Chettinad Shrimp Briyani / Chettinad Eral Briyani

                       Simple and delicious briyani recipe from Chettinad cuisine which are hot and pungent with fresh ground masalas.  I have adapted this recipe from below link and used Shrimp instead of Chicken. You can use mutton or vegetables in place of chicken or shrimp which will also tastes good equally with different flavors.  Try this Briyani and delight your Sunday.
  

Preparation time: 30 minutes

Soaking time including marinating time: 30 minutes

Cooking time 30 ~ 40 minutes

Yield: 4 ~ 5

Adapted from Solai achi's Chicken briyani

Ingredients:

For Seasoning:

3 tbsp oil + 1 tbsp ghee

1 inch cinnamon

2 clove

2 cardamom

1 bay leave

½ tsp fennel seeds

For Grinding:

2 inch ginger pieces as shown in picture

4~5 garlic pods

3 ~ 4 red chili or to taste 

3 ~ 4 green chili or to taste

1 tsp fennel seeds

Small piece of cinnamon & 2 cloves ( I avoided due to my family preference)

Handful of mint and cilantro

For Marinating:

1 tbsp curd

½ tsp red chili powder

1 tsp coriander powder

1 tsp turmeric powder

½ quantity of grinded masala

Main Ingredients:

1 lb / 500 grams Prawn

2 cups / 450 grams basmathi rice

2 / 200 grams onions, chopped finely

2 / 200 grams tomato, chopped finely

1 cup coconut milk, freshly squeezed or storebought one

Salt to taste

1 ~ 2 tbsp ghee

Method:

Preparation :

1. Grind the grinding ingredients in to fine paste and keep it aside.

2. Grind coconut pieces with required amount of water and squeeze fresh milk from it and keep it aside. ( If you end up with more milk than reduce the water amount for cooking or use remaining coconut milk in other dishes).

3. Marinate prawns with marinating ingredients in a mixing bowl. Cover and rest in refrigerator for 2 hours or for minimum 30 minutes. Meantime wash and soak rice with sufficient water for 30 minutes.

4. Wash onion and tomatoes. Peel onion and chop finely and do the same with tomatoes. Keep it aside till use.

Cooking: 

5. In a wide heavy bottom pan, heat oil and ghee. once oil mixture get hot add seasoning ingredients one by one and allow it to splutter.

6. Throw in finely chopped onions, saute and cook till it become brownies and transparent. Then add chopped tomatoes. Mix and cook for 5 ~ 7 minutes. Cover the pan while tomatoes are cooking. Saute in between.

7. Once tomatoes become soft and lose it texture and shape, add remaining ground paste and cook till raw smell disappear. 

8. Now add marinated prawns and stir once for a minute. (No need to cook the prawns long) Add coconut milk and water ( I got 1 ½ cups of coconut milk, So I added 2 ½ cup of water to the prawn mixture of 1: 2  rice water ratio ).

9. Adjust salt and spice to taste. When mixture starts to boil vigorously, add soaked, drained rice. Mix and continue to cook in medium heat.

10. When rice mixture boils, reduce the heat to low heat and cover the pan with tight lid or cover with foil paper and place the lid over the pan with heavy object like bowlful of hot water. And continue to cook for 10 minutes.

11. After 10 minutes, turn off the heat and allow it to cool for 5 ~ 10 minutes, before opening the pan. Gently mix the rice and serve hot with raitha and eggs.

  Chettinad Prawn Briyani  / செட்டிநாடு இறால் பிரியாணி

Preparation time: 30 minutes

Soaking time including marinating time: 30 minutes
Cooking time 30 ~ 40 minutes
Yield: 4 ~ 5
Adapted from Solai achi's Chicken briyani

Ingredients:
For Seasoning:
3 tbsp oil + 1 tbsp ghee
1 inch cinnamon
2 clove
2 cardamom
1 bay leave
½ tsp fennel seeds

For Grinding:
2 inch ginger pieces as shown in picture
4~5 garlic pods
3 ~ 4 red chili or taste
3 ~ 4 green chili or to taste
1 tsp fennel seeds
Small piece of cinnamon & 2 cloves ( I avoided due to my family preference)
Handful of mint and cilantro

For Marinating:
1 tbsp curd
½ tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
½ quantity of grinded masala

Main Ingredients:
1 lb / 500 grams Prawn
2 cups / 450 grams basmathi rice
2 / 200 grams onions, chopped finely
2 / 200 grams tomato, chopped finely
1 cup coconut milk, freshly squeezed or storebought one
Salt to taste
1 ~ 2 tbsp ghee

Method:
Preparation :
1. Grind the grinding ingredients in to fine paste and keep it aside.
2. Grind coconut pieces with required amount of water and squeeze fresh milk from it and keep it aside. ( If you end up with more milk than reduce the water amount for cooking or use remaining coconut milk in other dishes).
3. Marinate prawns with marinating ingredients in a mixing bowl. Cover and rest in refrigerator for 30 minutes. Meantime wash and soak rice with sufficient water for 2 hours or for minimum minutes.
4. Wash onion and tomatoes. Peel onion and chop finely and do the same with tomatoes. Keep it aside till use.

Cooking: 

5. In a wide heavy bottom pan, heat oil and ghee. once oil mixture get hot add seasoning ingredients one by one and allow it to splutter.
6. Throw in finely chopped onions, saute and cook till it become brownies and transparent. Then add chopped tomatoes. Mix and cook for 5 ~ 7 minutes. Cover the pan while tomatoes are cooking. Saute in between.
7. Once tomatoes become soft and lose it texture and shape, add remaining ground paste and cook till raw smell disappear.
8. Now add marinated prawns and stir once for a minute. (No need to cook the prawns long) Add coconut milk and water ( I got 1 ½ cups of coconut milk, So I added 2 ½ cup of water to the prawn mixture of 1: 2  rice water ratio ) .
9. Adjust salt and spice to taste. When mixture starts to boil vigorously, add soaked, drained rice. Mix and continue to cook in medium heat.
10. When rice mixture boils, reduce the heat to low heat and cover the pan with tight lid or cover with foil paper and place the lid over the pan with heavy object like bowlful of hot water. And continue to cook for 10 minutes.
11. After 10 minutes, turn off the heat and allow it to cool for 5 ~ 10 minutes, before opening the pan. Gently mix the rice and serve hot with raitha and eggs.

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Linking to Savitha and Geetha Aachal's Friendship 5 series ~ Briyani series