Method
Ingredients
Ingredients
Rice
- 100g Tilda Easy Cook Basmati Rice
- 3 tbsp vegetable oil
- 300ml cold water
- 2 bay leaves
- 3 cardamom pods
- 3 cloves
- Salt and pepper
Curry
- 3 tbsp vegetable oil
- 1 medium onion, chopped
- 1 tsp black peppercorns
- 3 cardamom pods
- 3 cloves
- 1 stick lemon grass
- 4 curry leaves
- ½ tsp finely chopped ginger
- ½ tsp finely chopped garlic
- 300g king prawns, cleaned & uncooked
- 2 tsp mild curry powder
- Salt, to taste
- 1 tsp turmeric
- 100g tomatoes, roughly chopped
- 250ml coconut milk
- 50ml natural yoghurt
Garnish
- Onion, sliced and fried
- Cashew nuts, fried
- 2 boiled eggs, deep fried
- Cucumber raita
- Mango chutney
Method
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For the Rice - Heat the oil in a large non-stick saucepan and add the bay leaves, cardamom and cloves.
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Cook for 20 seconds over a moderate heat and then add the washed and drained rice, stirring well to coat each grain with oil.
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Add the water and season with salt and black pepper.
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Bring to the boil and simmer for 2 minutes, then turn down the heat and cover, cooking for a further 9-11 mins, or until the grains are just soft.
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Once cooked, take off the heat and leave to steam for a few more minutes.
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For the Curry - Heat the oil in a large heavy-based saucepan, add the onion and fry over moderate heat stirring often until well browned.
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Add the peppercorns, cinnamon stick, cardamom, cloves, lemon grass, curry leaves, ginger and garlic, stir well and then add the prawns.
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Add the curry powder, salt, turmeric and tomatoes and give the mixture a good stir.
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Pour in the coconut milk and some stock if necessary to loosen the mixture. Stir and then cook over a low heat for around 8-9 mins.
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Finally, add the yoghurt and the pre-prepared rice. Mix well, ensuring that all grains are covered with the curry sauce.
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For the Garnish - Portion the biryani into 2 serving bowls and garnish with fried onion, cashew nuts and the quartered deep fried boiled eggs.
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Ideal served with pots of cucumber raita and mango chutney.
