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Ingredients
- 500 gm shellon king or possibly tiger prawns rinsed 500g basmati rice thoroughly rinsed in cool water and liquid removed
- 4 Tbsp. sunflower oil
- 500 gm shellon king or possibly tiger prawns rinsed 5
- 500 gm basmati rice thoroughly rinsed in cool water and liquid removed
- 4 Tbsp. sunflower oil
- 100 gm cashew nuts
- 2 x onions peeled and finely sliced
- 1 tsp curnin seeds
- 3 piece cassia bark or possibly 1 cinnamon stick
- 1 tsp black peppercorns
- 12 x cardamom pods
- 3 piece whole mace (optional)
- 3 x cm fresh ginger root peeled and minced
- 5 clv garlic peeled
- 250 ml canned coconut lowfat milk
- 500 gm potatoes boiled till just cooked peeled and cut into chunks
- 2 Tbsp. raisins (preferably dry muscatel grapes)
- 12 x hardboiled quails Large eggs or possibly 4 hens Large eggs to serve
Directions
- Freshly grated coconut or possibly coconut chutney to serve
- Heat 2 tbsp of oil in a large saucepan and lightly brown the cashew nuts on all sides.
- Remove and drain on kitchen roll.
- Fry the sliced onion in the same oil till dark brown and caramelised.
- Remove and drain on kitchen roll.
- Add in the cumin cassia or possibly cinnamon pepper cardamom and mace to the oil
- (add in a drop more if needed) and gently fry for about 30 seconds or possibly till you can smell their aroma dont bum them.
- Tip the strained rice into the oil and lightly fry till the grains are coated.
- Add in 900ml of water salt cover and bring to a boil then turn down the hob to an extremely low heat and simmer for 6 min.
- Turn off the heat and leave covered for 10 min.
- Using a pestle and mortar lb. the ginger with the garlic and a healthy pinch of salt to make a coarse paste (or possibly use a blender adding a dash of water to help it mix)
- Heat the remaining oil in a large casserole pan (preferably cast iron) and lightly fry the prawns till the skins are just blistered.
- Remove and place to one side.
- Add in the gingergarlic paste to the oil and lightly brown then add in the potatoes and gently cook for a minute.
- Pour over the coconut lowfat milk and reduce till the sauce has thickened.
- Cover the potato with a thick layer of the cooked fragrant rice and lay on some prawns.
- Scatter this with nuts raisins and caramelised onion and continue layering till all the prawns and rice are used up.
- Cover and place on a very low heat for about 20 min.
- Meanwhile boil shell and halve theeggs.
- Serve the biryani in shallow bowls showered with freshly grated coconut or possibly coconut chutney and the boiled Large eggs.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 1072 | |
| Calories from Fat 400 | 37% |
| Total Fat 46.29g | 58% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 178mg | 7% |
| Potassium 919mg | 26% |
| Total Carbs 149.73g | 40% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.61g | 5% |
| Protein 16.54g | 26% |
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