Prawn and Saffron Biryani
Prawn and Saffron Biryani

Ingredients

Method

  • 500g basmati rice
  • Large pinch of saffron
  • 1 cinnamon stick
  • 2 tsp sea salt
  • For the Sauce
  • 80g butter
  • 5 chopped garlic cloves
  • 2 onions, chopped
  • 2 tsp salt
  • ½ lemon
  • 2 red chillies, quartered
  • ½ tsp turmeric
  • 1 tsp garam masala
  • Handful of parsley, chopped
  • 350g king prawns, peeled
  • 5 tbsp olive oil
  • Put the rice, saffron, sea salt, and cinnamon together with 1.5 litres of cold water. Bring to the boil, cook for 8 mins, and then drain and set aside.
  • Heat a saucepan, add the butter, and fry the garlic for 4 mins. Add the onions and salt, and cook to soften. Squeeze in the lemon, and add some of the rind to the pan. Add the chillies, turmeric, and garam masala, and stir for 5 mins to cook the spices. Remove the pan from the heat, add the prawns and the parsley, and stir well (the prawns will steam in the biryani, so don’t worry!).
  • Take another large pan, and pour the oil into the base and swirl to coat. Pop in half the rice, and spread evenly. Put all of the prawn mixture on top of the rice, then layer the remaining rice on top of the prawns. Put the lid on, cook on a high heat for 5 mins, then turn the heat right down and cook for 20 mins more. Serve immediately.
40 mins
4 serving
This recipe pairs perfectly with the SC Pannell 'Arido' Rosé 2019 from McLaren Vale, Australia.

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