Name: Saffron and Apricot Keralan Prawn Biryani
Total time: 37 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 300g prawns; 300g basmati rice; 1 large onion, sliced; 2 tomatoes, chopped; 2 green chilies, slit; 1 tsp cumin seeds; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp red chili powder; 1 cup plain yogurt; 1/2 cup water; 10 cashew nuts; 10 raisins; 2 tbsp ghee; 1/2 tsp saffron threads; 2 tbsp apricot preserves

Saffron and Apricot Keralan Prawn Biryani

A sweet and aromatic touch with saffron and apricot.

37 minutes4 servings

Method

Soak saffron threads in a little water and mix into the rice. 1: Stir apricot preserves into the rice before serving.
Marinate prawns with yogurt, turmeric, red chili powder, and garam masala for 15 minutes.
In a pot, heat ghee, add cumin seeds, then onions, tomatoes, and green chilies. Cook until onions are golden.
Add marinated prawns, cook until pink. Add rice, water, cashew nuts, and raisins. Cover and simmer on low heat for 20 minutes.
Let rest for 10 minutes before serving. Check prawn temperature: 63°C (145°F).

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