Prawn Biriyani
Marinated prawns with selected spices and yogurt, perfectly cooked in an aromatic rice. A versatile biriyani dish with lots of flavour and featuring delectable sea food.
- Recipe serves:4
- Preparation Time25 Minutes
- Cooking Time25 Minutes
Ingredients
- 350g Basmathi rice
- 300g prawns
- 1 packet Knorr Biriyani Mix
- 1 cup yoghurt
- 150g onions, sliced
- 150g tomatoes, sliced
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1-2 green chilies, sliced
- 1 inch piece rampe
- 1-2 sprigs curry leaves
- 1 tablespoon ghee
- 1 tablespoon chili powder
- 20g Astra
- Handful of coriander leaves
- 100g fried onions to garnish
- 50g water to marinate
- 300ml water to cook
- ½ teaspoon salt
METHOD
- Marinate prawns with Knorr Biriyani Mix, chili powder, yoghurt and water. Set aside for 15 minutes. Meanwhile fry the onions for garnish and keep aside.
- In a pot, add Astra and ghee. Next add the ginger, garlic, green chili, rampe and curry leaves. Sauté till fragrant. Add the onion and tomatoes and sauté for a few minutes. Then add the marinated prawns and fry for a minute, add washed rice, salt and water. Bring to boil and slow cook with a lid on, till rice is done.
- Finally, add the coriander leaves, fried onion and mix well. Serve hot.
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Chef’s Tip:
Add cubed fish and cuttlefish rings for a yummy seafood biriyani.
