Thank you for sharing such an awesome prawn biryani recipe. You make it look so effortless. Happy birthday 🎂 🎊 to your daughter. Just the perfect meal for your Joburg weather. It feels like we’re having a heatwave in EL. Pranesh enjoy your lunch. Thanks again Gaithreebhen. Sending love ❤️ from EL.
We took it out about an hour before we started the video and then I quickly rinsed it and drained it before we started. It then sat maybe about 20-30 minutes on the counter as we showed the ingredients etc.
Madam, I also need advice on salt. I recently took an interest in experimenting with indian foods. I'm terrified of cooking cos salts I tried ALL seem to be TOO SALTY or lack taste. Wondering of its me or ALL SALTS. Himalayan salts are too strong. I do apply little at a time. It's the SALTS which are not right. Kindly advise what brand of salt is perfect for cooking which wont cause me anxiety in cooking. Tnx😊
Hi, we use normal iodated table salt. We get it as rough or fine salt but basically the same. Everyone's salt taste differs and we therefore always advise to adjust to your own taste. We very seldom get the salt correct with the first try and we taste and adjust along the recipe
Hi we set it to 150degrees - your oven may vary so it is best to keep an eye when you do put the biryani in and adjust the time or temperature as necessary.
Greetings dear Madam, Would you advise adding butter. I find this recipe to be dry for my palate. Have not tried it. -noticed you added salt, Why??? Three observations: 1. The soy sauce plus other ingredients contained salt, just enquiring the reason for more salt. 2. You fried the prawns. Prawns need to be tender when eaten. 2mins on either side in garlic butter, lemon juice, olive oil to capture the prawny flavour. Frying makes seafood stiff if the right ingredients i.e. butter is not added, baking it further in the oven would dry it out. Stiff prawns lack flavour in my opinion. 3. Why yoghurt, does'nt this ingredient cause the recipe to smell pungent or sour. I caught a whiff of this once which turned me off spicy foods. Over to you for commentary. Much appreciated!😊
Hi I agree on not overcooking the prawns, it is just a light fry to make it turn colour. For the salt we taste as we go along, some of the ingredients do have salt and so like you say we need to adjust along the way. You can definitely add butter as you see fit to make the biryani "richer" - we add margarine to some of our biryanis to achieve this. The yoghurt won't really make the dish smell pungent. But again it comes down to personal preference - some people for instance taste soap when they eat coriander so something that may smell delicious to us may not for you.
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So good ma
Thanks so much!
brilliant ma.......loads of love to you
Looks so delicious thanks for sharing mam ❤
My pleasure 😊
Looks absolutely devine definitely gona try🤗
Thanks so much, let us know how it goes.
A lovely recipe.im sure one can add another packet prawns cos the chutney is a big quantity. HAPPY BIRTHDAY 🎉TO YOUR DAUGHTER'.
Yes you can and even add in some crayfish tails if you want
Lovely ❤
Thanks so much!
Yummy ...feeling hungry noe..am off. Shopping to buy some prawns! Very inspiring Ma,love you!
Ah thanks hope you enjoy!
It was delicious mausi. Glad I got to taste it. ❤
Absolutely beautiful and explained to the T. God bless you mum❤❤
Thank you Aunty. I followed your well explained steps and have the biryani in the oven right now. My family can't wait to taste it
Look so easy wen u do it I will try it some day
You can do it!
Thank you for sharing such an awesome prawn biryani recipe. You make it look so effortless.
Happy birthday 🎂 🎊 to your daughter.
Just the perfect meal for your Joburg weather. It feels like we’re having a heatwave in EL.
Pranesh enjoy your lunch. Thanks again Gaithreebhen. Sending love ❤️ from EL.
Thanks a lot! Will pass on message to Pranisha.
Pranesh unfortunately missed out on this one because he's allergic!
Looking good, will make one weekend
Hope you enjoy!
Thanks you for the recipe will definitely make it ❤
My pleasure 😊
Ooh looks yummy❤
Thank you 😋
Lovely!
Thanks so much!
U are amazing love your cooking❤
Hello Aunty G😊 your recipe looks very delicious 😋 will try it out soon...Happy birthday Prenisha 🎉🎉🎉❤
Thanks a lot!
Yummmyyyy❤❤❤
Thanks so much!
Congratulations on 30k subs 🎉
Very Tempting Mama 😊❤
Its so good!
❤
What can i use for fish spice and rice spice Australia??? 😮
Gaithree, what temperature is your set at please?
Where did you purchase the green cover for the bowl
Someone gifted it to Pranesh years back and he cannot remember who it was...
What method do you use to defrost the frozen prawns?
We took it out about an hour before we started the video and then I quickly rinsed it and drained it before we started. It then sat maybe about 20-30 minutes on the counter as we showed the ingredients etc.
Madam, I also need advice on salt. I recently took an interest in experimenting with indian foods. I'm terrified of cooking cos salts I tried ALL seem to be TOO SALTY or lack taste.
Wondering of its me or ALL SALTS.
Himalayan salts are too strong. I do apply little at a time. It's the SALTS which are not right.
Kindly advise what brand of salt is perfect for cooking which wont cause me anxiety in cooking.
Tnx😊
Hi, we use normal iodated table salt. We get it as rough or fine salt but basically the same. Everyone's salt taste differs and we therefore always advise to adjust to your own taste. We very seldom get the salt correct with the first try and we taste and adjust along the recipe
I mean your oven 😅😊
Hi we set it to 150degrees - your oven may vary so it is best to keep an eye when you do put the biryani in and adjust the time or temperature as necessary.
Greetings dear Madam,
Would you advise adding butter. I find this recipe to be dry for my palate. Have not tried it.
-noticed you added salt, Why???
Three observations:
1. The soy sauce plus other ingredients contained salt, just enquiring the reason for more salt.
2. You fried the prawns. Prawns need to be tender when eaten. 2mins on either side in garlic butter, lemon juice, olive oil to capture the prawny flavour. Frying makes seafood stiff if the right ingredients i.e. butter is not added, baking it further in the oven would dry it out. Stiff prawns lack flavour in my opinion.
3. Why yoghurt, does'nt this ingredient cause the recipe to smell pungent or sour. I caught a whiff of this once which turned me off spicy foods.
Over to you for commentary.
Much appreciated!😊
Hi I agree on not overcooking the prawns, it is just a light fry to make it turn colour. For the salt we taste as we go along, some of the ingredients do have salt and so like you say we need to adjust along the way.
You can definitely add butter as you see fit to make the biryani "richer" - we add margarine to some of our biryanis to achieve this.
The yoghurt won't really make the dish smell pungent. But again it comes down to personal preference - some people for instance taste soap when they eat coriander so something that may smell delicious to us may not for you.
Aunty this is not Indian
Yes we are from Johannesburg South Africa.