Prawn Biryani, Eral Biryani Recipe

Recipe for home style prawn biryani / eral biryani இறால் பிரியாணி. Easy tamil style biryani recipe. Recipe with step by step pictures. இறால் பிரியாணி செய்வது எப்படி?

Prawn is one of my sons favorites. Me and my son get our share of shell fish when my husband is travelling as the husband is heavily allergic to shell fish. I try to avoid cooking prawns when he is home. This is a very simple home style prawn biryani recipe that can be done in no time. I have shared two methods of making this prawn biryani. The regular Tamil style method of making prawn biryani in a pressure cooker and also making the prawn biryani in an oven. The oven method is fool proof and the prawn biryani comes fluffy and fantastic every single time. This prawn biryani recipe is perfect for beginners.

Click the link below to find more varieties of recipes using prawns. Recipes on the site using Prawn as the main ingredient

Here are some of the equipment, utensils and gadgets that will be useful for making this Prawn Biryani recipe. Click the link to buy them online. Coconut Shell Bowls Polypropylene Chopping Board Teakwood Chopping Board Silicone Spatula Glass Mixing Bowls (500 ml) Prestige 3.5 Ltr Stainless Steel Cooker Carbon Steel Knife Measuring Spoons Slotted Deep Fry Spatula

Here is the step by step video of how to do Prawn Biryani இறால் பிரியாணி.

Here is the step by step pictures of how to do Prawn Biryani இறால் பிரியாணி. Lets marinate the prawns first for making Prawn Biryani. Clean and devein the prawns and add it to a bowl. Add in the turmeric powder, red chilli powder, salt and vinegar. Mix well and let the prawns marinate for 20 minutes. I have used plain vinegar for making prawn biryani recipe today. Apple cider vinegar also works well for prawn biryani.

Just before starting to cook, wash and soak the basmati rice in water. Aged basmati rice works well for making Prawn Biryani. Brands like Lal Qila, Daawat is what I use at home.

Heat coconut oil in a pressure cooker. I prefer coconut oil for this Prawn Biryani recipe. If you do not like the flavor of coconut oil, use peanut oil or any vegetable oil. Add in the marinated prawns to the oil.

Do not add any water. Let the prawns cook in its own juices. Remove the prawns after 3-4 minutes and set aside on a bowl.

In the same oil used for frying prawns, add in the onions. By frying in the same oil, the prawn flavor penetrates well. The oil has a really good aroma and makes the Prawn Biryani so flavorful.

Add in the salt and saute for 2-3 minutes till the onions are soft.

Add in the crushed ginger-garlic-green chillies. You can also grind the ginger-garlic-green chilli mixture in mixie and it works well in this Prawn Biryani recipe. Saute for 3-4 minutes till the onions are nicely brown.

Add in the tomatoes, mint leaves, coriander leaves and the curd. The curd gives a slight tang to the Prawn Biryani.

Add in the garam masala powder. Usually for Prawn Biryani, whole spices are added. But I like to add garam masala powder instead of whole spices as this Prawn Biryani is one of my sons fav dishes and he hates when he gets whole spices in the mouth. Cover the pan with a lid and let it simmer for about 10 minutes on a medium flame till the tomatoes are cooked and mushy. Note: Instead of garam masala, you can also use biryani masala powder for making this prawn biryani.

After 10 minutes, you would notice that the oil is separated and the masalas are well cooked.

Add back the prawns and butter. You can use ghee if you do not have butter. Butter adds a nice richness to the Prawn Biryani.

Add in the hot water. The rice-water ratio I have used is 1 rice:1.5 water. I have used 1 cup of rice today. I have used 1.5 cups of water.

Drain the soaked rice and add it to the cooker.

Mix well. Check for seasoning at this stage and add more salt if necessary.

Cover the cooker and cook the prawn biryani for exactly two whistles on medium flame. (About 7-8 minutes). Remove the cooker from heat and wait for the pressure from the cooker to settle. Open the cooker and gently mix the biryani to fluff up. Note: Cooking the prawn biryani in the oven method. If you want to cook the biryani in the oven, after adding rice to the pan, let it come to a rolling boil. Once it comes to a boil, cover the pan with a lid and place it in a 200C / 390F preheated oven and cook for 20 minutes. After 20 minutes, remove from oven and let it rest on counter top for 15 minutes. Then, serve hot. Important : The water ratio for cooking in oven method is 1 rice : 2 water. Use two cups water for every cup rice used if cooking by oven method.

Tasty prawn biryani is ready. Serve hot.

For marinating the prawns for prawn biryani

• 250 grams prawns, cleaned and deveined
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 teaspoon plain vinegar

Other Ingredients for prawn biryani

• 1 cup Basmati rice ( 240 ml)
• 4 tablespoon coconut oil
• 1 cup onions, sliced
• 6 cloves garlic
• 1/2 inch piece ginger
• 2 green chillies
• 1 teaspoon salt
• 2 tomatoes, chopped
• 6 sprigs mint leaves, chopped
• 6 sprigs coriander leaves, chopped
• 1/4 cup plain curd / yogurt
• 1 teaspoon garam masala powder
• 2 teaspoon butter

1. Clean and devein the prawns and add it to a bowl. Add in the turmeric powder, red chilli powder, salt and vinegar. Mix well and let the prawns marinate for 20 minutes.
2. Just before starting to cook, wash and soak the basmati rice in water. Aged basmati rice works well.
3. Heat coconut oil in a pressure cooker. Add in the marinated prawns. Do not add any water. Let the prawns cook in its own juices. Remove the prawns after 3-4 minutes and set aside on a bowl.
4. In the same oil used for frying prawns, add in the onions. Add in the salt and saute for 2-3 minutes till the onions are soft. Add in the crushed ginger-garlic-green chillies. Saute for 3-4 minutes till the onions are nicely brown.
5. Add in the tomatoes, mint leaves, coriander leaves and the curd.
6. Add in the garam masala powder. Cover the pan with a lid and let it simmer for about 10 minutes on a medium flame till the tomatoes are cooked and mushy.
7. After 10 minutes, you would notice that the oil is seperated and the masalas are well cooked.
8. Add back the prawns and butter. You can use ghee if you do not have butter.
9. Add in the hot water. The rice-water ratio I have used is 1 rice:1.5 water.
10. Drain the soaked rice and add it to the cooker. Mix well.
11. Cover the cooker and cook for exactly two whistles on medium flame. (About 7-8 minutes). Remove the cooker from heat and wait for the pressure from the cooker to settle.
12. Tasty prawn biryani is ready. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: Tamilnadu

For marinating the prawns for prawn biryani

• 250 grams prawns, cleaned and deveined
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 teaspoon plain vinegar

Other Ingredients for prawn biryani

• 1 cup Basmati rice ( 240 ml)
• 4 tablespoon coconut oil
• 1 cup onions, sliced
• 6 cloves garlic
• 1/2 inch piece ginger
• 2 green chillies
• 1 teaspoon salt
• 2 tomatoes, chopped
• 6 sprigs mint leaves, chopped
• 6 sprigs coriander leaves, chopped
• 1/4 cup plain curd / yogurt
• 1 teaspoon garam masala powder
• 2 teaspoon butter

1. Clean and devein the prawns and add it to a bowl. Add in the turmeric powder, red chilli powder, salt and vinegar. Mix well and let the prawns marinate for 20 minutes.
2. Just before starting to cook, wash and soak the basmati rice in water. Aged basmati rice works well.
3. Heat coconut oil in a pressure cooker. Add in the marinated prawns. Do not add any water. Let the prawns cook in its own juices. Remove the prawns after 3-4 minutes and set aside on a bowl.
4. In the same oil used for frying prawns, add in the onions. Add in the salt and saute for 2-3 minutes till the onions are soft. Add in the crushed ginger-garlic-green chillies. Saute for 3-4 minutes till the onions are nicely brown.
5. Add in the tomatoes, mint leaves, coriander leaves and the curd.
6. Add in the garam masala powder. Cover the pan with a lid and let it simmer for about 10 minutes on a medium flame till the tomatoes are cooked and mushy.
7. After 10 minutes, you would notice that the oil is seperated and the masalas are well cooked.
8. Add back the prawns and butter. You can use ghee if you do not have butter.
9. Add in the hot water. The rice-water ratio I have used is 1 rice:1.5 water.
10. Drain the soaked rice and add it to the cooker. Mix well.
11. Cover the cooker and cook for exactly two whistles on medium flame. (About 7-8 minutes). Remove the cooker from heat and wait for the pressure from the cooker to settle.
12. Tasty prawn biryani is ready. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/prawn-biryani-eral-biryani-recipe/

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