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Prawn biriani

11 September 2006

Use basmati or long-grain rice. With a lightly spiced biriani basmati is worth using as it provides an additional and recognised flavour. Long-grain standsup to morerobust flavour combinations and reduces cost per portion.

Ingredients

(serves 12)

1.1kg korma sauce or equivalent
2kg large prawns peeled andcooked
1kg easy-cook basmati rice
1tbs saffronstrands
Flaked toasted almonds to garnish
1 onion sliced

Method

Lightly crush the saffron and mix in 100ml of tepid water. Set aside. Add rice to boiling water. Boil for 10 minutes. Drain well. Fry the onions in a little oil until crispy drain.

Meanwhile heat sauce and stir in the prawns. Simmer gently for 3 minutes.

Cover the surface of the sauce with a layer of the parboiled rice and spoon into a pyramid shape. Drizzle over the saffron and soaking water. Cover the pan with a clean folded cloth and the pan lid. Reduce the heat and cook for 10 minutes.

Remove from the heat. Make three holes in the rice with a spoon handle replace the cloth and lid and leave to stand for five minutes.

Sprinkle over the almonds and crispy onions. Serve immediately.

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