Chicken biryani
Check out this chicken biryani (or Kachche murgh ki biryani) recipe from chef Dhruv Mittal of DUM Biryani House, London. It's packed with flavour and isn't too tricky, plus it's a great one-pot dish to feed the family
Hariyali (green masala) prawn and saffron pulao
Serves 6
Easy
Prep:
Cook:
plus soaking
A one-pot rice dish made elegant and dinner party worthy with the addition of herbs, saffron and plump pink prawns. It shares the same characteristics as a biryani but simplified for easy entertaining
Skip to ingredients
- 250g basmati rice
- 500g raw deveined king prawns
GREEN MASALA PASTE
- 75g corianderplus extra to serve
- 15g mint leaves
- 8 garlic clovespeeled
- thumb-sized piece of gingerpeeled and roughly chopped
- 3 green finger chillies
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 small onionquartered
- 1 lemonjuiced
TEMPERING
- 2 tbsp olive oil
- 2 tbsp ghee or butter
- 6 cloves
- 10 black peppercorns
- 5 green cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- a few saffron threads
TO SERVE
- pickled pink onions
- lemon wedges
- cucumber raita
- tomato, cucumber and red onion salad
Nutrition: per serving
- kcal267
- fat11g
- saturates4g
- carbs27g
- sugars1g
- fibre3g
- protein14g
- salt1.8g
Method
step 1
Put the rice in a bowl and cover with water for 30 mins. Meanwhile, blitz all the green masala paste ingredients in a food processor until smooth.
step 2
Drain the rice, then wash 3-4 times until the water runs clear.
step 3
For the tempering, heat the oil and ghee in a large lidded pan, then add the cloves, peppercorns, cardamom pods, bay leaves and cinnamon stick for 30 seconds to infuse the oil with flavour.
step 4
Add the drained rice and stir to coat in the oil mixture. Stir in the saffron, then add the masala paste, stir well, then pour over 525ml of just-boiled water and add 1½ tsp salt. Bring to a simmer, then stir in the prawns. Tightly shut the lid and let the rice cook over a low heat for 13-15 mins.
step 5
Once the water has been absorbed, turn off the heat and fluff the rice with a fork – this can be made a few hours in advance and reheated gently over a low heat.
step 6
Serve in the pot or tip out onto a platter finished with pink pickled onions and coriander. Serve the lemon wedges, raita and salad on the side.
