Mouth-watering Biryani recipe, for all prawn lovers out there… relatively quicker compared to the original Biryani but equally flavorful and delicious. You can add your choice of vegetables for a personal touch!
Ingredients (for 2)
- 2 cups prawns
- 1 cup Basmati rice
- 3 cups vegetable stock
- 2 ripe red tomatoes
- 1 tbsp lemon juice
- 2 tbsp vegetable oil or ghee
- 1/2 onion
- 1 garlic clove
- 1/2 tsp turmeric
- 1/2 tsp ginger (grated)
- 2 tbsp cilantro
- 1/4 tsp saffron
- 1/2 tsp cinnamon
- 1 tsp cumin seeds
- 1/4 tsp cardamom
- chili peppers as desired
- salt
Directions
- Peel and devein the prawns
- Chop the tomatoes and finely dice the onions, and set them aside
- Heat vegetable oil (or ghee) in a large skillet and stir fry onions and crushed garlic cloves until golden brown
- Add ginger (grated), turmeric, cumin, chilies (use fresh green chilies for best results) and fry the spices over medium heat for 1 minute
- Stir in the tomatoes and the prawns and sauté over medium heat for 7-8 minutes
- When ready, drizzle with some lemon juice, cover and keep warm
- In the meantime, wash the rice thoroughly in a colander and place it in a deep saucepan
- Add vegetable stock, cardamom, cinnamon and saffron; stir, cover and cook at very low heat until rice is tender (stir frequently and add more stock if necessary to keep it moist)
- When ready, spoon the rice onto your serving platter, layer the prawns on top and sprinkle with some fresh coriander
Tips from the Chef
- Try using ghee (clarified butter) instead of vegetable oil for a more authentic flavor
- If individual spices are not available, you can use Garam Masala powder
Cambooza 