Prawn Biryani

Prawn Biryani cooked in rice cooker

My family loves biryani .  It's been sometime since I've cooked biryani, so I thought of making good use of some beautiful and fresh prawns we had. 

Not all biryanis are the same. The texture, moisture and flavours can differ vastly.

I like it less oily but at the same time not too dry. Spices provide the aroma and punch.  Vegetables are added in this recipe to add extra flavour and texture. I would call this a one pot meal . 

If u are short of time, in my opinion. Cooking biryani in a rice cooker  is a quick and easy way to have a hearty and fulfilling meal.

So here is my version of an easy biryani recipe with some Malaysian influence.

Ingredients

- 1/2 kilo prawn ( clean and de-veined) 

- 3 cups basmati rice (measure from rice

                                        cooker cup)

- l stalk lemon grass ( bruised)

- 1 pandan leaf ( cut into 4inch length)

- 12 shallots ( sliced)

- 2 medium size onions ( sliced)

- 2 inch ginger ( pounded)

- 3 cloves garlic ( pounded)

- 1 cube chicken stock

- 2 green chillies

- handful of mint leaves

- 1 cup cauliflower florets

- 1/2 red capsicum/bell pepper of any colour 

- 1 cinnamon stick

- 5 cardamom

- 5 cloves

- 2 star anise

- 3  tbsp ghee

- 2 big ripe tomatoes ( chopped)

- 1 tsp tumeric powder

- 3 tbsp plain yogurt

- 1 tsp garam masala powder

- 1 tbsp corriander seeds ( dry roasted)

- 1/2 tbsp fennel seeds ( dry roasted)

- 1/4 tsp black pepper ( dry roasted)

- squeeze of lemon juice

- 1 cup milk (measure from rice cooker cup)

Method:

1. Wash, rinse and soak basmati rice for 30

    minutes.

2. Dry roast corriander, fennel seeds and 

    black peppercorn. Pound them into a 

    fine powder. Set aside

3. Add oil in a pan, fry shallots on a medium 

    heat until shallots are brownish and crispy

    Set aside.

4. Marinate prawns with tumeric powder,

    1tbsp yogart, half of the fried shallots and 

    squeeze of lemon juice. Refrigerate 

5. In a food processor blend mint leaves and

    green chillies into a smooth paste. Set  bbaside

6. In a pan reuse 1 tbsp of the oil used to fry 

    the shallots and 2tbsp of ghee.Then add          cardamoms, star anise, cinnamon and

    cloves.  

7. When it sizzles add onions, ginger 

     garlic paste, daun pandan and lemon               grass. Fry them until onions are slightly 

     brown.

 

8.  Next add chopped tomatoes, mint and

     green chili paste, chicken stock and

     pounded spices powder. Cook with the

     lid closed until tomatoes become mushy.

     Stir frequently.

9. Add marinated prawns, the remaining of the fried shallots ( leave some for garnishing), 2 tbsp  of yogurt, cauliflower, capsicum/bell pepper and garam masala powder. Toss till combined. The gravy should be a kind of thick mixture.

10. Drain rice and add into the prawn

      mixture. Coat well.

11. Transfer into a rice cooker.

12. Add appropriate amount of water   

       depending on the rice cooker setting. 

13. Remove 1 cup of water and add 1 cup of 

      milk. ( Meaning 3 cups of rice = 6 cups

      of water... Add 5 cups of water + 1 cup

      Milk)

14. Press the cook button

15. Once the rice is cooked. Drizzle 1 tbsp of

      ghee on top of the rice and fluff the rice

      with a fork. Garnish with the remaining 

      fried shallots.

Serve with raita and papadom. 

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