Friday, July 26, 2013

Prawn Biryani

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1 pound 2 ounces uncooked prawns
1 teaspoon saffron threads
4 tablespoons water
2 green onion, chopped
3 garlic cloves, crushed
1 teaspoon chopped fresh ginger
2 teaspoon coriander seeds
2 cloves
2 green cardamom pods
1 inch piece cinnamon stick
1 teaspoon ground turmeric
1 fresh green chili, chopped
1/2 teaspoon salt
2 tablespoons ghee
1 teaspoon whole black mustard seeds
1 1/4 cups coconut milk
1 1/2 cups yogurt
1 cup basmati rice, soaked for 2 hours and drained
1 tablespoon raisins
slivered almonds


* Soak the saffron in water for 10 minutes. Put the green onions, garlic, spices and salt into a spice grinder and grind to paste.
* Heat the ghee in a saucepan and add the mustard seeds when they are starting to pop add the shrimp and stir over a high heat for 1 minutes. Stir in the spice mix, then coconut milk and yogurt, simmer for 20 minutes.
* Boil rice for 12 minutes. Drain. Pile the rice on the prawns. Spoon over the golden raisins and trickle the saffron water over the rice in lines. Cover the pan with a clean cloth and put the lid tightly.
* Remove the pan from heat and leave to stand for 5 minutes. Serve and garnished.

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