Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani. Some of my favorite prawn recipes in my blog are 

 

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora
Prawn Vindaloo

 

 

Coconut Milk Prawn Biryani

Preparation time: 35 min (including rice soaking time and cleaning of prawns) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

 

Ingredients 

To Temper
Fennel Seeds – 1/2 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Star Anise – 2

 

For Biryani
Prawn – 1/2 kg
Basmathi rice – 3 cups
Onion – 2 (chopped lengthwise)
Tomato – 2
Ginger Garlic Paste – 1.5 tsp 
Green Chillies – 2 (slit into half – lengthwise)
Chilli powder – 1.5 tsp
Mint leaves – 3 tbsp (chopped nicely) 
Coriander leaves – 3 tbsp (chopped nicely)
Thick Coconut Milk – 2 cups
Water – 3 cups 
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste

 

Method to prepare Prawn Biryani

1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it. 

3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.

4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.

5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.

6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.

7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.

8. Serve the hot hot coconut milk biryani with mutton masala.

 

 

Yummy Coconut Milk Prawn Biryani is ready.

Notes:
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.

 

Recipe of Coconut Milk Prawn Biryani

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Prawn Biryani using coconut milk

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani.

Course Main Course

Cuisine Indian

Keyword coconut milk prawn biryani, prawn biryani using coconut milk

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 600kcal

Author Akila

Ingredients

To Temper

• Fennel Seeds – 1/2 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Star Anise – 2

For Biryani

• Prawn – 1/2 kg
• Basmathi rice – 3 cups
• Onion – 2 chopped lengthwise
• Tomato – 2
• Ginger Garlic Paste – 1.5 tsp
• Green Chillies – 2 slit into half – lengthwise
• Chilli powder – 1.5 tsp
• Mint leaves – 3 tbsp chopped nicely
• Coriander leaves – 3 tbsp chopped nicely
• Thick Coconut Milk – 2 cups
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 2 tbsp
• Cashews – few optional
• Coriander leaves for garnishing
• Salt – as per taste

Instructions

• Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.
• Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
• Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
• Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
• Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
• When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
• Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
• Serve the hot hot coconut milk biryani with mutton masala.

Notes

check the above notes

*Post first published on April 27th 2015. Updated with recipe.

The post Prawn Biryani using coconut milk | Prawn Recipes appeared first on Learning-to-cook.

Mutton Biryani or Lamb Biryani has become famous now a days in our home. I used to buy mutton in India, but after coming to Singapore, we do not get good mutton, near by our place and so stopped cooking mutton. But one of my friend suggested to buy mutton from Mustafa and tried it. It was soft and got cooked properly. So started buying from there, whenever we go for shopping. This Mutton Biryani I tried last week and it was perfect. Do try this at home and drop your comments.

Other Mutton Recipes for you to view….
Mutton Masala
Mutton Soup
Mutton Kola Urundai
Mutton Pepper Fry

How to make Mutton Biryani

Preparation time: 20 min (+2 hrs soaking time) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

To Marinate
Mutton – 1/2 kg
Curd / Yogurt – 3 tbsp
Turmeric powder – 1/4 tsp
Salt – 1/5 tsp
Biryani Masala – 1.5 tsp

To Temper
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Star Anise – 2

For Biryani
Basmathi rice – 3 cups
Onion – 2 (chopped lengthwise)
Tomato – 2
Ginger Garlic Paste – 1.5 tsp 
Green Chillies – 2 (slit into half – lengthwise)
Chilli powder – 1.5 tsp
Mint leaves – 1/4 cup 
Coriander leaves – 1/4 cup 
Water – 5 cups (1.5 + 3.5)
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste

Method

1. Wash the mutton nicely with salt. This helps to remove the raw smell from the mutton. Add the salt, ginger garlic paste, turmeric powder, curd and biryani masala. (you can add garam masala also instead of biryani masala).

2. Soak the rice for 20min atleast.

3. Mix them nicely and marinate for 2 hrs for best result.

  4. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

5. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off.

 6. Add the green chillies, coriander leaves and the mint leaves. Saute them nicely.

7. Add the tomato.

 8. Saute them nicely, till tomatoes are mushy.

9. Add the marinated mutton pieces and add the salt and the chilli powder.

 10. Saute the mutton, for 3 min and then add the water (1.5 cups).

 11. Let it cook for 5 whistles. (see notes)

12. Add the remaining water and when boiling, add the soaked rice.

13. Again cook for another 10 min in low flame.

 14. Now open the lid, and slightly mix, the rice without breaking it.

15. Add the ghee and again mix it.

 16. Cover the lid and after 5 min, open and serve hot.

17. Yummy and delicious Mutton Biryani is ready to be served.

Notes:
1. While marinating, adding biryani masala, makes the mutton more tastier. Garam masala can be added instead.
2. Do not skip the step of marinating the mutton for a more tastier biryani.
3. While cooking mutton, the no. of whistles, depends on the cooker makes. If the mutton, not cooked, close the lid and cook again until the mutton becomes tender.
4. You can add fried onions before serving.

Tags: Mutton Biryani, Mutton Biryani step by step, how to make Mutton Biryani, Lamp Biryani, sunday special recipes, Mutton Briyani

The post Mutton Biryani | How to make Mutton Briyani step by step | Sunday Special Recipes appeared first on Learning-to-cook.

Vegetarian Chicken Biryani or Vegetarian Mock chicken Biryani is a really a gift for vegetarians as it is very similar to the chicken biryani. This is prepared in the same way as that of the Chicken Biryani. First time my friend brought this to our office and it tasted great. So I started trying it in our home. My kids and my mother love this Biryani very much.

This Vegan chicken is made up of soya proteins, but is not the normal soya chunks. For those who want to know what is vegan chicken or vegetarian chicken, you can check the below link – What is Vegan chicken.  We get it in packets here as shown below.

You can also view some Biryani recipes
Chicken Biryani
Egg Biryani
Prawn Dum Biryani
Soya chunks Biryani

Lets see how to make the Vegetarian chicken Biryani.

 

Vegetarian Chicken Biryani

Preparation time:45 min  | Cook Time: 10 min | Serves: 4

Recipe Category: Rice | Recipe Cuisine: South Indian

Ingredients

Basmathi Rice – 3 cups
Vegetarian Chicken – 250 gms
Oil – 2 tsp
Ghee – 2 tbsp
Cardamom – 2 to 3
Cloves – 3 to 5
Cinnamon stick – 2 to 3 (1 inches)
Fennel seeds – 1/2 tsp
Star anise – 2 to 3
Bay leaf – 1
Onion – 2
Tomato – 1
Coriander leaves – 3 tsp
Green chillies – 3 (cut lengthwise)
Turmeric powder – 1/4 tsp
Shan Biryani Masala – 2 tbsp
Yogurt / curd – 1/4 cup
Water – 4.5 cups
Salt – as needed

Step by step instructions of Vegetarian chicken Biryani

Method

1. Soak the rice for 20 to 30 min. Heat oil in the cooker or vessel. When it is hot, add the spices – cardamom, cloves, cinnamon stick, fennel seeds, star anise, bay leaf and fry for few min.

2. Add the onion and ginger garlic paste and saute till the raw smell of the ginger garlic paste goes off. Add the coriander leaves and green chilli. Saute them well.

3. When the onion are translucent, add the tomatoes and salt. Cook till they become soft. Add the chilli powder, biryani masala powder, yogurt and mix them well.

4. Meanwhile, wash the vegetarian chicken and filter the water from the rice and keep it ready.

5. Mix the vegetarian chicken to the gravy and let them get coated well. Add the water and allow to boil. Check for the seasoning.

6. When the water is boiling, add the rice and cover the lid. Let it get cooked for 10 min. Open the lid and add ghee. Mix slowly, without breaking the rice grains.

7. Serve them hot.

Printable recipe of vegetarian chicken biryani

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Vegetarian Chicken Biryani or Vegetarian Mock chicken Biryani

Vegetarian Chicken Biryani or Vegetarian Mock chicken Biryani is a really a gift for vegetarians as it is very similar to the chicken biryani. This is prepared in the same way as that of the Chicken Biryani. This Vegan chicken is made up of soya proteins, but is not the normal soya chunks.

Course Main Course

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Basmathi Rice - 3 cups
• Vegetarian Chicken - 250 gms
• Oil - 2 tsp
• Ghee - 2 tbsp
• Cardamom - 2 to 3
• Cloves - 3 to 5
• Cinnamon stick - 2 to 3 1 inches
• Fennel seeds - 1/2 tsp
• Star anise - 2 to 3
• Bay leaf - 1
• Onion - 2
• Tomato - 1
• Coriander leaves - 3 tsp
• Green chillies - 3 cut lengthwise
• Turmeric powder - 1/4 tsp
• Shan Biryani Masala - 2 tbsp
• Yogurt / curd - 1/4 cup
• Water - 4.5 cups
• Salt - as needed

Instructions

• Soak the rice for 20 to 30 min. Heat oil in the cooker or vessel. When it is hot, add the spices - cardamom, cloves, cinnamon stick, fennel seeds, star anise, bay leaf and fry for few min.
• Add the onion and ginger garlic paste and saute till the raw smell of the ginger garlic paste goes off. Add the coriander leaves and green chilli. Saute them well.
• When the onion are translucent, add the tomatoes and salt. Cook till they become soft. Add the chilli powder, biryani masala powder, yogurt and mix them well.
• Meanwhile, wash the vegetarian chicken and filter the water from the rice and keep it ready.
• Mix the vegetarian chicken to the gravy and let them get coated well. Add the water and allow to boil. Check for the seasoning.
• When the water is boiling, add the rice and cover the lid. Let it get cooked for 10 min. Open the lid and add ghee. Mix slowly, without breaking the rice grains.
• Serve them hot.
• Delicious Vegetarian chicken biryani is ready

The post Vegetarian Chicken Biryani | Biryani Recipes appeared first on Learning-to-cook.

Ingredients 1 (For Marination)

• Country Chicken – 1/2 kg
• Salt – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coconut oil – 2 tsp

Ingredients 2 ( For making masala)

• Tomato – 1
• Ginger garlic paste – 1 tsp
• Green chillies – 3 
• Coriander leaves – a handful
• Mint leaves – a handful
• Salt – 1/4 tsp
• Lemon – 2 tsp
• Yogurt – 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

• Biryani Rice – 3 cups
• Green chillies – 3 (cut lengthwise)
• Chilli powder – 1/2 tsp (optional)
• Onion – 3 (cut lengthwise)
• Tomato – 4
• Ginger garlic paste – 1 tsp
• Ghee – 5 tsp
• Water – 4.5 cups
• Salt – as per taste

Ingredients 4 (Spices – to fry)

• Cloves – 4 to 5
• Cinnamon stick – 3 (Crushed)
• Bayleaves – 3 (Crushed)
• Star anise – 3 to 4
• Cardamon – 2
• Fennel seeds – 1/4 tsp
• Oil – 3 tsp

Method

• Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

• Soak rice for 20 min.
• Make a paste of masala with the ingredients 2 and keep aside.

• In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

• Add the Onion, green chillies and salt and fry till translucent.
• Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

• Now add in the marinated chicken and the masala paste.

• Cover and let it cook for 10 to 15 min in medium heat.
• If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

• When the chicken is 3/4th cooked, add the washed rice and water.
• Check for the seasoning (like salt etc) and adjust it.

• When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

• Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

This goes to my event
Dish name starts with N

The post Naatu Kozhi Biryani / Country chicken Biryani appeared first on Learning-to-cook.

• Wash and soak the soya chunks for 30 min.
• Squeeze the water completely from it.
• Soak the rice for 15 to 20 min.
• In the pressure cooker, add the oil and when hot, add the cardamom, cinnamon stick, star anise, fennel seeds, cloves and Bay leaf and fry for 1 min.
• Now add the ginger garlic paste, green chillies, onion and fry for another few min till the onion becomes translucent.
• Add the tomato pieces, mint and coriander leaves and saute well.
• Now add the soya pieces and fry. 
• Add all the powders mentioned in the ingredients and salt.
• When the gravy becomes thick, add the water and rice.
• Check for the seasoning and add the lemon juice and close the lid.
• Keep the flame in low for 10 min and switch off.
• Open the lid, add the ghee and mix the briyani.
• Serve hot with any side dishes/gravy like Prawn gravy, Thayir pachadi etc…

Note:

The post Soya Chunks Briyani appeared first on Learning-to-cook.

Ingredients

• Rice Sevai – 1.5 cup
• Prawns – 1/2 kg (washed and cleaned)
• Fennel seeds – 1/4 tsp
• Cardamom – 3
• Star anise – 4
• Cloves – 1 tsp
• Cinnamon Stick – 1 stick (crushed)
• Brinji leaf – 1
• Ginger Garlic Paste – 1.5 tsp
• Green chillies – 3
• Onion – 2 (cut lengthwise)
• Tomato – 1 (chopped finely)
• Mint leaves – 1/2 cup
• Coriander leaves – 1/2 cup
• Turmeric Powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam Masala Powder – 1 tsp
• Salt –  as per taste
• Oil – 1 tsp
• Ghee – 2 tsp

• In a large pan, add rice sevai, 1/2 tsp salt and hot water (just after boiling the water, immediately pour to rice sevai).
• Close it and keep it for 5 min.
• Drain the water completely and keep aside.
• Now in a large pan, add oil, all the spices, brinji leaf, onion, ginger garlic paste, green chillies.
• Fry till the onion becomes translucent, now add the tomato, mint leaves, coriander leaves and when tomato becomes soft, add the prawns.

• Add the all the powders specified in ingredients and salt and saute well till the prawns becomes curly in shape.
• If needed, add little water to cook the prawns.
• Now add in the sevai and mix well and keep in heat for 2 to 3 mins and add ghee mix again and serve hot, garnishing with corinader leaves.
• If needed, lemon juice can be added. (optional).

The post Prawn Rice Sevai Briyani appeared first on Learning-to-cook.

Ingredients

• Basmathi Rice – 3 cups
• Chicken – 1/2 kg (cut to medium sized pieces)
• Oil – 2 tsp
• Ghee – 2 tsp
• Cardamom – 2 to 3
• Cloves – 5
• Cinnamon Stick – 2 to 3 (1 inches)
• Fennel seeds – few
• Star anise – 2 to 3
• Bay leaf – 1
• Onion – 2
• Tomato – 1
• Coriander leaves – 1/4 cup
• Mint leaves – 1/4 cup
• Garlic paste – 1 tsp
• Green chillies – 3 (Cut lengthwise)
• Chilli powder – 1 tsp
• Coriander powder – 1/2tsp
• Turmeric powder – 1/4 tsp
• Biryani Masala powder – 1/2 tsp
• Salt – as needed
• Lemon juice –  1 tsp
• Water – 4.5 cups

Method

• Wash the chicken with salt and keep aside.
• Soak the rice for 15 to 20 min.
• In the pressure cooker, add the oil and when hot, add the cardamom, cinnamon stick, star anise, fennel seeds, cloves and Bay leaf and fry for 1 min.
• Now add the ginger garlic paste, green chillies, onion and fry for another few min till the onion becomes translucent.
• Add the tomato pieces, mint and coriander leaves and saute well.
• Now add the chicken pieces and fry. 
• No need to add water, as the chicken leaves water.
• Add all the powders mentioned in the ingredients and salt.
• When the gravy becomes thick, add the water and rice.
• Check for the seasoning and add the lemon juice and close the lid.
• Keep the flame in low for 10 min and switch off.
• Open the lid, add the ghee and mix the briyani.
• Serve hot with any side dishes/gravy like Prawn gravy, Thayir pachadi etc…

The post Chicken Briyani appeared first on Learning-to-cook.

Ingredients

• Cauliflower – 1
• Green Peas – 1 cup
• Briyani Rice – 2 cups
• Cloves – few (6 to 8)
• Cardamom – 2
• Cinnamon stick – 1 crushed
• Fennel seeds – 1/4 tsp
• Star anise – 2 to 3
• Bay leaf  – 2
• Mint leaves – a handful
• Corinader leaves – a handful
• Onion – 1 cut lengthwise
• Tomato – 1
• Ginger Garlic paste – 1 tsp
• Green chillies – 2
• Chilli powder – 1 tsp
• Corinader powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Everest Briyani Masala powder – 1/2 tsp
• Salt – as needed
• Lemon/vinegar – 1 tsp
• Oil – 2 tsp
• Ghee – 2 tsp
• Water – 3 cups

Method

• Soak the Briyani rice for 15-20 min.
• Cook the rice (half cooked) with 2 cups water separately and keep aside.
• Cut the flower to 2 to 3 inch size florets.
• Make a paste with coriander and mint by grinding it in mixie.
• In cooker, add oil, and when it is hot, add the cloves, cardamom, cinnamon stick, fennel seeds, star anise, bay leaf and fry for a min.
• Now add in the onion, tomato, green chillies and ginger garlic paste and saute well till the raw smell of ginger garlic paste goes off.
• Add the coriander-mint paste.
• Now add the cauliflower florets and green peas and add in the powders and salt and 2 cup water.
• Allow to cook till the cauliflwer are half cooked and the gravy becomes little thick.
• Now add the half coooked rice and mix well with cauliflower gravy.
• Add the lemon juice at this stage.
• Close the cooker lid and cook in low heat for 10 min.
• Switch off and add ghee, mix well and serve hot.

This goes to the following event
Herbs and Flowers in my Platter by PJ

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Ingredients  

• Prawn – 1kg 
• Basmati rice – 2 cup 
• oil – 4 tsp 
• ghee – 2 tsp 
• cinnamon stick – 2 
• cloves – 5 
• sombu – 1 tsp 
• cardomon – 2 
• bay leaf – 1 
• onion – 1 (big) – nicely chopped 
• green chilli – 5 nicely chopped 
• cilantro – 1/2 cup 
• pudhina – 1/2 cup 
• ginger-garlic paste – 2 tsp 
• turmeric powder – 1/4 tsp 
• salt – as per taste 
• tomato paste – 1 cup 
• coconut paste – 1/2 cup 
• lemon – 1 
• cashews – 10

Method

• In a cooker, add oil and put cardomon, sombu, cinnamon stick, cloves, bay leave, onion and green chilli and saute well. 
• Add the cilantro, pudhina, ghee, ginger-garlic paste and saute until the oil come out. 
• Now add the prawns, turmeric powder, salt and cook for 2 minutes. 
• Add the tomoto paste, coconut paste and again cook for 2 more minutes. 
• After this add the rice and fry for few minutes and add the water, lemon juice and allow it to boil. 
• When the water starts boiling, check for the seasoning and keep the stove in sim and close the cooker lid with tumbler ( not with the whistle).
• Cook for 15 minutes and switch off the stove. 
• Open the cooker lid and add the fried cashews and serve hot with raitha.

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