Prawn Biryani Appetizer

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 594
• Protein: 32 g
• Carbs: 90 g
• Fat: 11 g

Ingredients

• 400 g Wild shrimp ( peeled )
• 200 g Thai or basmati rice ( rinsed )
• 100 g yogurt Indian ( smooth )
• 2 tbsp ghee
• 2 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp Ginger powder
• 4 piece cardamom ( whole )
• 3 piece Clove
• 1 piece Cinnamon stick
• 1 pinch Saffron ( infused in a little hot water )
• 10 g Mint fresh ( chopped )
• 10 g Fresh cilantro ( chopped )
• 200 g Basmati Rice ( rinsed until water runs clear )

Instructions

1. Marinating prawns

   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. Parboiling rice

   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. Sweating aromatics

   Heat ghee in a pan. Sweat sliced onions until deep golden. Add pressed garlic without burning it.

4. Layering and steaming

   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.

Chef's tips

• 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.

Storage

Store for 24h in the fridge. Reheat using steam to avoid drying out the prawns.