Eral Biriyani/Prawn Biriyani

yurekhas cookbook | April 07, 2014 | |


Basmati rice-2 cups
Whole garam masala (bay leaf,5 cardamom,5 cloves,mace,annasi poo,patta) + as your wish
Biriyani masala-2 tbsp
Red Chilli powder-1/2 tsp(I used Aachi Thani milagai thool)
Onions-1 big sliced
Tomato-1 small sliced
Green chilli-4 slit
Ginger garlic paste-1 tbsp
Mint leaves-1 bunch
Coriander leaves-1/2 bunch chopped
Curd-2 tbsp
Lemon juice- few drops
Water-3 cups
Ghee-1 tbsp


1.Soak basmati rice for 1 hr and keep aside. Clean the prawns and wash with turmeric powder.Chop the onions,tomato and green chilli.
2. In a pressure cooker heat oil and ghee. Add whole garam masala and saute for a min. Now add chopped onions,ginger garlic paste and green chilli. Saute till raw smell goes off.
3.At this stage add tomato and mint leaves.stir well. Add prawns,biriyani masala,chilli powder and curd.Saute well for few mins.
5.Add the soaked rice and 3 cups of water.Add few drops of lemon juice ,check for salt and close the lid. Slow cook for 20 min. Do not pressure cook
6.At last sprinkle some saffron food color and chopped coriander leaves.Pluff the rice with fork and serve hot with raitha/Brinjal gravy.


Don't replace our home chilli powder because we mis dhania+chilli for home use.. Always use red chilli powder for making biriyani.
Soak for 1 hour to get long cooked grains
Biriyani Formula
1 cup of basmati rice=1 1/2 cup of water+2 green chilli

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