Special Malabar Prawn Biryani

Special Malabar Prawn Biryani

Made With Our Malabar Biryani
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
This biryani is based on the many seafood biryanis of the Malabar coast. These are often simple and delicious and mostly garnished with local cashew nuts and raisins. Here, we have also added the more elegant saffron-milk and crispy fried onions but do leave them out if you prefer - the dish is still delicious without.
Anjum Signature

Tailored to Taste
This biryani is based on the many seafood biryanis of the Malabar coast. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful. The butter is also optional for when it is a special occasion, leave out if you prefer.
Ingredients
  • 1 pack of The Spice Tailor Malabar Biryani (rice included)
  • 3 tsp. vegetable oil if frying onions or only 2 tsp. for the dish  
  • 200g large raw prawns, shelled and deveined
 
Optional extras
  • A good pinch of saffron 
  • 4 tbsp. milk
  • Handful of crispy onions (from one small onion) 
  • Freshly chopped coriander to garnish
Method
  1. Start by frying the onions. Heat 3 tsp. of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll. Drain the remaining oil into another bowl.
  2. Use 2 tsp. of that oil and reheat in a small-lidded pan, taking care not to overheat the oil.  Add the spices from the whole spice sachet and sizzle for 20 seconds.
  3. Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
  4. Meanwhile, simmer a good pinch of saffron strands in 4 tbsp. of milk and reduce by half, if using
  5. Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Evenly, spoon over the saffron milk and scatter over half the onions and coriander, if using.
  6. Cover and steam over the lowest heat for 5 minutes to heat through the rice. Garnish with remaining onions and coriander, if using.
Tailored to Taste
This biryani is based on the many seafood biryanis of the Malabar coast. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful. The butter is also optional for when it is a special occasion, leave out if you prefer.
  • 1 pack of The Spice Tailor Malabar Biryani (rice included)
  • 3 tsp. vegetable oil if frying onions or only 2 tsp. for the dish  
  • 200g large raw prawns, shelled and deveined
 
Optional extras
  • A good pinch of saffron 
  • 4 tbsp. milk
  • Handful of crispy onions (from one small onion) 
  • Freshly chopped coriander to garnish
  1. Start by frying the onions. Heat 3 tsp. of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll. Drain the remaining oil into another bowl.
  2. Use 2 tsp. of that oil and reheat in a small-lidded pan, taking care not to overheat the oil.  Add the spices from the whole spice sachet and sizzle for 20 seconds.
  3. Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
  4. Meanwhile, simmer a good pinch of saffron strands in 4 tbsp. of milk and reduce by half, if using
  5. Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Evenly, spoon over the saffron milk and scatter over half the onions and coriander, if using.
  6. Cover and steam over the lowest heat for 5 minutes to heat through the rice. Garnish with remaining onions and coriander, if using.
MADE WITH OUR DELICIOUS
Malabar Biryani

Inspired by the costal flavours of the Malabar region and traced back to dishes made by Muslim and Arab traders who settled here, this Biryani is mild in heat but aromatic and complex in flavour. Favoured local spices are interwoven with rich tomatoes and tempered with white poppy seeds and coconut. This dish is truly something special. An exciting and flavour-packed dish that might seem new but is soon loved by everyone.

Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice and steam on the hob.

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