Fish and Seafood Recipes - Prawn Biryani

Ingredients                 

• 450 g/1lb/2 cups basmati rice

• 45 ml/3 tbsp sunflower oil

• 2 onions, thinly sliced

• 600 ml/1 pt/2 1/2 cups canned coconut milk

• 300 ml/1 1/4 cups chicken stock

• 10 curry leaves

• 2 green chilies, seeded and chopped

• 450 g/1lb/4 cups peeled prawns (shrimp)

• Salt and freshly ground black pepper

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Method:

1. Soak the rice in cold water for 30 minutes. Drain well. Heat the oil in a saucepan and fry (sauté) the onion for 3 minutes until softened and golden.

2. Add the coconut milk and the stock. Stir, then add the drained rice, curry leaves and chilies.

3. Bring to the boil, reduce the heat, cover tightly and cook over a gentle heat for 20 minutes.

4. Quickly stir in the prawns and re-cover. Cook for a further 5 minutes or until the rice is tender and has absorbed all the liquid.

5. Fluff up with a fork and season to taste. Serve straight away.