Tuesday, July 17, 2012

Simple Prawn Biryani Authentic Andhra Style

I always have the habit of tasting prawn biryani in restaurants or in some parties but have never tried at home. But i remember that my mom use to make prawn biryani very frequently back home but unfortunately at that time i am not in a habit of eating prawns. But people use to say that it is quite yummy and i am missing something that my mom use to make. So when i came here in US i remember my mom, when i first wanted to make this rice for my dear hubby to surprise him as prawns is one of his favorite.

So at last i got the recipe that i have been missing all these days from my mom which is very quick and easy, though tasty. Undoubtedly, anyone can say that the best taste that we ever eat in our life is the one that is made by our loving mom where we wont get that taste even if we tried it for years...May be it wont be the exact taste what my mom use to make but i tried my level best to reach it as the recipe i am posting here is from my mom.

Here it goes.....

Prawn Biryani...http://gayathriraj.blogspot.com


Prawns - 2lb
Biryani Rice - 2cups, soaked for half an hour
Oil - 4tsp
Tomato - 2, big
Onions - 1
Green Chillis - 6 or more (depending in you taste as we wont be adding any chilli powder to it)
Cinnamon Stick - 1 inch
Cloves - 7
Biryani Leaf - 2
Chilli powder, salt and turmeric for marination of prawns depending on your preference.
Ginger Garlic Paste(GGP) - 3tsp
Pudhina - for taste
Salt to taste


  • Firstly marinate the prawns in chilli powder, turmeric and salt for half an hour.
  • In a cooking pan, add 2tsp oil and add all the masala items followed by onions, chillis and GGP.
  • Now fry them till the raw smell goes and add the tomatoes, let them cook till they are smooth.
  • Add the prawns to it and keep the lid.
  • Now lot of water will be coming out from the prawns and let all the water goes away.
  • Add the soaked rice, mix well along with the prawns and fry for 3 to 5 mins.
  • Add the water to it, salt to taste and keep the lid and cook the rice on medium flame(or you can pressure cook it for 3whistles). When it is half way add the pudhina on the top and close the lid.
  • Serve it hot with raitha.


1.If you want to prepare it faster then you can separately cook the prawns in another pan till they are dry.
This will not only quicken the process but also reduce the smell that comes out from prawns which many people won't like it.
Generally i follow this process as i am a bit allergic to the smell of prawns.
2. You can add any of your own spices and masala when the prawns are cooking for added taste.

Friday, July 13, 2012

Simple Chilli Chicken Fry

Being a good food lover i can say that as and when i started eating chicken i have become a great fan for it. So i started gathering different kinds of recipes from my friends and tried different varieties too. But this chicken fry is one of the best and easiest recipe that i have ever made.

After having this dish in one of my friends place me and my hubby were excited. Its just because not only for the taste but the time it took to prepare the dish. Its been ready within mins and with very little amount of ingredients and that too with greatttt taste of course.... So i could not wait to know the secret recipe from my friend Sridevi that day itself. And the next coming weekend only i have tried it at home and it is a big hit and here is the secret recipe how it goes......


Chicken - 2lb
Garlic - 20 to 25 pods, finely chopped
Soya Sauce - For marination of chicken (it must cover all the chicken pieces)
Green Chillis - 10, finely chopped
Onions - 1/2 medium size, finely chopped
Curry Leaves - 10
Little salt (Sometimes it is not needed too)


  • Clean the chicken thoroughly and make it into small pieces( With bones or without bones is fine).
  • Now marinate it with Soya sauce till the chicken pieces are almost dipped into the sauce. 
  • Keep it aside for min of half an hour(the more it is marinated the more will be the taste).
  • Heat oil in a cooking vessel and add the chopped garlic, green chillis, curry leaves and fry for 2 mins and now add the marinated chicken and keep the lid.
  • Do not add any water to it because there will so much of water coming of it.
  • By the time all the water gets dry the chicken will be fully cooked. Adjust the salt if needed.(mostly we wont need any salt to be added as there will be enough in the soya sauce )
  • Before ten mins when we feel the chicken is getting ready add the onions and let it cook for 10 more mins. 
  • Serve it with hot rice and rasam.

Egg Nuvvula Podi Curry



Eggs : 4 (boiled)
Onions - 1, finely chopped
Oil - 2tbsp
Popu (Tadka)- 1tsp
Green Chillis - 2
Red Chilli Powder - 1tsp
Dhaniya  Powder - 1tsp
Sesame Powder/Nuvvula Podi - 4tsp
Pachi Kobbari, Coconut powder(grated)- 2tbsp
Ginger Garlic Paste(GGP) - 1tsp
Coriander - for garnishing
Curry leaves - 5 chopped finely
Salt to taste


  • Cut the boiled eggs into pieces (bite size pieces) and keep aside.
  • Now heat oil in the cooking pan, add the popu and curry leaves and fry for 2 mins.
  • Add onions and green chillis, salt and fry till translucent. 
  • Add GGP, dhaniya powder, grated coconut and fry for 2mins till the raw smell goes.
  • Now add the nuvvula podi and add little water for the gravy and cook all these ingredients for 3mins.
  • When oil is started oozing out add the cut egg pieces and mix it slowly with the gravy till it is coated thoroughly to the eggs. 
  • Close the lid and cook it for 2 mins and finish it off with coriander garnishing and serve with roti's or rice.


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