Prawn Briyani
Prawn Briyani
A traditional Indian rice dish by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Sauteing
  • Cooking Time 30 minutes
  • Yield 3 servings
Ingredients
  • Prawn Spice Paste:
  • 250 grams large prawns, peeled, deveined and tail left on.
  • 4 large onions
  • 2 inch ginger
  • 2-3 cloves of garlic
  • 2 – 4 dry red chili soaked and drained
  • ¼ teaspoon turmeric powder
  • 5 tablespoons vegetable or coconut oil
  • 2 tomatoes chopped
  • Salt
  • Oil
  • Rice:
  • 1 cup of Basmati rice
  • 2 cups water
  • 2 thin cinnamon flakes
  • 2 tablespoons ghee
  • 3 cloves
  • 3 cardamom pod cracked open
  • Salt
Method
  1. Prawn Spice Paste:
  2. Soak red chilies in hot water for 30 minutes, then drain.
  3. Roughly chop onions, garlic and ginger.
  4. In a blender, add in the onions, garlic, ginger, red chilies and blend to a paste.
  5. Add 4 tablespoons of oil to a heated pan, followed by the blended spice paste and turmeric powder. Stir over a medium-high heat for 10 minutes or until the paste no longer sticks to the pan.
  6. Toss the tomatoes into the pan. Add into the pan 1 tablespoon of oil and season with salt. Cook for another 5 minutes.
  7. Add prawns into the pan and sauté for another 5 minutes, until the oil has split from the paste and the color deepened. Set aside.
  1. Rice:
  2. Rinse and soak rice in water for about 1 hour. Drain rice and set aside.
  3. In a heavy bottom deep pot, heat ghee on low heat. Once melted, add in the cinnamon, cardamom and cloves. Sauté for about 10 seconds.
  4. Add the drained rice and stir well with the ghee mixture so that every grain is coated.
  5. To the pot, add in the water then salt and bring to a boil. Put on the lid and cook for approximately 7 to 10 minutes.
  6. Switch off the flame when the rice is done and let it sit in the pot for a couple of minutes. Fluff the rice with fork and set aside.
  1. Dish Assembly:
  2. Scoop the rice into the pan of cooked prawn paste. Mix the both together gently so that the rice grains don’t break. Serve.

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