King prawn biryani is prepared using flavoured basmati rice.
Heat Rating – Mild
Ingredients:
1½ tablespoons of ghee
4 tablespoons of onion/capsicum mix
¼ teaspoon of salt
4 of size 6/8 prepared king prawns (method in our favourites book)
½ a boiled egg
8 to 10 peas
½ tablespoon of kasuri methi
2 teaspoons of mixed powder (recipe in our favourites book)
1 portion of pilau rice (recipe in our favourites book)
2 tablespoons of fresh coriander, chopped
4 or 5 sliced almonds
4 or 5 sultanas
2 slices of cucumber
2 wedges of tomato
3 sliced onion rings
Method:
- Turn the heat to medium and place a wok on the heat.
- Add the ghee and allow to heat up.
- Add the onion/capsicum mix and the salt. Stir for 45 seconds.
- Add the egg and peas. Stir and cook for 2 minutes.
- Add the king prawns and cook for 2 minutes.
- Add the kasuri methi and the mixed powder. Stir for 30 seconds.
- Add the rice and stir well.
- Cook for 2 minutes, stirring continuously.
- Add the coriander, almonds, and the sultanas. Stir in and cook for a further 1 minute.
- Serve, garnished with the cucumber, onion rings, a few coriander leaves, and the tomato.
