Tag Archives: prawn rice

Buttery Prawn Head Rice

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As I have shared in earlier posts few recipes with prawn head – Prawn head curry, Prawn head Fry and now its prawn head rice. Instead of throwing out the prawn head, you can use them to flavor your rice, which gives you a wonderful flavor and aroma to your rice.

This is very simple and easy to prepare, but clean the prawn head well – CLICK HERE to know how to clean Prawns and Prawns head. This rice goes out well with fish curry or prawn curry. I would say when you prepare prawn curry; instead of throwing out the head you could use them in the rice as Buttery Prawn Head Rice. Let me share the recipe…

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Buttery Prawn Head Rice

Ingredients:

  • Prawn head – 150 gm
  • Steamed rice – 1 cup
  • Black pepper powder – 1 tsp
  • Garlic – 7 cloves
  • Coriander – 6 stalks
  • Butter – 2 tbsp
  • Salt to taste

Making of Prawn Head Rice –

Preparation:

  • Clean the prawn head – CLICK HERE to know how to clean the prawn head with video.
  • Finely chop the garlic cloves, separate the coriander leaves and stalks, finely chop them and keep it separately.
  • Heat butter in a kadai, add the garlic pieces, and cook until they turn golden brown.
  • Add the coriander stalks and cook them for few seconds.
  • Add the prawn head along with little salt and pepper powder. Cook until the prawn head turns red in color.
  • Add the steamed rice, add salt if you need for rice else leave it.
  • Cook (keep on stirring) for about 3 mins or until it becomes dry.
  • Sprinkle the chopped coriander leaves and cook for a min (keep on stirring).
  • Remove from fire and transfer it to a bowl.

Serve hot with Prawn curry or Fish curry for lunch.

 

 

 

Prawn Rice

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Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.

This goes out well with Rice crackers, Omelette and Coriander Thuvaiyal. Let me share the recipe…

Ingredients:

  • Prawns – 500 gm
  • Prawn heads – 250 gm
  • Rice – 2 ½ cups
  • Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Garlic – 5 cloves
  • Dry red chillies – 8 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 2 tbsp
  • Fenugreek/Vendhayam/Methi seeds – ¾ tsp
  • Grated Coconut – 50 gm
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Salt to taste
  • Sesame oil / Gingelly oil / Nallennai – 2 tbsp.

Preparation:

  • Clean the Prawns and Prawn Head.
  • Finely chop 6 to 7 pieces of prawns.
  • Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Roughly chop tomatoes into pieces and keep it aside.
  • Grind the prawns head with a cup of water, strain the water and keep it aside.
  • Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
  • Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
  • Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until they get glassy appearance.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the spinach and cook for 2 mins.
  • Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
  • Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
  • Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and transfer it to plate.

Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).

Making of Prawn rice:

Prawn / Shrimp / Jhinga Briyani

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Today I am sharing Prawn Briyani / Jhinga Briyani in Hyderabadi style, but in Hyderabadi style they use basmathi/long grain rice, here I used Jeera / Jeeragasamba rice. The first time I am preparing this prawn briyani, already prawn has delectable taste, no matter how we cook or what ingredients we use to cook.

Coming to Briyani it’s very special, now Prawn Briyani is very very special with unbeatable taste and very good aroma. Usually I don’t add food color to rice, but this time my kids want the briyani to be colorful and so I have added 3 food colors (red, yellow and green) to the rice.

I am taking this to Fiesta Friday #61 hosted by Angie – thenovicegardener. Let us move on to the recipe…

Prawn / Shrimp / Jhinga Briyani

Prawn / Shrimp / Jhinga Briyani

Ingredients:

  • Prawns / Shrimps – 500 gms
  • Jeera Rice – 2 ½ gms
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Green chilies – 2 nos
  • Kashmiri Chili powder – 1 ½ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Turmeric powder – 1 tsp
  • Pepper powder – ½ tsp
  • Curd / Yogurt – 3 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Cardamom – 3 nos
  • Shajeera – ¾ tsp
  • Cinnamon – 2 nos (1” inch bark)
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cloves – 6 nos
  • Coriander leaves – 1 cup
  • Mint leaves – 1 cup
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee / Clarified Butter – 2 tbsp
  • Food Colour (red, green and yellow) – ¼ tsp

Preparation:

  • Clean, deshell and devein the prawns.
  • Marinate prawns/shrimps with kashmiri chili powder, pepper powder, ¼ tsp of turmeric powder and salt for about 20 mins.
  • Peel and finely slice the onions (lengthwise), finely chop the tomatoes and slit the green chilies into two equal halves.
  • Wash and finely chop the coriander and mint leaves.
  • Preparing rice:
    • Wash and drain the water from the rice. Keep it aside
    • In a heavy bottomed vessel, pour in 2 litres of water and wait till it boil.
    • In a heavy bottomed vessel, pour in 2 litres of water and wait till it boil.
    • Add in the shajeera, 2 – cardamoms, 3 – cloves, 1 – star anise, 1 – cinnamon, 1 – bayleaf, a tsp of lemon juice and a tsp of oil. Cover and wait till it boils.
    • Add in the rice along with a tsp of salt, wait till it’s 80% cooked.
    • Drain the water and spread the rice in a plate, let it dry.
  • Preparing gravy:
    • Heat oil in heavy bottomed vessel, add in the marinated prawns/shrimps and fry them till they turn white in colour, do not over cook them. Keep the fried prawns/shrimps a side.
    • Pour in the clarified butter along with prawn fried oil in the same vessel, add in the leftover cardamom, cloves, star anise, bay leaf and cinnamon and cook for two mins.
    • Add in the onions, green chilies and ginger-garlic paste, cook till the onions turn transparent.
    • Add in the coriander and mint leaves and cook till they shrink and become dark green in color.
    • Add in the tomatoes and cook till they become mushy.
    • Add in the chili powder, coriander powder, turmeric powder followed by salt and cook till the raw smell goes off.
    • Pour in ¼ cup of water and then yogurt/curd, cook till the raw smell goes off.
    • Add in the fried prawns/shrimps, cook for a minute and pour in 1 ½ cups of water, cover and cook till it the oil separates and the gravy thickens (semi-thicken).
  • For layering:
    • Heat ½ cup of water, take all the three food colors in three different bowls and pour in little of the hot water and stir it to make them dissolve. Keep it aside.
    • Now divide the rice to 4 equal portions, mix three portions of rice with each colored water. Keep the aside.
    • Take a heavy bottomed vessel with a tight lid for dum, spread the white rice in the vessel and then pour in 2 tbsps of gravy over the rice.
    • Layer 2: Add in the green and red colored rice over the gravy, then pour in 3 tbsps of gravy, level them with the laddle (it should be like a bed)
    • Layer 3: Add in the yellow coloured rice over the gravy, then pour the leftover gravy and garnish with chopped coriander leaves.
    • Cover with the lid, keep a weight over the lid and keep in medium flame for 10 mins.
    • Switch off the stove, remove the weight and the lid, a give a stir(so that the rice gets mixed well till the bottom layer).

Serve hot with raita. It goes well with raita and vegetable salad. I have accompanied with onion-tomato raita and boiled egg.