Malabar Prawns Biryani
Malabar Prawns Biryani
SERVES 2
10 MINS PREP
COOKS IN 10 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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Ingrédients
- 1 packet of The Spice Tailor Malabar Biryani (rice included)
- Vegetable oil for frying onions or only 2 tbsp for the dish
- 200g large raw prawns, shelled and deveined
- A good pinch of saffron
- 4 tbsp milk
- Handful of crispy onions (from one small onion)
- Freshly chopped cilantro to garnish
- Handful of roasted cashews and raisins
Optional extras
Méthode
- Start with frying the 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. Drain the remaining oil into another bowl.
- Use 2 tbsp of that oil and reheat in a small-lidded pan, taking care not to overheat the oil. Add the spices from the whole spice sachet 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.
- Meanwhile, simmer a good pinch of saffron strands in 4 tbsp. of milk and reduce by half, if using.
- Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Evenly, spoon over the saffron milk and scatter over half the onions and cilantro, if using.
- Cover and steam over the lowest heat for 5 minutes to heat through the rice. If using, garnish with the remaining onions, cilantro, roasted cashews and raisins.
Ingrédients
- 1 packet of The Spice Tailor Malabar Biryani (rice included)
- Vegetable oil for frying onions or only 2 tbsp for the dish
- 200g large raw prawns, shelled and deveined
- A good pinch of saffron
- 4 tbsp milk
- Handful of crispy onions (from one small onion)
- Freshly chopped cilantro to garnish
- Handful of roasted cashews and raisins
Optional extras
Méthode
- Start with frying the 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. Drain the remaining oil into another bowl.
- Use 2 tbsp of that oil and reheat in a small-lidded pan, taking care not to overheat the oil. Add the spices from the whole spice sachet 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.
- Meanwhile, simmer a good pinch of saffron strands in 4 tbsp. of milk and reduce by half, if using.
- Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Evenly, spoon over the saffron milk and scatter over half the onions and cilantro, if using.
- Cover and steam over the lowest heat for 5 minutes to heat through the rice. If using, garnish with the remaining onions, cilantro, roasted cashews and raisins.
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Fabriqué avec notre délicieux
Biryani Malabar Kit
Sans doute le plat de riz le plus savoureux au monde. Ce biryani est riche, aromatique et s'inspire de la côte de Malabar. Il est parfait avec des fruits de mer, des légumes, des œufs, de la viande rouge ou de la volaille.
