Malabar Prawns Biryani
Malabar Prawns Biryani
SERVES 2
5 MINS PREP
COOKS IN 15 MINS
This biryani is based on the many seafood biryanis of the Malabar coast. These are often simple and delicious and mostly garnished with local cashew nuts and raisins. Here, we have also added the more elegant saffron-milk and crispy fried onions but do leave them out if you prefer - the dish is still delicious without.
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Ingredients
- 2 tsp vegetable oil
- 1 packet of The Spice Tailor Malabar Biryani (rice included)
- 200g large raw prawns, shelled and deveined
- A pinch of saffron
- 4 tbsp milk
- A few small cubes of butter
- Handful of crispy onions (from one small onion)
- Fistful of cashew nuts
- 1 tbsp raisins
Method
- Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds
- Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’
- Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice
- Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
- Stir-fry some cashew nuts and raisins until golden and puffed up respectively
- Dot over the rice, a few small cubes of butter and sprinkle a handful of crispy fried onions, the cashew nuts and raisins on top
- Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
Ingredients
- 2 tsp vegetable oil
- 1 packet of The Spice Tailor Malabar Biryani (rice included)
- 200g large raw prawns, shelled and deveined
- A pinch of saffron
- 4 tbsp milk
- A few small cubes of butter
- Handful of crispy onions (from one small onion)
- Fistful of cashew nuts
- 1 tbsp raisins
Method
- Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds
- Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’
- Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice
- Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
- Stir-fry some cashew nuts and raisins until golden and puffed up respectively
- Dot over the rice, a few small cubes of butter and sprinkle a handful of crispy fried onions, the cashew nuts and raisins on top
- Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Biryani
Arguably the tastiest rice dish in the world. This biryani is rich, aromatic and takes inspiration from the Malabar Coast. Perfect with seafood, vegetables, eggs, red meat or poultry.
