Booths King Prawn and Saffron Biryani festive recipe

Serves: 4 l Prep time: 30 minutes l

Cook time: 25 minutes

Ingredients

For the sauce

50ml vegetable oil

One onion, diced

Two cloves garlic, crushed

One tsp fresh ginger

One tsp madras curry powder

One cinnamon stick

Half tsp cumin seeds

Half tsp coriander seeds

Six cloves

Four cardamom pods

Quarter tsp chilli flakes

One star anise

One tin chopped tomatoes

100ml water

Salt and pepper

For the rice

One chicken stock cube made up with 500ml water

100g basmati rice

1g saffron

400g raw tiger prawns

TO GARNISH

One tbsp coriander, chopped

One green chilli, sliced

15g almond flakes

Method

1. Pre-heat the oven to 200°C/fan 180°C/gas mark 6

2. Heat the oil in a saucepan and fry the diced onions.

3. Add the garlic, fresh ginger and all of the dried spices and continue to cook til golden.

4. Add the chopped tomatoes and water and simmer for 5 minutes, season to taste then remove from the heat.

5. Cook the basmati rice in the chicken stock and saffron for 12 minutes until light and fluffy.

6. In a large oven proof dish, assemble your biryani as follows: third of the rice, third of the curry sauce, half of the raw prawns. Repeat. Finish with the final third of basmati rice.

7. Cover and bake in the oven for 10 minutes.

8. Remove from the oven and garnish with the coriander, green chilli and flaked almonds.

9. Serve with the remaining curry sauce.

Chef's tip: Add a few teaspoons of rose water when layering up the biryani. This adds a touch of luxury and a great aroma