Purr-fect Your Prawns and Roar Yourself Happy With This Tiger Prawn Biryani

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Tiger Prawn Biryani

Celebrate Diwali with this delicious Tiger Prawn Biryani which pairs perfectly with multi award-winning Cobra Beer which is Brewed Smooth for All Food; the finer bubbles and smoother mouthfeel making for a drink that pairs with all dishes this Diwali including this yummy Biriyani. Cobra Beer is vegan friendly and the 0% ABV offering in particular, Cobra Zero, would be ideal for those looking for a more traditional, alcohol-free Diwali this year.

Ingredients

For the marinade

  • 500 g prawns
  • 60 g yoghurt
  • 1 tbsp chilli powder
  • ½ tsp turmeric
  • 3 green chillies pierced
  • 30 g fried onion
  • 2 tsp garam masala
  • 1 tbsp garlic paste
  • ¾ tbsp ginger paste
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 4 cardamom pods
  • 4 cloves
  • 5 black peppercorns
  • Pinch of nutmeg
  • 1 tbsp oil
  • Juice of a lemon
  • salt

For the prawns

  • 1 onion finely sliced
  • 1 tomato sliced
  • Handful of coriander leaves chopped
  • ½ handful of mint leaves chopped
  • 3 tbsp oil

For the rice

  • 300 g basmati rice soaked for 30 minutes
  • 1 bay leaf
  • ½ tsp lemon juice
  • cinnamon stick
  • salt
  • 2 tbsp oil
  • water

For layering the dish

  • 30 g fried onions
  • A pinch of saffron soaked in a little water
  • 2 tbsp oil

Instructions

  • Combine all marinade ingredients in a large bowl and add the prawns. Mix well, cover and marinade for 30 minutes in the fridge.
  • To cook, heat oil in a large pan and add sliced onions. Cook until lightly golden.
  • Add the bay leaf, tomatoes and cook for a further minute.
  • Then add the marinated prawns, mix well and cook for around four minutes.
  • Add coriander and mint leaves and mix.
  • Meanwhile parboil your rice in water with the rest of the rice ingredients. You want the rice to be about three quarters cooked.
  • Layer up your biriyani! Top the prawns with fried onions followed by the rice.
  • Sprinkle the dish with saffron and cover. Cook on high for 5 minutes, followed by 10 minutes on a low heat.
  • Do not remove the lid and leave to rest for 10 minutes.
  • Once ready, spoon out into bowls or on to plate and serve alongside raita and a chilled bottle of Cobra Beer.
Course: Main Course
Cuisine: Indian
Keyword: Biryani, Rice, Tiger Prawns
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