King Prawn Biryani

Recipe created by Indunil Sanchi, Head Chef, Noel Arms Hotel.

Serves 2

Ingredients

Rice

  • 100g Tilda Easy Cook Basmati Rice
  • 3 tbsp vegetable oil
  • 300ml cold water
  • 2 bay leaves
  • 3 cardamom pods
  • 3 cloves
  • Salt and pepper

Curry

  • 3 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 tsp black peppercorns
  • 3 cardamom pods
  • 3 cloves
  • 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

Garnish

  • Onion, sliced and fried
  • Cashew nuts, fried
  • 2 boiled eggs, deep fried
  • Cucumber raita
  • Mango chutney

Method

Rice

  1. Heat the oil in a large non-stick saucepan and add the bay leaves, cardamom and cloves.
  2. Cook for 20 seconds over a moderate heat and then add the washed and drained rice, stirring well to coat each grain with oil.
  3. Add the water and season with salt and black pepper.
  4. 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.
  5. Once cooked, take off the heat and leave to steam for a few more minutes.

Curry

  1. Heat the oil in a large heavy-based saucepan, add the onion and fry over moderate heat stirring often until well browned.
  2. Add the peppercorns, cinnamon stick, cardamom, cloves, lemon grass, curry leaves, ginger and garlic, stir well and then add the prawns.
  3. Add the curry powder, salt, turmeric and tomatoes and give the mixture a good stir.
  4. 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.
  5. Finally, add the yoghurt and the pre-prepared rice. Mix well, ensuring that all grains are covered with the curry sauce.

Garnish

  1. Portion the biryani into 2 serving bowls and garnish with fried onion, cashew nuts and the quartered deep fried boiled eggs.
  2. Ideal served with pots of cucumber raita and mango chutney.