Jeera Samba Rice

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Mutton Biryani / Aatu Kari Biryani

Cook Time : 50 Min | Servings : 2 Persons

Mutton Biryani / Aatu Kari Biryani
Say Kongunadu style Mutton biryani. Well, not exactly but this is how all type of biriyani’s are cooked at my home since I remember. But the marination part has never been done, since I get tough meat here I started marinating. Meat tenderizer can also be added while marinating, but I skipped that step.
Hmm… Sunday with biriyani cooked at home for lunch, who would say no. I normally skip breakfast on Sundays and I start counting the minutes as soon as my mom starts preparing. The aroma spreads the house makes u to feel more hungry. When my mom says it’s done, yes that’s the moment I have been waiting for and I eat more than usual. I should say biryani with some non-veg gravy and raitha is the great combo I have ever had.
Mutton Biryani / Aatu Kari Biryani
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Prawn Biryani / Shrimp Biryani

An easy Eral Biryani from Tamilnadu !!

Shrimp Biryani/ Prawn Biryani

Prawn Biryani / Shrimp Biryani
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp ( Medium Sized ) – 15 no
  • Basmati Rice/ Jeera Samba Rice – 1 1/2 cup
  • Oil – 2 tsp
  • Bay Leaves – 3 no
  • Cloves – 2 no
  • Cinnamon – 1 inch
  • Cardamom – 2 no
  • Star Anise – 1 no
  • Onion – 1 ( Medium )
  • Ginger Garlic Paste – 1 tsp
  • Tomatoes – 2 no
  • Green Chili – 4 no
  • Turmeric – 1/4 tsp
  • Biriyani Masala Powder – 1 tsp ( optional )
  • Coriander leaves – 3 tbsp
  • Mint leaves – 3 tbsp
  • Ghee – 1 tsp ( optional )
  • Cashew – 5 no ( optional )
  • Salt – to taste
  • Water – 3 cup
  • Yogurt – 3 tsp
  • Coconut Milk – 1 cup ( optional )
Instructions
PREP:
  1. Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash thoroughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
COOKING:
  1. In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
  2. Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
  3. Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.
Notes
Add other spices like nutmeg, rose petals to get extra flavor.[br]Over cook the shrimp would turn it rubbery.[br]Simmer the flame at the end to make the fluffy biryani.