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Prawn Biryani and Sweet Yoghurt Raita

If you're looking for a great cold weather dish this season, you can't beat this beautiful Prawn Biryani with Sweet Yoghurt Raita from the kitchens of The Cook Up with Adam Liaw.

Recipe By Adam Liaw

Cook Time 15 mins
Prawn Biryani and Sweet Yoghurt Raita

Ingredients

  • 300 g prawns, peeled, deveined
  • 450 g basmati rice, par-cooked
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp ghee
  • 5 cloves
  • 10 cardamom pods
  • 1 red onion, sliced
  • 1 thumb fresh ginger, finely grated
  • 4 cloves garlic, finely grated
  • 2 green Indian chillies, slit in half
  • 2 tbsp tomato paste concentrate
  • 3 tbsp sour cream
  • half bunch of coriander
  • 4 sprigs mint
  • Raita Ingredients
  • 200 g yoghurt
  • water
  • sugar, to taste
  • salt, to taste
  • 2 Lebanese cucumbers
  • 1 tbsp toasted cumin seeds
  • 2 sprigs of coriander

Directions

  1. 01

    Par-cook basmati with salt until rice is 80% cooked, drain and set aside.

  2. 02

    Marinate prawns for 10 – 15 minutes with red chilli powder and turmeric.

  3. 03

    In a pan add ghee followed by whole spices. Add sliced onion, once onions start to turn colour add the ginger and garlic paste, green chillies and stir.

  4. 04

    Add marinated prawns, followed by tomato paste and sour cream, then season to taste. Cook the prawns until they are 60% cooked.

  5. 05

    Line a baking tray with baking paper. Layer it with cooked basmati, followed by prawn mix, chopped coriander and mint and repeat this for 3 layers, finishing with a layer of rice.

  6. 06

    Cover the tray with foil and cook in the oven at 180˚C for 15 minutes.

  7. 07

    While the biryani is cooking, make the raita. Whisk the yoghurt with about 3 tablespoons of water, add sugar and salt to taste. Finely chop cucumber, combine with the yoghurt and garnish with toasted cumin seeds and fresh coriander.