How to make Erra Sadam Recipe - The exotic combination of prawns and fennel turns leftover rice into a feast.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basmati rice ( बासमती चावल ) , Eggs ( अंडे )

Cuisine : TamilNadu

Course : Rice

Erra Sadam

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Erra Sadam checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Tomato and Olive Rice . You can also find more Rice recipes like Pumpkin Risotto, Microwave Masale Bhat, Arroz Blanco, Brown Basmati Rice Biryani. Or try out these recipes from TamilNadu Cuisine like Khumb Aloo Chettinaad, Batata Humman, Puli Satham, Kabuli Chana Chettinaad.

Erra Sadam Recipe Card

Erra Sadam
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Erra Sadam

  • Basmati rice steamed and cooled 2 cups

  • Eggs beaten 2

  • Small prawns shelled and deveined 450 grams

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Clove 1

  • Green cardamom 1

  • Cinnamon 1/2 inch stick

  • Bay leaf 1

  • Onions chopped 2 large

  • Garlic chopped 2 cloves

  • Tomatoes cut into small pieces 2 medium

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Black peppercorns crushed 4-5

  • Fennel seeds (saunf) powdered 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat oil in a non-stick pan. Add mustard seeds, clove, cardamom, cinnamon, bay leaf and sauté for a minute. Add onions and garlic and sauté for about five minutes or until the onions are lightly browned.Lower heat and add tomatoes pressing them with the back of the spoon till all the moisture evaporates and the oil separates. Add red chilli powder, salt, turmeric powder and one fourth of the crushed black peppercorns.

Step 2

Cook for a minute. Add prawns and cook for five minutes, stirring occasionally. Mix the powdered fennel, and the remaining crushed peppercorns and a pinch of salt into the beaten eggs and pour over the prawns.

Step 3

Wait till the eggs coat the prawns. Cook for another minute, then add rice and cook for two to three minutes or until the eggs are cooked and the prawns are pink. Garnish with coriander leaves and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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