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
METHOD
- Pre-heat the oven to 200°C / fan 180°C / gas mark 6
- Heat the oil in a saucepan and fry the diced onions.
- Add the garlic, fresh ginger and all of the dried spices and continue to cook until golden brown.
- Add the chopped tomatoes and water and simmer for 5 minutes, season to taste then remove from the heat.
- Cook the basmati rice in the chicken stock and saffron for 12 minutes until light and fluffy.
- 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.
- Cover and bake in the oven for 10 minutes.
- Remove from the oven and garnish with the chopped coriander, sliced green chilli and flaked almonds.
- Serve with the remaining third of curry sauce.