Easy peasy prawn biryani

Do not get intimidated by the title. I can guarantee you saw the word biryani and thought nope, no way! that's not for me. But trust me, this is most definitely the easiest biryani you will ever make! This recipe was originally from Sorted Food which I've tweaked slightly, but check out their website and YouTube channel for amazing simple and delicious recipes.

Ingredients:

• 2 cups rice (feeds 4-6)
• 1 large onion (diced)
• 5 cloves garlic
• 4 cm piece root ginger
• 1 green chilli (finely sliced)
• 3 tblsp olive oil
• a knob of butter
• 1 handful cashew nuts
• 15 king prawns (de-veined, head off and shelled) (I get mine from Sainsbury's)
• 4 tblsp sultanas

Spices:

• 5 cardamom pods 
• 2 star anise
• 1 stick cinnamon
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp turmeric
• Freshly chopped coriander and red chilli to garnish

Method:

1. Pre-heat oven to 180℃. Sauté the onions, finely sliced garlic and ginger, green chilli, cashews and sultanas in 1 tblsp olive oil for 2 mins.
2. Add spices and prawns. Turn the heat to a medium low and cook for 3-5 mins until the prawns turn pink. (If using ready cooked prawns, 1-2 mins is fine)
3. Cook rice in salted water for 12 mins and drain.
4. Add a knob of butter to prawns, rest of the olive oil, half of chopped coriander and cook for a further 5 mins. Season with salt according to taste.
5. Place a layer of rice at the bottom of the dish. Next top with some of the prawns mixture. Repeat layers and then cover with foil. 
6. Place in the oven for 15 mins and garnish with coriander, chilli and caramelised onions. 

Caramelised onions:

1. Finely chop 1 red onion and sauté in a pan with 1 tblsp olive oil. Season with salt and pepper and a dash of lime juice. Let the onions cook on a low heat until translucent.

Hope you guys try this out, send me pics if you do!

Habeeebah xxx