King Prawn Biryani
- Serves 2
Recipe created by Indunil Sanchi, Head Chef, Noel Arms Hotel.
3 tbsp vegetable oil
300ml cold water
2 bay leaves
3 cardamom pods
Salt and pepper
Curry3 tbsp vegetable oil
1 medium onion, chopped
1 tsp black peppercorns
3 cardamom pods
1 stick lemon grass
4 curry leaves
½ tsp finely chopped ginger
½ tsp finely chopped garlic
300g king prawns, cleaned & uncooked
2 tsp mild curry powder
Salt, to taste
1 tsp turmeric
100g tomatoes, roughly chopped
250ml coconut milk
50ml natural yoghurt
GarnishOnion, sliced and fried
Cashew nuts, fried
2 boiled eggs, deep fried
- For the Rice - Heat the oil in a large non-stick saucepan and add the bay leaves, cardamom and cloves.
- Cook for 20 seconds over a moderate heat and then add the washed and drained rice, stirring well to coat each grain with oil.
- Add the water and season with salt and black pepper.
- Bring to the boil and simmer for 2 minutes, then turn down the heat and cover, cooking for a further 9-11 mins, or until the grains are just soft.
- Once cooked, take off the heat and leave to steam for a few more minutes.
- For the Curry - Heat the oil in a large heavy-based saucepan, add the onion and fry over moderate heat stirring often until well browned.
- Add the peppercorns, cinnamon stick, cardamom, cloves, lemon grass, curry leaves, ginger and garlic, stir well and then add the prawns.
- Add the curry powder, salt, turmeric and tomatoes and give the mixture a good stir.
- Pour in the coconut milk and some stock if necessary to loosen the mixture. Stir and then cook over a low heat for around 8-9 mins.
- Finally, add the yoghurt and the pre-prepared rice. Mix well, ensuring that all grains are covered with the curry sauce.
- For the Garnish - Portion the biryani into 2 serving bowls and garnish with fried onion, cashew nuts and the quartered deep fried boiled eggs.
- Ideal served with pots of cucumber raita and mango chutney.