Malabar Prawns Biryani
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This biryani is based on the many seafood biryanis of the Malabar coast. These are often simple and delicious and mostly garnished with local cashew nuts and raisins. Here we have also added the more elegant saffron-milk and crispy fried onions but do leave them out if you prefer, the dish is still delicious without. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful. The butter is also optional for when it is a special occasion, leave out if you prefer.
Malabar Biryani
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Ingredients
  • 2 tsp vegetable oil
  • 1 packet of The Spice Tailor Malabar Biryani
  • 200g large raw prawns, shelled and deveined
  • A pinch of saffron
  • 4 tbsp milk
  • A few small cubes of butter
  • Handful of crispy onions (from one small onion)
  • Fistful of cashew nuts
  • 1 tbsp raisins
Method
  1. Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
  2. Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
  3. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’
  4. Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice
  5. Stir fry some cashew nuts and raisins until golden and puffed up respectively
  6. Dot over the rice a few small cubes of butter and sprinkle a handful of crispy fried onions, the cashew nuts and raisins on top
  7. Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.
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