Originating from the Persian word ‘biryan’, meaning ‘to fry’, Biryanis are packed with vibrant spices and flavour – and in this recipe, the sweetness of the prawns gives it a surprisingly delicate touch.
By Alex Everett
INGREDIENTS
SERVES 2
180g raw prawns, peeled
125g basmati rice
Vegetable oil, for frying
1 large onion, sliced
25g ghee
1/2 tsp black peppercorns
2 cloves
1 green cardamom pod
1 star anise
5 curry leaves
1/2 tbsp shrimp paste
2 green chillies, slit
1 tbs chopped coriander
1/2 tsp ground turmeric 1/2 tsp salt
250ml fish stock or water
Marinade
1 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt
10 curry leaves, chopped
1/2 tsp sugar
1/2 lime, zested and juiced
METHOD
Mix all the marinade ingredients together, add the prawns and set aside for 30 minutes.
Wash the rice in running water. Soak in cold water for 15 minutes, then drain.
Heat the oil in the deep fat fryer to 180ºC, add the onions and fry for 5–6 minutes or until golden. Alternatively, shallow-fry the onions in a frying pan. Remove and drain.
Heat the ghee in a wide heavy-based pan over a high heat. Add the cloves, star anise, cardamom pod, peppercorns and curry leaves, and when they crackle, add the fried onions. Reduce the heat to medium, add the shrimp paste and green chillies and sauté for 1 minute.
Add the coriander, turmeric, salt, rice and the fish stock or water and bring to the boil. When most of the liquid has been absorbed, and the rice is around 90% cooked, you will see small holes on the surface of rice in the casserole – at this stage, lower the heat and scatter over the marinated prawns. Cover with a tight-fitting lid and cook for 4–5 minutes (the prawns will cook in the steam).
Remove the lid and stir to mix the prawns through the rice, remove from heat, then put the lid back and set aside for 5 minutes for the flavours to mix through, and the biryani to rest.
If you’d like to discover more, Alex and her team of chefs run full and half day courses in their beautiful, purpose-built kitchens on the edge of Ashdown Forest, visit ashdowncookeryschool.co.uk for more details.
