Prawn Saffron Biryani

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 Ingredients

  • 500g basmati rice
  • 500g basmati rice
  • 1.5 ltr cold water
  • a large pinch of saffron
  • 1 small cinnamon stick
  • 2 tsp salt

For the sauce sauce

  • 80g unsalted butter
  • 5 cloves of garlic, chopped
  • 3 medium onions, chopped
  • 2 tsp salt
  • ½ a lemon
  • 2 large red chillies, quartered
  • ½ tsp ground turmeric
  • 1 tsp Indian five-spice (see intro)
  • a large handful of fresh parsley, chopped
  • 350g raw king prawns, shelled
  • 5 tbsp olive oil

 Method

  1. Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.
    To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.
  2. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.
  3. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).
  4. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.
  5. Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.
  6. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.
  7. Leave to cook for 20 minutes, then serve.

This is a Nadya Hussaiin recipe which you can find on https://thehappyfoodie.co.uk/recipes/nadiya-hussains-prawn-saffron-biryani along with loads of others.  Or, you can buy her book Nadiya's Family Favourites by