keralan prawn briyani

**
(3 votes)
KERALAN PRAWN BRIYANI
55 min
***
Dinner
FOR 6 PERSONS
PREPARATION (FOR 6 PORTIONS)
INGREDIENTS
for keralan prawn briyani
500 g raw tiger prawns,
peeled
1. Toss the prawns with chilli, turmeric and salt and set aside to marinate
1 tsp chilli powder
0.5 tsp turmeric powder
Salt
1 large onion, sliced
3 tbsps Robertsons ginger
paste
3 tbsps garlic paste
2.5 green chillies, left
whole but slit vertically
2 tbsps Robertsons
ground coriander
125 ml water
2 tbsps lemon juice
10 chopped mint leaves
or 1 tsp mint sauce
1.5 tsps garam masala
5 sprigs of chopped
coriander leaves or 2 tsp
coriander paste
350 g basmati rice
3 tbsps Flora Light
margarine
1 large onion, sliced
for 20 minutes.
2. Now cook the rice. Pour the water in a pot and add 350g of rice to it.
Cook in the microwave at full power for 20 minutes.
3. Meanwhile, heat the Flora Light margarine in a non-stick frying pan. Add
in the onion and fry, stirring, until softened. Take the rice pot from
microwave, mix in the fried onion with salt to taste and resume cooking
the rice in the microwave for the remaining time.
4. In the same frying pan, fry the marinated prawns in 2 batches. Fry each
batch of prawns on one side for 4–5 minutes, then turn the prawns and
fry for another minute. Using a slotted spoon, transfer them to a kitchen
towel.
5. Using the same pan, fry the onion for prawn masala till light brown. Add
ginger paste, garlic paste and green chillies and mix in. Add in ground and
fresh chopped coriander, 125ml water, salt, the fried prawns, lemon
juice, mint and garam masala and simmer gently.
6. Once the rice is cooked through, use a fork to fluff it up. Lightly mix the
rice and the prawn masala together and garnish with roasted cashew
nuts, raisins and fried onions. Serve with yogurt raita, hot pickle and
poppadoms.
1250 ml water
salt
Roasted cashew nuts
(optional)
Fried raisins (optional)
Fried onions (optional)