Thursday, July 8, 2010
~ Prawns Biryani with Olive Oil ~
Preparation Time: 10 minutes
Cooking Time: 45 minutes
500 g basmati rice
A few strands of saffron
1 / 4 teaspoon food color
2 teaspoon lemon juice
2 onions, sliced
2 teaspoon olive oil
1/2 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
4 garlic flakes, crushed
2 red chillies, broken
500 g prawns, wash, clean, deveined, head and tail removed
2 tomatoes, chopped
1/4 teaspoon sugar
1 tablespoon brown vinegar
Salt to taste
1 tablespoon / 3 teaspoon ghee
2 teaspoon chopped coriander leaves
2 hard boiled eggs, halved ( optional )
Parboil the rice in salted water. Drain and keep aside (Do not overcook rice ).
Add saffron and food color mixed with lemon juice to the rice.
In a pan, heat 1 teaspoon olive oil and fry sliced onions till brown.
Set half aside.
Add spice powders and broken red chillies to the remaining onions. Mix well.
Heat remaining 1 teaspoon olive oil. Add prawns and spice powder - brown onion - red chilli mix. Saute on a low heat for five minutes.
Add chopped tomatoes, sugar, vinegar and salt, and simmer till the prawns are cooked ( do not add water ) and the gravy thickens.
To assemble the biryani, grease the utensil with 2 teaspoon ghee.
Add a layer of rice, a layer of prawns mixture and a layer of remaining rice.
Sprinkle the rice with the remaining ghee ( 1 teaspoon ) and cover the container tightly.
Let the biryani cook on a low heat for 15 - 20 minutes.
Garnish with chopped coriander leaves, remaining brown onions and halved boiled eggs ( optional ). Serve hot.