Prawn Biryani

We adapted this from Madhur Jaffrey’s book, Curry Easy. Her recipe uses farmed tiger prawns, which are available frozen. We used fresh local prawns. It was really delicious. We had to adjust quantities as well, as we are only cooking for two people. I added some spices and herbs from similar recipes from Iran. 

INGREDIENTS: 

  • 1 kg fresh prawns
  • 1 clove of garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • salt and pepper
  • 1-2 tbsp vegetable oil
  • 2 tsp lemon juice
  • chopped coriander and mint leaves
  • 2 cardamom pods
  • 150g rice
  • Small pinch of saffron in 1 tbsp boiling water
  • 1/2 tsp Caraway seeds
  • 1 tbsp butter

METHOD:

  • Put the rice in a large measuring jug of cold water, and leave to soak. Drain off and refresh the water from time to time. 
  • Cook the prawns for a couple of minutes in boiling water, then drain. When the prawns are cold, peel the tails, and cut them in half around the middle. 
  • Put the prawns in a bowl with garlic, cumin, turmeric, cayenne, a pinch of salt and pepper and mix well. Cover and set aside.
  • Bring a large pan of water to the boil, flavoured with salt, half a teaspoon of caraway and 2 cardamom pods. 
  • When the water is boiling, add the drained rice. Bring back to the boil and cook until the rice is not completely cooked, but almost. Drain the rice.
  • In a frying pan, heat up a tbsp of vegetable oil and fry the prawns for 2 minutes or so. 
  • Mix the cooked prawns with the lemon juice, coriander and mint leaves. 
  • Grease the bottom of a large pan with the butter, then add half the drained rice, then the prawns, and then the rest of the rice. Sprinkle the top with the saffron water. 
  • Cover the rice and cook over a low heat for another ten minutes or so, until the rice is fully cooked. 
  • Carefully mix the rice and prawns, and serve. 

Leave a Reply

Your email address will not be published.