How to make 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.
Main Ingredients : Basmati Rice (बासमती चावल), Eggs (अंडे)
Cuisine : Tamil Nadu
Course : Rice
For more recipes related to Erra Sadam checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Tomato and Olive Rice . You can also find more Rice recipes like Hyderabadi Dum Gosht Biryani-SK Khazana, Basil Fried Rice, Fal Aur Gud Ka Pulao, Yellow Rice With Raisins.
Erra Sadam Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Erra Sadam Recipe
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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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.
