Prawn Biryani Appetizer
Ingredients
- 400 gWild shrimp (peeled)
- 200 gThai or basmati rice (rinsed)
- 100 gyogurt Indian (smooth)
- 2 tbspghee
- 2 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspGinger powder
- 4 pccardamom (whole)
- 3 pcClove
- 1 pcCinnamon stick
- 1 pinchSaffron (infused in a little hot water)
- 10 gMint fresh (chopped)
- 10 gFresh cilantro (chopped)
- 200 gBasmati Rice (rinsed until water runs clear)
Method
Plump, lightly seared prawns nestled in fragrant rice where every grain remains distinct. A fragrant steam of cardamom and mint rises as soon as the lid is lifted.
- 1
Mix prawns with Indian yogurt, turmeric, chili, and ginger. The flesh should be well coated in an orange paste. Let rest in the fridge.
- 2
Cook rice in a large pot of boiling salted water with cinnamon, cloves, and cardamom. Drain when the grain is still firm to the bite; it must not mush.
- 3
Heat ghee in a pan. Sweat sliced onions until deep golden. Add pressed garlic without burning it.
- 4
Place prawns at the bottom, cover with rice. Sprinkle with mint, coriander and pour infused saffron. Cover tightly. Cook on very low heat until steam escapes abundantly.
Frequently asked questions
How do you get this dish right?
- Never stir the rice once layered, or you will break the grains.
- If the lid is not airtight, seal it with a dough rim (flour and water) to trap all the moisture.
How long does this dish keep?
Store for 24h in the fridge. Reheat using steam to avoid drying out the prawns.
