Booths King Prawn and Saffron Biryani festive recipe
This recipe gives you some relief from the turkey, cheese and chocolates that seem to be all you eat around Christmas Day – and it has a welcome hit of spice.
Serves: 4 l Prep time: 30 minutes l
Cook time: 25 minutes
For the sauce
50ml vegetable oil
One onion, diced
Two cloves garlic, crushed
One tsp fresh ginger
One tsp madras curry powder
One cinnamon stick
Half tsp cumin seeds
Half tsp coriander seeds
Four cardamom pods
Quarter tsp chilli flakes
One star anise
One tin chopped tomatoes
Salt and pepper
For the rice
One chicken stock cube made up with 500ml water
100g basmati rice
400g raw tiger prawns
One tbsp coriander, chopped
One green chilli, sliced
15g almond flakes
1. Pre-heat the oven to 200°C/fan 180°C/gas mark 6
2. Heat the oil in a saucepan and fry the diced onions.
3. Add the garlic, fresh ginger and all of the dried spices and continue to cook til golden.
4. Add the chopped tomatoes and water and simmer for 5 minutes, season to taste then remove from the heat.
5. Cook the basmati rice in the chicken stock and saffron for 12 minutes until light and fluffy.
6. In a large oven proof dish, assemble your biryani as follows: third of the rice, third of the curry sauce, half of the raw prawns. Repeat. Finish with the final third of basmati rice.
7. Cover and bake in the oven for 10 minutes.
8. Remove from the oven and garnish with the coriander, green chilli and flaked almonds.
9. Serve with the remaining curry sauce.
Chef's tip: Add a few teaspoons of rose water when layering up the biryani. This adds a touch of luxury and a great aroma