leaves and saute for few secs. Now add the tomatoes to the pan and saute until tomatoes are cooked. Add tamarind extract and enough water for gravy to the pan, bring to boil. Add red chilli powder, turmeric powder and required salt, boil the gravy for 5 mins on low heat. Once raw taste of tamarind has gone, add cleaned prawns and coarsely ground masala paste to the gravy. Boil for another 2 mins. Serve hot prawn kuzhambu with steamed rice.

Nethili Meen 65/ Nethili Meen Varuval

Nethili Meen 65

Ingredients

Nethili Meen/ Anchovies fish- 1/2 kg

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 2 tsp

Turmeric powder- 1/4 tsp

Garam masala powder- 1 tsp

Lemon juice- 1 tsp

Salt to taste

Corn flour- 1 tsp

Maida/ All purpose flour- 1 tsp

Oil to shallow fry

Nethili Meen 65

Method

Clean and wash the fish pieces. In a large bowl combine all the ingredients except oil to a smooth paste, marinate the fish pieces in masala paste for at least 30 mins

Heat oil in a pan to shallow fry, add the marinated fish pieces and fry until crisp. Serve hot nethili 65 as starter or with steamed rice and sambar.

Chettinad Prawn and Vegetable Curry/ Eral Kulambu

We call this eral nattu kaikari kuzhambu, this is very simple and easy to prepare curry. This curry goes well with steamed rice and no side dish is required since its loaded with veggies and seafood.

Prawn and Vegetable curry

Ingredients

Prawns/ shrimp- 20 nos

Mixed country vegetables- 200 gms

Onion small chopped- 1 no

Tomato small chopped- 1 no

Garlic cloves crushed- 2 nos

Curry leaves- few

Kuzhambu thool/ podi- 4 tbsp---click for recipe

Water required

Salt to taste

Oil- 4 tbsp

Vadagam- 1/2 tsp---click for recipe

Eral Kaikari Kuzhambu

Method

Heat oil in kadai, when hot add vadagam fry for 2 secs. Add chopped onion, garlic and curry leaves, fry for another 2 secs. Now add the cleaned prawns and vegetables saute for few mins. Add the chopped tomato and cook till tomatoes are done. Add required water, kuzhambu thool and salt. Bring the curry to boil and simmer curry for few mins until vegetables are cooked and gravy thickens. Serve hot with steamed rice.

Tips

Use country vegetables like plantain, drumstick, brinjal, broad beans etc.

If you do not have kuzhambu powder handy replace it with 2 tsp chilli powder, 1/4 tsp turmeric powder and 3 tbsp coriander powder.

You can replace vadagam with 1 tsp mustard seeds.

Prawn Rava Upma.

Prawn Rava Upma

I don't know whether this non veg upma is known to others but this is a very common Sunday breakfast in our family. Prawn goes well with any-kind of recipe. Everyone in my family is die-hard fan for Prawn Rava Upma. Do try this and let me know you feedback's.

Ingredients

Small sized prawns/ shrimps- 20 nos

Roasted rava/ sooji- 1 cup

Onion small thinly sliced- 2 nos

Tomato medium chopped- 1 no

Garlic cloves thinly sliced- 2 nos

Green chilly broken into half- 2 nos

Curry leaves- few

Red chilly powder- 1/2 to 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Water- 1 cup or 1 and 1/4 cups 

Oil- 3 tbsp

Cinnamon- 1/2" piece

Cloves- 4 no

Cardamom- 2 no

Bay leaf/ brinji leaf- 1 no

Prawn Sooji Upma

Method

Heat oil in a pan when hot add whole spices and fry for few secs until the aroma rises. 

Add the sliced onion, garlic, green chilly and curry leaves, fry for few secs. Now add the cleaned prawns and saute for 2 secs, add the chopped tomato and cook for few mins. 

Add turmeric powder, red chilli powder, salt and water. 

Bring the mixture to boil and add the roasted rava to the boiling masala. 

Quickly lower the heat and stir well so no lumps are formed. 

Cover the pan and cook upma for few mins until the rava is well cooked and dry. 

Serve hot prawn rava upma with gravy of your choice

Non Veg Rava Upma

Goan Fish Fry- Goa style fish fry.

Goan Fish Fry

Ingredients

Fish slices-1/2 kg( 500 gms)

Turmeric powder-1/4 tsp

Kashmiri red chillies-10 nos( +/- to taste)

Garlic cloves-4 nos

Cumin powder-2 tsp

Vinegar or lemon juice-1 tsp

Salt-1 tsp( +/- to taste)

Rice flour or Powdered Rava( sooji)-1 cup

Fish Fry-Goa Style

Method

Clean fish slices and set aside.

Soak Kashmiri red chillies and garlic cloves in 1/4 cup hot water.

Grind the soaked and drained red chillies, garlic, cumin powder, vinegar and salt to fine paste.

Spread this ground masala paste on both sides of fish slices and set aside for 10 minutes.

Heat oil in a pan to shallow fry, spread the rice flour on a plate.

Take a fish slice pat both sides with rice flour and fry in hot oil till golden browned and crispy on both sides. Do the same with rest of fish slices. Serve hot as starter or as side for rice etc. 

Goa Style Fish Fry

Kilangan Fish Fry/ Kizhanga Meen Varuval

Meen Varuval Kizhanga

This is an basic South Indian fish fry recipe. With very few ingredients traditional home style fish fry is ready in minutes.

Ingredients

Kizhangan Fish( or any small sized fish)- 500gms

Red Chilli powder- 2tsp

Coriander powder- 3tsp

Turmeric powder- 1/2tsp

Salt- 1tsp

Water few tbsp

Oil to shallow fry fishes

Tamilnadu Fish Fry

Method

Cut, clean the fishes and set aside.

Add red chilli powder, coriander powder, turmeric powder, salt and 1 tbsp water to a bowl, mix well to make smooth chilli paste.( if the prepared chilli paste is too thick and little more water). Add the cleaned fishes to the chilli paste and marinate well. Heat oil in a pan to shallow fry the fish pieces, when oil is hot add fish pieces and fry on medium heat until fish pieces are cooked and golden browned on both sides. Serve hot Kilangan Fish Fry with steamed rice, home style fish curry--Click for recipe or with sambar.

Home Style Fish Fry

Kilangan( Kizhanga) Meen Kuzhambu/ Tamilnadu Tamarind Fish Curry

This is simple and basic home style fish curry. With very few ingredients traditional South Indian fish curry is ready in minutes.

Meen Kuzhambu

Ingredients

Kilangan fish( or any small sized fish)- 500gms

Shallots( small onions)- 15nos

Garlic cloves- 6 to 8nos

Curry leaves few

Tomato( country tomatoes) medium- 1no

Tamarind lemon sized( soaked in water pulp extracted)- 1cup

Red Chilli powder- 1 1/2 to 2tsp

Coriander powder- 3 to 4tbsp

Gingelly oil( sesame oil)- 5tbsp

Mustard seeds- 1tsp

Salt to taste

Water- 1cup

Tamarind Fish Curry

Method

Cut, clean the fishes into pieces and set aside. In a bowl combine tamarind extract, red chilli powder, coriander powder, required salt and water. Mix well to make thin gravy. Peel and finely chop onions and garlic cloves. Coarsely chop the tomatoes and curry leaves. Heat gingelly oil in a pan, when oil is hot add mustard seeds, when they crackle add the chopped onion, garlic, curry leaves and tomatoes. Saute everything for few mins and add the prepared tamarind gravy to the pan. Bring the curry to boil and simmer curry for 3 mins until curry slightly thickens. Reduce the flame and add the cleaned fish pieces to the curry. let the fish pieces cook in curry for 2 mins. Remove fish curry from heat. Serve hot Kizhangan fish curry with steamed rice and simple home style fish fry--Click for recipe.

Tamilnadu Fish Curry

Fish Manchurian Dry Restaurant Style

Fish Manchurian

Ingredients

Fish pieces cubed( I used Seer fish/ Vanjaram)- 500 gms

Onion medium diced- 1 no

Spring onions whites finely chopped- 2 tbsp

Green chilli diagonally sliced- 4 nos

Capsicum/ Green bell pepper diced- 1 no( optional)

Ginger minced- 1" piece

Garlic cloves minced- 4 nos

Spring onion greens chopped- 2 tbsp

Dark soya sauce- 2 tsp

Red chilli paste or powder- 1 tsp

Vinegar- 1 tsp

Ajinomoto- less than 1/4 tsp

Pepper powder- 1/4 tsp

Salt- 1 tsp

Sugar- 1/4 tsp

Oil- 3 tbsp

Restaurant Style Fish Manchurian

Ingredients for batter

Corn flour- 4 tbsp

Maida/ All purpose flour- 4 tbsp

Rice flour- 2 tbsp( optional)

Cooking soda/ Baking soda- few pinches.

Red chilli powder- 1 1/2 tsp

Ajinomoto- less than 1/4 tsp

Salt- 1/2 tsp

Kesar/ Red food color- few pinches

Water required

Oil to deep fry

Fish Manchurian Dry

Method

In a deep bowl combine the batter ingredients, add required water, mix well and make a semi thick batter. Heat oil in a pan to deep fry, when oil is hot dip the fish pieces in the prepared batter, coat fish pieces well with batter and drop carefully into hot oil. Fry the fish pieces until golden brown and drain the fried fish pieces on paper towel( fish pieces will cook within one minute). Next to prepare sauce, heat 3 tbsp oil in a pan when hot add diced onion, chopped spring onion whites, sliced green chilli, minced ginger, minced garlic and diced capsicum. Stir fry the onion and other ingredients on high heat for a min. Now lower the heat and add dark soya sauce, red chilli paste, vinegar, ajinomoto, pepper powder, sugar and salt to the pan. Stir fry for few more seconds and add the fried fish pieces. Increase the heat and stir fry until the fish pieces are coated well with onion mixture and are dry. Finally garnish with spring onion greens and remove from heat. Serve hot restaurant style fish manchurian dry with fried rice or noodles of your choice.

Prawn 65/ Eral Bajji

Prawn 65

Ingredients

Prawn/ Shrimp/ Era- 250 gms

Cornflour- 2 tsp

Maida/ All purpose flour- 2 tsp

Ginger piece- 1 no

Garli cloves- 3 nos

Green chilli- 2 nos

Red chilli.powder- 1/4 tsp

Ajinomoto few pinch

Red food color- little

Salt to taste

Oil to deep fry

Era Bajji

Method

Grind ginger, garlic and green chilli together to a coarse paste without adding water. In a bowl mix cornflour, maida, ajinomoto, food color, ground paste, required salt and chilli powder. Add little water and mix everything well to form thick batter as prepared for bajji. Add the prawns to batter. Heat oil in a pan to deep fry, when oil is hot drop the batter coated prawns one by one into hot oil and fry for few seconds. Drain the prawns when they turn golden brown in color on to a paper towel. Serve garnished with fried curry leaves.

Prawn Bajji

Chettinad Prawn Biryani/ Era Biryani Recipe.

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 Recipe

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 Recipe

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