Sanjeev Kapoor

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Erra Sadam

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.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Erra Sadam

Main Ingredients

Basmati rice, Eggs





Level Of Cooking


Try something new


  • Basmati rice steamed and cooled
    2 cups
  • Eggs beaten
  • Small prawns shelled and deveined
    450 grams
  • Oil
    2 tablespoons
  • Mustard seeds
    1/2 teaspoon
  • Clove
  • Green cardamom
  • Cinnamon
    1/2 inch stick
  • Bay leaf
  • 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
  • Fennel seeds (saunf) powdered
    1 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons


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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