Skip to main content

Prawn Briyani

prawn briyani 2

I simply love to cook and eat briyani.  Once I told my close buddy that I can eat it every day and she gave me a startled look! I guess she was worried about all the calories in a plate of briyani!

I have to agree with her if it is not made by me.  There’s every reason to make a   briyani which can be nutritious with lower calories and most importantly not compromising on the taste.

The spices that I have used give a beautiful and heavenly aroma to the dish and of course adding lots of nutritious properties.

Briyani itself is a one-pot dish and can be very easy if you follow my steps to do it.

Briyani was introduced to India by the Persians and in India alone there must be hundreds of versions of briyani!

Every part of India has its own version. And yet you have the middle-eastern, African, Egyptian and south east Asian versions as well.  I ate the Egyptian goat briyani when I was there about 15 years ago.  I was invited by the chef into their huge kitchen and I was surprised to see huge pots being used as it is eaten everyday by many of their men.  1 goat can get into 1 pot! So imagine that!  The ladies do the bread – and I remember that I had some practice to make their flat bread in their charcoal stone ovens.  More of this later – please look out in my future posts.

Even in homes, each will have their own version of briyani.

I must say I have eaten briyani in most Indian restaurants in Singapore, and when I go overseas, always ordering briyani if it is in their menu.  Sadly yet to find the briyani that I want to eat again and again!

The best compliment came from a friend who lives in Melbourne (his family are all in Middle East and his wife is a fantastic cook).   He said the briyani that I cooked that day was the best he had eaten in all his life! I was very happy not because of the compliment but I could see his joy of happiness on his face. That was enough for me to cook for people who enjoy my food!

The Rice is the most important and is actually the hero ingredient.  Using Basmati rice gives a beautiful aroma, and its fluffy texture once it is cooked.  By the way in Sanskrit, Basmati means fragrance.

Today I have cooked Prawn Briyani .  It is slightly spicy – you can always increase or decrease the degree of spiciness.

My family members and I kept going for seconds and thirds as it was really flavourful and rather tasty.  So let’s start cooking or in my case continue eating!!

prawn briyani 1

 

(more…)