RECIPE

KING PRAWN & SAFFRON BIRYANI

Serves: 4


Prep time: 30 minutes


Chill time: 25 minutes

INGREDIENTS

FOR THE SAUCE

  • 50ml vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp fresh ginger
  • 1 tsp madras curry powder
  • 1 cinnamon stick
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 6 cloves
  • 4 cardamom pods
  • ¼ tsp chilli flakes
  • 1 star anise
  • 1 tin chopped tomatoes
  • 100ml water
  • Salt and pepper

FOR THE RICE

  • 1 chicken stock cube made up of 500ml water
  • 100g basmati rice
  • 1g saffron
  • 400g raw tiger prawns

TO GARNISH

  • 1 tbsp coriander, chopped
  • 1 green chilli, sliced
  • 15g almond flakes

 

FOR THE RICE
1 chicken stock cube
made up of 500ml water
100g basmati rice
1g saffron
400g raw tiger prawns
TO GARNISH
1 tbsp coriander, chopped
1 green chilli, sliced
15g almond flakes

METHOD

  1. Pre-heat the oven to 200°C / fan 180°C / gas mark 6
  2. Heat the oil in a saucepan and fry the diced onions.
  3. Add the garlic, fresh ginger and all of the dried spices and continue to cook until golden brown.
  4. Add the chopped tomatoes and water and simmer for 5 minutes, season to taste then remove from the heat.
  5. Cook the basmati rice in the chicken stock and saffron for 12 minutes until light and fluffy.
  6. In a large oven proof dish, assemble your biryani as follows: third of the rice, third of the curry sauce, half of the raw prawns. Repeat. Finish with the final third of basmati rice.
  7. Cover and bake in the oven for 10 minutes.
  8. Remove from the oven and garnish with the chopped coriander, sliced green chilli and flaked almonds.
  9. Serve with the remaining third of curry sauce.