Prawn Biryani

This is a great option for an iftar gathering. Ready in under an hour and a half, we've chosen to make ours with prawns - but the beauty of this dish is its versatility, so feel free to opt for any protein of your choice!
Prawn Biryani
ITP Images
Prawn Biryani
May 23, 2019
Preparation Time 20 minutes
Cooking Time 1 hour
Serves 4


PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra

INGREDIENTS

For the rice

½ tsp saffron
60ml milk, warmed
520g spinneysFOOD Long-Grain Basmati
Rice, soaked for 15 minutes

For the prawns

3 cloves garlic, finely grated
1 5cm piece ginger, peeled and finely grated
20g spinneysFOOD Fresh
Coriander, chopped
1 lemon, juiced
4 tomatoes, finely diced
125ml double-cream yoghurt
1 tsp spinneysFOOD Fine Turmeric
2 tsp spinneysFOOD Garam Masala
500g uncooked prawns (with shells), deveined
4 tbsp ghee
2 large onions, finely diced
2 spinneysFOOD Bay Leaves
A pinch of ground cloves
1 tsp fennel seeds, ground
4 cardamom pods, seeds only
1 spinneysFOOD Cinnamon Stick
2 star anise
½ tsp fenugreek powder

For the fried onions

2 large onions, finely sliced
Oil, for frying
20g spinneysFOOD Fresh Coriander, chopped

METHOD

  • 1

    n a small bowl, infuse the saffron in the milk for 10 minutes. Set aside

  • 2

    Parboil the rice for 10 minutes in salted water then rinse in cold water until the water runs clean

  • 3

    Pour the saffron-infused milk over the rice, cover and set aside

  • 4

    In a large bowl, combine the garlic, ginger, coriander leaves, lemon juice, tomatoes, yoghurt and spices. Stir to combine then add the prawns and toss to coat. Cover and leave to marinate in the fridge for 30 minutes

  • 5

    Heat 1 tbsp of ghee in a large, heavy-based pan on a medium-high heat and sauté the onions for 5 minutes or until softened and browned

  • 6

    Add the spices and sauté for 5 minutes or until fragrant

  • 7

    Add the yoghurt -marinated prawns, one at a time. Turn until the prawns are slightly brown on both sides. Simmer for 5 minutes on a low heat

  • 8

    To make the fried onions, place a large pot of oil over a high heat and bring to 180°C. Drop the onion slices in batches and fry until golden. Drain on a paper towel and set aside

  • 9

    Preheat the oven to 150°C, gas mark 2

  • 10

    Grease a deep baking dish or pot with butter so the rice doesn’t stick to the base

  • 11

    Spoon in half the rice, topped with half the prawn, half the onions and half the coriander. Repeat the process, ending with a layer of rice

  • 12

    Place a lid on top and bake for 45 minutes or until the rice is cooked

  • 13

    Serve warm

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