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.

This Mutton semi gravy recipe goes well with idli, dosa, idiyappam, appam. you can also mix this with rice and eat it. Either way it tastes good.

This mutton semi gravy recipe can be made into a thick gravy or a semi gravy like this. Here I have prepared this as a spicy one. If you want to make it less spicy you can add coconut milk at the end of the recipe. Also if you want to make it more spicy add one teaspoon of black pepper powder just 5 minutes before switching off the stove.

If you like this mutton recipe then don’t forget to check the other mutton recipes like

• Mutton keema balls | Mutton kola urundai
• Mutton Masala
• Mutton Pepper fry
• Mutton Kuzhambu
• Mutton biryani
• Mutton soup

Video recipe of mutton semi gravy

Printable recipe of Mutton Semi gravy

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Spicy mutton semi gravy recipe

This mutton semi gravy recipe can be made into a thick gravy or a semi gravy like this. Here I have prepared this as a spicy one. If you want to make it less spicy you can add coconut milk at the end of the recipe.

Course Side Dish

Cuisine tamil nadu

Keyword mutton semi gravy, spicy mutton gravy

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akila

Ingredients

To cook mutton

• Mutton - 1/2 kg
• Ginger - 1 tbsp chopped
• Garlic - 1 tbsp chopped
• Turmeric - 1/2 tsp
• Salt - 1/2 tsp
• Water - 1 cup or as needed to cook mutton

To powder

• Fennel seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1/2 tsp

To prepare Masala

• Oil - 7 tbsp
• Cloves - 3 to 4
• Star anise - 2
• Cinnamon Stick - 4
• Bayleaf - 3
• Cardamom- 1
• Curry leaves - 2 springs
• Green chilli - 2 slit lengthwise
• Ginger garlic paste - 1 tbsp
• Onion - 2 big chopped finely
• Tomato - 2 chopped finely
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Garam Masala- 1/4 tsp
• Turmeric - 1/4 tsp
• Salt - as per taste
• Coriander leaves - few

Instructions

Method for making mutton semi gravy

• Wash the mutton nicely with turmeric and salt. Wash it around 3 to four times. You can follow this link of how to remove foul smell from the chicken and follow the same procedure to remove the smell from the mutton.
• Now in a pressure cooker add oil and the washed Mutton, chopped ginger garlic, turmeric and salt.
• Also add One cup of water and pressure cook nicely for 6 to 8 minutes or cook according to your cooker specifications.
• Once the Mutton is cooked, keep it aside.
• In a large pan, add fennel, cumin and pepper seeds. Fry for a minute.
• Make it a fine powder and keep aside.
• In a big pan, add oil and when hot, add mentioned spices and fry slightly.
• Add the curry leaves and the green chilli.
• Add the finely chopped onions and saute nicely till it becomes translucent.
• Add the ginger garlic paste and again fry till the raw smell of ginger garlic goes off.
• Add the tomatoes and saute well.
• Now add the chilli powder and coriander powder. Let it cook nicely.
• Add the cooked mutton alone. (do not add the Mutton stock now)
• Now add Little salt and turmeric as we have already added them while cooking the Mutton.
• Add the Mutton  stock now and allow the Mutton to get slow cooked in the stock.
• Add the garam Masala and mix it.
• Now add the ground powder. ( cumin, Fennel and pepper).
• Allow the mutton to cook nicely in the Masala and cook until all water evaporates. If you want you can add 2 tbsp of oil to this. If you want more gravy, you need not wait till all water evaporates. You can switch off the stove now itself and serve it. If you want a thick gravy, then let all water content goes off.
• Garnish with Coriander leaves.
• Serve the Yummy yummy mutton semi gravy.

Step by step instructions of Mutton Semi gravy

Ingredients

To cook mutton

• Mutton – 1/2 kg
• Ginger – 1 tbsp (chopped)
• Garlic – 1 tbsp (chopped)
• Turmeric – 1/2 tsp
• Salt – 1/2 tsp
• Water – 1 cup ( or as needed to cook mutton)

To powder

• Fennel seeds – 1 tsp
• Cumin seeds – 1/2 tsp
• Black pepper – 1/2 tsp

To prepare Masala

• Oil – 7 tbsp
• Cloves – 3 to 4
• Star anise – 2
• Cinnamon Stick – 4
• Bayleaf – 3
• Cardamom- 1
• Curry leaves – 2 springs
• Green chilli – 2 (slit lengthwise )
• Ginger garlic paste – 1 tbsp
• Onion – 2 big ( chopped finely)
• Tomato – 2 ( chopped finely)
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam Masala- 1/4 tsp
• Turmeric – 1/4 tsp
• Salt – as per taste
• Coriander leaves – few

Method for making mutton semi gravy

1. Wash the mutton nicely with turmeric and salt. Wash it around 3 to four times. You can follow this link of how to remove foul smell from the chicken and follow the same procedure to remove the smell from the mutton.

2  Now in a pressure cooker add oil and the washed Mutton, chopped ginger garlic, turmeric and salt.

3. Also add One cup of water and pressure cook nicely for 6 to 8 minutes or cook according to your cooker specifications.

4. Once the Mutton is cooked, keep it aside.

5. In a large pan, add fennel, cumin and pepper seeds. Fry for a minute.

6. Make it a fine powder and keep aside.

7. In a big pan, add oil and when hot, add mentioned spices and fry slightly.

8. Add the curry leaves and the green chilli.

9. Add the finely chopped onions and saute nicely till it becomes translucent.

10. Add the ginger garlic paste and again fry till the raw smell of ginger garlic goes off.

11. Add the tomatoes and saute well.

12. Now add the chilli powder and coriander powder. Let it cook nicely.

13. Add the cooked mutton alone. (do not add the Mutton stock now)

14. Now add Little salt and turmeric as we have already added them while cooking the Mutton.

15. Add the Mutton  stock now and allow the Mutton to get slow cooked in the stock. 

16. Add the garam Masala and mix it.

17. Now add the ground powder. ( cumin, Fennel and pepper).

18. Allow the mutton to cook nicely in the Masala and cook until all water evaporates. If you want you can add 2 tbsp of oil to this. If you want more gravy, you need not wait till all water evaporates. You can switch off the stove now itself and serve it. If you want a thick gravy, then let all water content goes off.

19. Garnish with Coriander leaves.

20. Serve the Yummy yummy mutton semi gravy.

Notes

1. If you want more spiciness and peppery flavors you can add one teaspoon of pepper.

The post Mutton Semi gravy | Spicy Mutton Gravy Recipe appeared first on Learning-to-cook.

This crab gravy using coconut milk is prepared in villages with small crabs. Here I have preferred the same with flower crabs. You can prepare this Curry with or without coconut milk. I have prepared by adding the coconut milk.

Also you can make this more spicy by adding more chili powder or black pepper. That is purely your option. Here I have a added only coconut milk and omitted the black pepper since I’m going to give this gravy to my kids. So you can test by adding these different options according to your spice level.

If you want to know how to clean the crabs you can check my video here. Also if you like other crab recipes you can check the below ones.

If you want, you can check my non-vegetarian recipe index here to see the collection of chicken recipes, seafood recipes, mutton and egg recipes.

Now let us see the preparation of crab gravy using coconut milk with step by step instructions.

Video recipe of crab gravy using coconut milk

Printable recipe of crab gravy using coconut milk

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Crab gravy using coconut milk recipe

This crab gravy using coconut milk is prepared in villages with small crabs. Here I have preferred the same with flower crabs. You can prepare this Curry with or without coconut milk. I have prepared by adding the coconut milk

Course Side Dish

Cuisine Indian

Keyword crab gravy using coconut milk

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

For marination

• Crabs - 2
• Chili powder - 1/2 a teaspoon
• coriander powder - 1/2 teaspoon
• salt - 1/2 teaspoon
• turmeric - 1/2 a teaspoon

To grind

• Onion - 2
• tomato - 2
• green chili - 1 or 2
• Black pepper - 1/4 tsp optional ( here I didn't add)

Other ingredients

• Oil 5 to 6 tbsp
• Chili powder coriander powder, salt - 1/2 tsp or as needed
• Salt- as per taste
• Curry leaves - little
• coriander leaves - little
• water - 1/2 cup to 3/4 cup or as needed to cook the crab
• Coconut milk - 3/4 to 1 Cup

Spices

• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Cloves - 5 or 6
• cardamom - 2
• cinnamon stick stick - 2 inch crushed
• bay leaves - 2 or 3
• star anise - 1 Or 2 I didn't add, as I didn't have at the time of cooking

Instructions

Method to prepare crab gravy using coconut milk

• Marinate Crab with half teaspoon of chili powder, coriander powder, turmeric and salt. Let it rest for 1 hour.
• After 1 hour in a vessel add 2 tbsp of oil and when the oil is hot and finely chopped onion and sort it nicely.
• Once the onions are translucent and the finely chopped tomatoes and the green chili.
• Saute the tomatoes until it becomes mushy. Now transfer the content to a food processor and grind them into a coarse paste.
• In the same vessel add 4 tbsp of oil and add the spices one by one and fry for a min.
• Add ginger garlic paste and fry till raw smell of ginger goes off.
• Add the coarse onion tomato paste and allow to boil for 5 min in medium flame.
• Add the marinated crabs.
• Add salt, chili powder, coriander powder turmeric if needed.
• Add the handful of coriander and Curry leaves.
• Now Add the water and cover and cook for 10 minutes or until the crabs are cooked nicely.
• Once the crabs are nicely cooked add one cup of coconut milk and cook for another 5 to 7 minutes.
• Once the gravy becomes thick, switch off the stove.
• Crab Gravy is ready to be served.

Notes

See Notes Below 

step by step instructions of crab gravy using coconut milk

Ingredients

For marination

• Crabs – 2
• Chili powder – 1/2 a teaspoon
• coriander powder – 1/2 teaspoon
• salt – 1/2 teaspoon
• turmeric – 1/2 a teaspoon

To grind

• Onion – 2
• tomato – 2
• green chili – 1 or 2
• Black pepper – 1/4 tsp (optional) ( here I didn’t add)

Other ingredients

• Oil 5 to 6 tbsp
• Chili powder, coriander powder, salt – 1/2 tsp or as needed
• Salt- as per taste
• Curry leaves – little
• coriander leaves – little
• water – 1/2 cup to 3/4 cup (or as needed to cook the crab)
• Coconut milk – 3/4 to 1 Cup

Spices

• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• cloves – 5 or 6
• cardamom – 2
• cinnamon stick stick – 2 inch crushed
• bay leaves – 2 or 3
• star anise – 1 Or 2 ( I didn’t add, as I didn’t have at the time of cooking )

Method to prepare crab gravy using coconut milk

1. Marinate Crab with half teaspoon of chili powder, coriander powder, turmeric and salt. Let it rest for 1 hour.

2. After 1 hour in a vessel add 2 tbsp of oil and when the oil is hot and finely chopped onion and sort it nicely.

3. Once the onions are translucent and the finely chopped tomatoes and the green chili.

4. Saute the tomatoes until it becomes mushy. Now transfer the content to a food processor and grind them into a coarse paste.

5. In the same vessel add 4 tbsp of oil and add the spices one by one and fry for a min.

6. Add ginger garlic paste and fry till raw smell of ginger goes off.

7. Add the coarse onion tomato paste and allow to boil for 5 min in medium flame.

8. Now Add the marinated crabs.

9. Now Add salt, chili powder, coriander powder turmeric if needed.

10. Add the handful of coriander and Curry leaves.

11. Now Add the water and cover and cook for 10 minutes or until the crabs are cooked nicely.

12. Once the crabs are nicely cooked add one cup of coconut milk and cook for another 5 to 7 minutes.

13. Once the gravy becomes thick, switch off the stove.

14. Crab Gravy is ready to be served.

Yummy yummy crab gravy with coconut milk is ready.

Notes

1. As mentioned you can increase the green chili according to your spice level.

2. also you can add half teaspoon of black pepper along with the green chili and tomatoes and grind and use as usual.

3. Since we add coconut milk this gravy will have mild spiciness and little bit of sweetness.

The post Crab gravy using coconut milk | Indian Crab Recipes appeared first on Learning-to-cook.