Here is a simple eral biryani recipe made in the pressure cooker. With simple tips in preparation, you can get the fluffiest biryani every single time. Even though the ingredient list is lengthy (There are close to 25 ingredients), most of it can be found in a regular South Indian pantry. This can be made in under 40 minutes making it a recipe for a weekday or for packing it for a school lunch box.
Here are the things you can buy online for making this recipe. Nutri Blender PRO https://amzn.to/3qJ1guh Bergner Tri-ply pressure Cooker Pan https://amzn.to/3S5ksxP Aged Basmati Rice https://amzn.to/3s2Vjsp Basmati Rice https://amzn.to/3IUeD1S Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Eral Biryani | Pressure Cooker Prawn Biryani With Coconut Milk | Easy Prawn Biryani Recipe
Main Ingredients
3 tablespoon vegetable oil 3 bay leaves 1 inch piece cinnamon (cassia) 1 star anise 2 cardamom 4 cloves 10 cashews 1/4 cup onions, sliced 2 tomatoes, sliced 1 teaspoon salt 1 pod country garlic 1 inch ginger 6 green chillies 1/2 teaspoon fennel seeds 1/4 cup coriander leaves 1/4 cup mint leaves 1.5 teaspoon coriander powder 1/2 cup coconut milk 2 cups water 1.5 cups basmati rice 1 tablespoon lime juice
For Marinating Prawns
250 grams prawns 1/2 teaspoon turmeric powder 1/2 teaspoon black pepper powder 1/4 teaspoon salt 2 tablespoon plain curd / yogurt
We will be using 1.5 cups of basmati rice for this recipe today. Wash the rice in water. While washing the rice, be gentle so as to not break the rice. Wash once or twice and soak the rice for 20 minutes. After 20 minutes, drain the water and set it aside.
Now let us marinate the prawns. Take the washed, cleaned and deveined prawns and add it to a bowl. Add in the turmeric powder, black pepper powder, salt, and plain curd. Mix well to combine. Marinate this mixture for at least 10 minutes. Marinating just before starting to cook will be ideal.
Take a pressure pan and add the vegetable oil. Add in all the spices – the bay leaves, cinnamon, star anise, cardamom, cloves, and some cashews. Saute for a few seconds so the spices turn fragrant. Add the sliced onions and saute for a few minutes. Once the onions are soft, add in the tomatoes and the salt. Cook the tomatoes till mushy.
In the meantime, let us make a spice paste. Add the garlic, ginger, green chillies and fennel seeds to a blender. I have used country garlic today. If using regular garlic, about 6 cloves will be enough. Blend to a coarse paste. Adjust the green chillies according to your taste and family preferences.
Add the ground paste to the pan. Saute for a couple of minutes till the spice paste is dry. Add the coriander leaves, mint leaves, and the coriander powder. Mix everything well to combine.
Add the marinated prawns and mix well. Cook everything for a couple of minutes. The prawns will be half done after a couple of minutes. At this stage add half a cup of coconut milk and two cups of water. The rice to water ratio is for every cup of rice used, use 1.5 cups of liquid. A little bit of extra liquid is ok. So put together, coconut milk and water – we have used 2.5 cups of liquid.
Let everything come to a boil. Add the soaked and drained rice. Add lime juice and mix well to combine.
Cover the pressure cooker and add the whistle weight. Cook for about 4-5 minutes on medium flame. You should get about 2 whistles. After 2 whistles, switch off the flame and wait for the pressure to settle naturally. Open after about 20 minutes so the rice is nicely set.
Our eral biryani is now ready. Here is a small tip. Before mixing, remove all the whole spices that will be sitting on the top. This will make sure that you dont get a whole cardamom or clove while eating that can spoil the palette. After removing the spices, gently fluff up the rice.
Our fantastic prawn biryani is now ready. Serve with a simple raita and enjoy.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Main Ingredients
3 tablespoon vegetable oil 3 bay leaves 1 inch piece cinnamon (cassia) 1 star anise 2 cardamom 4 cloves 10 cashews 1/4 cup onions, sliced 2 tomatoes, sliced 1 teaspoon salt 1 pod country garlic 1 inch ginger 6 green chillies 1/2 teaspoon fennel seeds 1/4 cup coriander leaves 1/4 cup mint leaves 1.5 teaspoon coriander powder 1/2 cup coconut milk 2 cups water 1.5 cups basmati rice 1 tablespoon lime juice
For Marinating Prawns
250 grams prawns 1/2 teaspoon turmeric powder 1/2 teaspoon black pepper powder 1/4 teaspoon salt 2 tablespoon plain curd / yogurt
We will be using 1.5 cups of basmati rice for this recipe today. Wash the rice in water. While washing the rice, be gentle so as to not break the rice. Wash once or twice and soak the rice for 20 minutes. After 20 minutes, drain the water and set it aside.
Now let us marinate the prawns. Take the washed, cleaned and deveined prawns and add it to a bowl. Add in the turmeric powder, black pepper powder, salt, and plain curd. Mix well to combine. Marinate this mixture for at least 10 minutes. Marinating just before starting to cook will be ideal.
Take a pressure pan and add the vegetable oil. Add in all the spices – the bay leaves, cinnamon, star anise, cardamom, cloves, and some cashews. Saute for a few seconds so the spices turn fragrant. Add the sliced onions and saute for a few minutes. Once the onions are soft, add in the tomatoes and the salt. Cook the tomatoes till mushy.
In the meantime, let us make a spice paste. Add the garlic, ginger, green chillies and fennel seeds to a blender. I have used country garlic today. If using regular garlic, about 6 cloves will be enough. Blend to a coarse paste. Adjust the green chillies according to your taste and family preferences.
Add the ground paste to the pan. Saute for a couple of minutes till the spice paste is dry. Add the coriander leaves, mint leaves, and the coriander powder. Mix everything well to combine.
Add the marinated prawns and mix well. Cook everything for a couple of minutes. The prawns will be half done after a couple of minutes. At this stage add half a cup of coconut milk and two cups of water. The rice to water ratio is for every cup of rice used, use 1.5 cups of liquid. A little bit of extra liquid is ok. So put together, coconut milk and water – we have used 2.5 cups of liquid.
Let everything come to a boil. Add the soaked and drained rice. Add lime juice and mix well to combine.
Cover the pressure cooker and add the whistle weight. Cook for about 4-5 minutes on medium flame. You should get about 2 whistles. After 2 whistles, switch off the flame and wait for the pressure to settle naturally. Open after about 20 minutes so the rice is nicely set.
Our eral biryani is now ready. Here is a small tip. Before mixing, remove all the whole spices that will be sitting on the top. This will make sure that you dont get a whole cardamom or clove while eating that can spoil the palette. After removing the spices, gently fluff up the rice.
Our fantastic prawn biryani is now ready. Serve with a simple raita and enjoy.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/eral-biryani/
Recipe for red rice poha made with wholegrain Kavuni red rice poha and with loaded vegetables. A healthy breakfast dish. Recipe with video.
Here is a healthy breakfast idea for red rice poha made with loaded vegetables. If planning to make for breakfast, get all the veggies prepped the previous night itself so the dish can be put together in less than 20 minutes in the morning. I always make a huge portion so I pack the same for lunch too.
Here are the things you can buy for making this recipe Black Kavuni Rice Aval/Poha Rice Flakes https://amzn.to/3RPEgWt White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Microplane Grater https://amzn.to/3Iell3C Carote Knife https://amzn.to/3IWGrnd
VIDEO – Black Kavuni Rice Poha With Loaded Vegetables | Healthy Black Aval Rice Flakes With Vegetables | Healthy Breakfast Recipe
2 cups whole grain poha 2 tablespoon coconut oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chillies 1 inch ginger, finely chopped 1 sprig curry leaves, finely chopped 1/4 cup onions, chopped 4 green chillies, finely chopped 1 tomato, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida 2 cups mixed vegetables 1.5 teaspoon salt 1/4 cup sprouts 1/4 cup fresh shredded coconut 1/2 teaspoon sugar 1 lime juiced 1/4 cup roasted peanuts 3 sprigs coriander leaves finely chopped
Soak the kavuni whole grain red rice poha for two minutes. Any red rice poha can be used for this recipe. After two minutes, drain the poha in a colander and set it aside. Let it sit on the counter for 10 minutes. The poha will become swollen and soft after that time. Sometimes the poha may be still a little hard to the touch after 10 minutes. In that case, wash the poha again briefly for a few seconds and set it aside to drain on a colander. The poha will absorb the moisture and will become soft after setting aside for a few minutes. The poha is ready.
Add oil to a pan. I have used coconut oil today but you can use any oil of your choice. Its fine. When the oil is hot, add the mustard seeds, cumin seeds, couple of dried red chillies, finely chopped ginger, and finely chopped curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up.
Add the chopped onions to the pan and saute for a couple of minutes for the onions to become soft. Add the finely chopped green chillies to the pan. Adjust the chillies acoording to your taste. Add a chopped tomato, little turmeric powder and asafoetida. Saute everything for a couple of more minutes on medium flame.
At this stage add about 2 cups of chopped vegetables. Make sure to chop the vegetables of the same size so they all cook evenly. I have used carrots, beans, green peas, sweet corn and potatoes. I like to use a lot of potatoes as they taste delicious in poha. You can mix and match the vegetables according to what you have in your fridge. Add salt to the vegetables and mix everything well to combine. Cover the pan with a lid and let it cook on a low flame for about 5-7 minutes. The veggies should be cooked and soft after about 7 minutes. Keep sauteing once in a while to avoid scorching at the bottom.
At this stage add about a quarter cup of sprouts. I have used moth sprouts but green gram or horse gram sprouts will work too. Add some fresh shredded coconut for that richness when you take a bite. Add little sugar to balance the taste. Mix everything well to combine. At this stage add our prepared poha and mix well to combine. Cook for a couple of minutes so the poha warms up. If you feel that the poha is very dry at this stage, you can sprinkle little water and cook for a couple of minutes.
Add juice of lime to the pan. The lime juice freshens everything up and brightens the dish. Add in the roasted peanuts and a generous sprinkling of coriander leaves. Mix well to combine. Our black kavuni rice poha is now ready.
Notes
Any whole grain rice flakes / aval can be used for making this recipe.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
