Prawn Biryani with Lime and Crispy Onions

Packed with aromatic spices, this is a fantastic comfort food dish.

INGREDIENTS

For the prawns:

45ml / 4 Tbsp canola oil
30g / 2 Tbsp butter
130g / 1 onion, peeled and diced
1 Tbsp whole cumin seeds
1-2 fresh chilies
6-8 cardamom pods, depending on the size and aroma
1 black cardamom pods (optional)
2 whole cloves
1 cinnamon quill
1 star anise
1 tsp fennel seeds
½ tsp black mustard seeds
Handful curry leaves
2 Tbsp garlic, peeled and crushed
1 Tbsp ginger, peeled and crushed
2 tsp ground turmeric
1 Tbsp masala
1 tsp chili powder (e.g. Kashmiri chili powder)
½ tsp ground all spice
4 tomatoes, grated or pureed / ¾ cup tomato passata
1 cup boiling water
500g shelled & deveined blanched prawns
Handful fresh coriander, rinsed and chopped
1 tsp garam masala
600-700g potatoes, peeled and deep fried with a little salt until golden and tender

For the rice:

450g-500g / 2 cups long grain basmati rice
pinch of saffron
season with salt

For the whole grilled prawns (you can leave this part out and just use blanched prawns):

Drizzle of canola oil
60g / 4 Tbsp butter
500g-600g / 12 – 16 whole prawns, deveined, leave the shell on
2 tsp garlic, peeled and crushed
Salt to season

Serve with:

Limes
Freshly chopped coriander
Raita (double thick yoghurt + grated cucumber, season with salt)
Crispy onions (buy ready-made to save time or slice onions and deep fry until golden)

METHOD

In a 32cm Le Creuset Signature Buffet Casserole, sauté the onions with butter and oil. Once they are translucent add the cumin seeds, chili, cardamom pods, cinnamon quills, cloves, star anise, fennel seed, black mustard seed & curry leaves. Sauté on a low temperature until the onions turn a light shade of golden brown.

Add the ginger and garlic, using a wooden spoon, combine the ginger and garlic with the onions. Sauté for about 2 minutes then add the ground spices- turmeric, masala, chili powder and ground all spice. Sauté on a low temperature for about 2-3 minutes.

Add the tomatoes/passata, simmer for about 5 minutes, then add the boiling water. Place the blanched prawns into the pot, simmer for a further 10 minutes or until the prawns are cooked then add some freshly chopped coriander and the garam masala.

While the prawns are cooking, prepare the rice. Place the rice in a microwavable bowl. Cover the rice in boiling water and let stand for about 5 minutes. Rinse the rice and drain off the water. Add a pinch of saffron. Season with salt then add 2 ½ cups boiling water, cover with plastic wrap, make several tiny holes in the plastic wrap for the steam to escape. Microwave for 10-15 minutes, on high until cooked and fluffy.

Preheat the oven to grill. For the grilled prawns, place the prawns in an oven tray, arrange the oil, butter & garlic on the prawns. Season with salt and pepper. Grill for about 10 minutes until the prawns are cooked. Sprinkle freshly chopped coriander and lime juice on to serve.

To assemble the biryani, arrange the deep-fried potatoes on-top of the masala prawn mixture that is in the casserole. Then arrange the cooked saffron rice on-top. Scatter freshly chopped coriander & the crispy onions on top of the rice. (You can add a several cubes of butter to the rice at this point).

To serve, garnish with grilled prawns, fresh lime and raita.

Recipe and image by Food by Dash