SA Lockdown – Day30
I don’t eat very spicy or a lot of Indian cuisine, but I do enjoy it now and again.
I made this easy and uncomplicated Breyani and it was thoroughly enjoyed by my husband.
This should serve 2 healthy portions or 3 small portions.
The Prawns I used were wild ones that were medium/large in size.
Ingredients:
1 cup Basmati Rice
3 tbsp Butter
Oil
16 medium to large Prawns (shelled and de-veined)
½ tsp ground Turmeric
2 tsp Chilli Powder
½ tsp Salt
2 large Onion – thinly sliced
¼ tsp Saffron Strands
¼ cup hot Water
¼ tsp ground Clove
1 Cinnamon stick
1 Bay Leaf
2 Green Chilli, cut in half
1 tbsp freshly ground Ginger & Garlic
1 Tomato, diced
3 tsp ground Coriander
1 tsp Garam Masala
¼ cup Yoghurt
¼ cup Mint leaves – finely chopped
¼ cup Coriander leaves – finely chopped
Method:
1. Wash and soak the Basmati Rice in water for 30 minutes.
2. Parboil Rice with required amount of water and a tsp of Butter over medium heat. Drain and keep the Rice aside.
3. Soak Saffron in hot and not boiling Water.
4. In a mixing bowl, add the Prawns, ¼ tsp Turmeric, 1 tsp Chilli Powder and Salt to taste and mix well and allow to rest for about 30 minutes.
5. Heat 1 tbsp Butter and 1 tbsp Oil with a ¼ tsp Cinnamon on moderate heat in a thick bottomed pot, add 1 Onion and fry until slightly crispy and brown, drain the excess oil and keep it aside Onion.
6. In the same oil, add the marinated prawns and cook on moderate to high heat for about 2 minutes on each side, drain and put aside the cooked Prawns.
7. Now add the rest of the Butter and the Clove, Cinnamon Stick and Bay Leaf and sauté well.
8. Add the rest of the sliced Onion and the green Chilli and sauté until its transparent and golden brown in color then add the Ginger & Garlic and saute for about another a 1-2 minutes.
9. Add the diced Tomato and the rest of the Spices and Salt and cook until the Tomato is very soft.
10. Now add the Yoghurt and finely chopped Herbs, mix and cook for about a minute or so on high heat and then add the cooked Prawns and mix well.
11. Add the parboiled Rice over the Prawn mixture.
12. Pour the Saffron Water mixture over the Rice and then sprinkle the fried Onion over it.
13. Cover with a lid and cook on low heat for about 15 to 20 minutes until all the liquid has dried up and the Rice is fully cooked.
I served this with a Yoghurt, Mint and grated Cucumber sauce.
Enjoy and Keep Safe!
