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Prawn Biriyani
Biriyani is a rice based dish, made with spices and your choice of meat. The name is derived from the Persian word 'beryan' meaning fried, roasted, and the dish was brought to India by the Mughals.
Wash the rice and soak in warm water for 30 mins. Cook until almost done, then drain and keep aside.
2.
Marinate the prawns in the yoghurt, lime juice, turmeric, ginger, garlic and salt and keep aside.
3.
Heat a griddle or flat pan and gently roast the coriander, cumin, fennel and poppy seeds, cinnamon, cloves, cardamom, peppercorns and red chillies till they start to give off a faint aroma. Grind these.
4.
Mix the green chillies and coriander and mint leaves in a processor into a smooth paste.
5.
Heat oil in a deep pan then fry a third of the sliced onions till crispy and golden. Drain on paper towel and keep aside for garnish.
6.
In the remaining oil add the rest of the onions and tomatoes and fry till soft. Add the dry and wet masala ingredients and fry till oil begins to separate.
7.
Now add the prawns and marinade to the spice mix, and cook till prawns are done.
8.
Grease a large baking tray and layer the rice and prawns. End with a layer of rice.
9.
Garnish with fried onions and chopped coriander leaves, Cover dish and bake for 30 mins.
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By
Terri
