Stargazy Prawn Biryani with Apple-Raisin Raita.
Stargazy Prawn Biryani with Apple-Raisin Raita.
Stargazy Prawn Biriyani
BIRIYANI
Rice
300 gm basmati rice, washed and soaked in water for 20 minutes
1 tbsp oil
1 bay leaf
2 green cardamom
1” cinnamon stick
700 ml water
Heat oil in a pan and saute spices. Add rice, followed by boiling water. Bring to boil and then simmer until water evaporates and rice is cooked. Keep it covered, until needed.
MARINATION
500 g medium size tiger prawns, cleaned
1 tsp red chilli powder
¼ tsp black pepper powder
½ tsp turmeric powder
½ tsp biriyani masala
1 tsp garlic paste
1 tsp ginger paste
Salt to taste
Mix all the ingredients and marinate the prawns for 15-20 minutes.
BIRIYANI GRAVY
4 tbsp vegetable oil
½ tsp cumin seeds
1 bay leaf
3 green cardamoms
3 cloves
1 tsp cumin powder
¼ tsp black pepper powder
¼ tsp cinnamon powder
1 ½ tsp biriyani masala powder
½ tsp red chilli powder
1 tsp ginger-garlic paste
500 gm tomato puree or passata
2 medium brown onions, thinly sliced, deep-fried
100 ml yoghurt, whisked
50 ml single cream
3 tbsp finely chopped coriander leaves
2 tbsp finely chopped mint leaves
15-20 cashew nuts, toasted
2 tbsp raisins, soaked in water
2 tbsp dried rose petals
3 tbsp rose water
Salt to taste
Heat 2 tbsp oil in a large pan and saute cumin, bay leaf, green cardamom and cloves. Saute until spices crackle to release the flavour. Add the ginger-garlic paste and saute, add tomato puree with cumin, black pepper, cinnamon, red chilli and biriyani masala powders. Cook for 5-7 minutes, add the fried onions and bring to a simmer. Add chopped coriander and mint leaves. Add the cream and yoghurt. Simmer for further 3-4 minutes.
Heat 2 tbsp oil in a separate pan and saute prawns until they turn light pink in colour and curl up. Add them to the biriyani gravy and bring it to simmer for 3-4 minutes. Keep it aside.
FINISHING
Prawns heads:
7 large prawn with head on but shell peeled, deep fried or roasted
1 pre-rolled short-crust pastry
1 egg for egg wash
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp black sesame seeds
½ tsp white sesame seeds
Sea salt flakes
Preheat the oven to 200c.
Add half of the cooked rice in a large pan or pie dish, followed by prawns in biriyani gravy. Top with remaining rice. Garnish with nuts, raisins and rose petals and sprinkle rose water.
Brush the edges of the pan with egg and place the pre-rolled short curst pastry on top, making sure to crimp the edges to seal the pastry. Cut seven 1″ holes in the pastry about 1″ from the edges; insert whole prawns tails first, leaving heads and few legs poking out. Brush top of pastry with egg; sprinkle the spice seeds and salt on to the pastry, bake until golden brown, about 30 minutes.
Serve it hot with apple-raisin raita.
APPLE-RAISIN RAITA
200 gm Greek yoghurt, whisked
1 tsp toasted cumin, powdered
1 granny smith apple, cored and chopped
2 tbsp raisins, soaked in warm water
3 tbsp finely chopped mint leaves
Mix all the ingredients together and keep it refrigerated until required.
ATUL’S BIRIYANI MASALA
2 Indian bay leaf
2 star anise
14 green cardamoms
3 black cardamoms
5X2” cinnamon sticks
1 tbsp cloves
2 tbsp fennel seeds
1 tsp black pepper corns
5-6 tbsp coriander powder (20gms)
2 tbsp caraway seeds (Shahi Jeera)
1 blade mace
½ tsp nutmeg
4 stone flowers
1 tbsp dried rose petals
¼ tsp saffron strands
Toast all the spices under the grill or in a dry pan – one by one. Allow the spices to cool a little and then blend them in spice grinder to a fine powder. Pass the spices through a sieve to remove any big or large pieces. Store the spice powder in an air tight spice tin or container. Use with in 3 months.
