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Special Malabar Prawn Biryani

This biryani is based on the many seafood biryanis of the Malabar coast. These are often simple and delicious and mostly garnished with local cashew nuts and raisins. Here, we have also added the more elegant saffron-milk and crispy fried onions but do leave them out if you prefer - the dish is still delicious without.
  • 2serves
  • 15mins prep
  • 10mins cook
Special Malabar Prawn Biryani
This biryani is based on the many seafood biryanis of the Malabar coast. These are often simple and delicious and mostly garnished with local cashew nuts and raisins. Here, we have also added the more elegant saffron-milk and crispy fried onions but do leave them out if you prefer - the dish is still delicious without.
Made with
Malabar Biryani

Malabar Biryani

4.9 (54)

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Ingredients

  • 1 pack of The Spice Tailor Malabar Biryani (rice included)
  • 3 tsp. vegetable oil if frying onions or only 2 tsp. for the dish  
  • 200g large raw prawns, shelled and deveined
 
Optional extras
  • A good pinch of saffron 
  • 4 tbsp. milk
  • Handful of crispy onions (from one small onion) 
  • Freshly chopped coriander to garnish

Method

  1. Start by frying the onions. Heat 3 tsp. of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll. Drain the remaining oil into another bowl.
  2. Use 2 tsp. of that oil and reheat in a small-lidded pan, taking care not to overheat the oil.  Add the spices from the whole spice sachet and sizzle for 20 seconds.
  3. Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
  4. Meanwhile, simmer a good pinch of saffron strands in 4 tbsp. of milk and reduce by half, if using
  5. Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Evenly, spoon over the saffron milk and scatter over half the onions and coriander, if using.
  6. Cover and steam over the lowest heat for 5 minutes to heat through the rice. Garnish with remaining onions and coriander, if using.

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