Thalapakatti Prawn Biryani

 

            This is a traditional South Indian style Prawn Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Biryani. The name is derived from the word Thalapa (turban), worn by the creator of this Biryani in a place called Dindigul.

            The secret to this type of Biryani lies in the special aromatic garam masala or biryani masala that is freshly ground. This is what makes this particular biryani so unique. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare this delicacy.

           

           A small grain variety of rice called Seeraga Samba is generally used to prepare this dish. There is a lot of versions to this Biryani. However, anyway it is prepared it turns out just yummy. 

          This is a Perfect party recipe or a Sunday lunch menu for your family and friends. It is very simple to prepare and you can try the easy way too by pressure cooking. Hope you will give it a try. Bon Appetit!!!

Ingredients -  

• 1 cup short grained rice (preferably Seeraga samba variety), soaked in water for 30 minutes
• 400 gms. prawns, deveined & washed well
• 2 tbsp. oil
• 2 tbsp. ghee
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt

Onion Paste -  

• 1/2 cup shallots
• 3-4 garlic cloves
• 1" ginger
• 2-3 green chilies
• handful of coriander leaves
• handful of mint leaves

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 2-3 cardamoms
• 1/4 tsp. peppercorns
• 4-5 cloves
• 1 piece stone flower (dagad phool)
• 1/2 mace
• 1 star anise

            Dry roast the spices for the biryani masala and grind into a fine powder. Keep aside.

            Grind the onion along with rest of the ingredients into a paste and keep aside. 

            Heat oil and ghee in a pan. Sauté the onion paste till the oil separates.

            Add the Biryani masala, turmeric powder, red chili powder and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

           Add the yoghurt and stir fry till the oil leaves the sides of the pan.  

          Then add the prawns and mix well with the masala. Sauté for 2 minutes.

            Add the drained rice and salt to taste. Sauté for 2 minutes more. Add 4 cups hot water and give it a stir. 

          Cover the pan and cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. 

          When done, switch off the flame and keep it covered for 10-15 minutes.  

          Open the lid and fluff it up with a fork. Serve with raita and salad for a sumptuous meal. 

Dry roast the spices for the biryani masala & grind into a fine powder. Keep aside.

 Grind the onion along with rest of the ingredients into a paste & keep aside. 

 Heat oil & ghee in a pan. Sauté the onion paste till the oil separates.

         Add the Biryani masala, turmeric powder, red chili powder......

         and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

 Add the yoghurt & stir fry till the oil leaves the sides of the pan.

 Add the prawns & mix well with the masala. Sauté for 2 minutes.

  Add the drained rice & salt to taste. Sauté for 2 minutes more. 

                 Add 4 cups hot water & give it a stir. 

Cover the pan & cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. When done, switch off the flame & keep it covered for 10-15 minutes.  

                 Serve with raita & salad for a sumptuous meal. 

Prawns Chana Dal Fried Rice

          This is just a simple soul satisfying one pot meal that can be enjoyed with raita and you need nothing else. Few days, what one needs is a quick fix lunch like this no-fuss prawn chana dal fried rice. Some leftover rice comes in handy here while preparing this yummy meal. You can always go in for chicken / egg instead. So check out the step by step pictorial recipe to prepare it.

• 2 cups cooked Basmati rice
• 1/2 cup boiled chana dal
• 15-20 medium size prawns
• 1 potato, cut into small cubes and deep fried
• 2-3 tbsp. fresh grated coconut
• 2 tbsp. oil
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1-2 sprig curry leaves
• 1-2 fresh chilies, slit
• salt to taste
• 1 tsp. sambar powder
• coriander leaves to garnish 
• 1 tbsp. ghee to drizzle

          Heat oil and ghee in a pan. Temper with mustard seeds and allow it to splutter. Add curry leaves and the prawns. Fry till the prawns are cooked and changes colour. 

          Then add the coconut, fried potatoes, boiled chana dal, chilies, cooked rice, salt to taste and sambar powder.

          Combine everything well and sauté on a medium flame for 2-3 minutes. When done, drizzle some more ghee. Garnish with coriander leaves and serve with raita.

                    Heat oil & ghee. Temper with mustard seeds. Add curry leaves & prawns.
                    Fry till prawns are cooked & changes colour. 

                                Then add coconut, 

                                fried potatoes, boiled chana dal,

                               fresh chilies, cooked rice, salt to taste & sambar powder.

                        Mix well & saute for 2-3 min. When done, drizzle some more ghee. 
                       

                               Garnish with coriander leaves & serve with raita.

Prawn Pulao

          Prawn Pulao is an easy and a delicious one-pot meal that can be dished out in a jiffy. It is a combination of prawns, rice, saffron milk and all the other essential spices. In this version of mine, I added some potatoes too, for a wholesome meal to be relished with raita. So check out the step by step pictorial recipe to prepare it.

• 1 cup Basmati rice, soaked in water for 30 minutes
• 250 gms. prawns, deveined & cleaned
• 1 potato, cubed
• 2 tbsp. oil
• 2 tbsp. ghee or as preferred
• 2-3 bay leaves
• 2" cinnamon stick
• 3-4 green cardamoms
• 6-7 cloves
• 2 star anise
• 2 pathar ke phool
• 1 onion, sliced
• 1 tbsp. garlic, sliced
• 1 tbsp. ginger, sliced
• 3-4 green chilies, slit
• 1 cup milk 
• 1/2 cup water
• a pinch of saffron
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. red chili powder
• handful of coriander-mint leaves
• 2 tbsp. fried onions

          Soak the saffron in the milk and keep aside. Marinate the potatoes & prawns separately with a pinch of salt and turmeric powder for 10 minutes. 

          Heat 2 tbsp. oil & fry the potatoes and prawns separately till light brown. Drain them and keep aside.

          Add the ghee to the pan and temper with cinnamon, cardamoms, cloves, bay leaves, star anise and pathar ke phool.

          Saute for a few seconds and then add the onions, garlic, ginger and green chilies. Fry on a medium flame till light brown.

          Now add all the dry spices (except salt) and saute well. Add the rice and continue to stir fry for 2 minutes.

          Then add the fried potatoes, fried prawns, saffron milk, water, fried onions, salt and chopped coriander-mint leaves.

          Transfer to a vessel and pressure cook for 2 whistles. When it cools down a little, fluff it up with a fork and serve with raita.







Note - 
1. You can directly do in a pressure cooker. As the quantity of rice was less and my cooker was too large, I preferred to cook in a vessel.

                 Marinate potatoes & prawns separately with a pinch of salt & turmeric 
                 powder for 10 min. Heat 2 tbsp. oil & fry potatoes & prawns separately
                 till light brown. Drain them & keep aside. 

                 Add ghee & temper with cinnamon, cardamoms, cloves, bay leaves, star anise
                 & pathar ke phool.

                   Sauté few seconds & add onion, garlic, ginger & green chilies. Fry on 
                   medium flame till light brown.

                                Add all the dry spices (except salt) & sauté well. 

                                Add rice & continue to stir fry for 2 minutes.

                                 Transfer to a vessel.

                                 Add fried potatoes, fried prawns, saffron milk, water.....

                                 Also add fried onions, salt & chopped coriander-mint leaves.

                                  Pressure cook for 2 whistles. 

                                 When it cools down a little, fluff it up with a fork.

                                 Serve with raita.