Prawn Biryani

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Prawn Biriyani PostSpice up the dinner table with this exotic prawn biryani dish. Certainly not one to serve to those who can’t handle a little heat, indulge in the wonderful flavours that the chilli, ginger and garlic brings to the dish.  

Serves 4 – 6 

Cook time: 20-25 minutes

What You’ll Need:

Masala: 

  • 500g raw tiger prawns, peeled
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • Salt
  • 1 large onion, sliced
  • 3 tbsp ginger paste
  • 3 tbsp garlic paste
  • 2-3 green chillies, left whole but sliced vertically
  • 2 tsp ground coriander
  • 125ml water
  • 2 tsp lemon juice
  • 10 chopped fresh mint leaves or 1 tsp mint sauce
  • 1 ½ tsp garam masala
  • 5 sprigs of chopped coriander

Rice: 

  • 350g cups basmati rice
  • 3 tbsp Flora Cuisine
  • 1 large onion, sliced
  • 800ml water
  • Salt

Garnish:

  • Roasted cashew nuts
  • Fried raisins
  • Fried onions

What To Do:

  • Toss the prawns with chilli, turmeric and salt and set aside to marinade for 20 minutes
  • Now cook the rice. Pour the water in a pot and add 350g of rice to it. Cook in the microwave at full power for 20 minutes
  • Meanwhile, heat the Flora Cuisine in a non-stick frying pan. Add in the onion, stirring, until softened. Take the rice pot from microwave, mix in the fried onion with salt to taste and resume cooking the rice in the microwave for the remaining time
  • In the same frying pan, fry the marinated prawns in two batches. Fry each batch of prawns on one side for 4-5 minutes, then turn the prawns and fry for another minute. Using a slotted spoon, transfer them to a kitchen towel
  • Using the same pan, fry the onion for prawn masala till light brown. Add ginger paste, garlic paste and green chillies and mix in. Add in ground and fresh chopped coriander, 125ml water, salt, the fried prawns, lemon juice, mint and garam masala and simmer gently.
  • Once the rice is cooked through, use a fork to fluff it up. Lightly mix the rice and the prawn masala together and garnish with roasted cashew nuts, raisins and fried onions. Serve with yogurt raita, hot pickle and poppadoms.

 

Recipe from Flora Cuisine, www.flora.com 

Make sure to indulge in some of our best chocolate dessert recipes too. 

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