While this biryani was actually made by a relative out of the leftovers from a BBQ we were all at, I will put in a recipe to make it from scratch because now that I’ve tried it myself, I love it and it’s the easiest thing on the planet. Before I start though, please biryani fanatics, don’t kill me for how simplified this is!
- 400g raw peeled king prawns (I used the frozen Ibco ones)
- 2 large onions, thinly sliced
- 3 large tomatoes, thinly sliced
- 2 green finger chilli, slit lengthwise
- 1 stick cinnamon
- 4 cloves
- 1 tsp minced ginger and garlic
- 1/4 tsp chilli powder
- 1/4 tsp garam masala powder
- 3 cups rice
- 6 cups water
- 2 tsp ghee
- Sprinkling of saffron soaked in 1 tsp warm milk
- Handful of coriander, chopped
- Heat the ghee and fry the onions, ginger, garlic, cloves and cinnamon. When the onions start turning translucent and soft, add the tomatoes and chilli powder.
- Fry this paste until the raw smell of the masalas go. Then add the rice and fry for 2 minutes. Add the water, lower the flame to medium, cover the pan and cook.
- When the rice looks half done, add the raw prawns, green chilli and the garam masala. Give the rice a good stir. Recover and cook until the prawns are done and the rice is dry. Before you take the rice off the flame, mix in the milky saffron and sprinkle with coriander.
- Serve immediately with a wedge of lemon, some pickle and a dollop of natural yoghurt.