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