BIRYANI

Name: BIRYANI
Price range: $$

Region of Wales

A description of Main Courses

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Slightly hot curry

Restaurant Description

The origins of the biryani are its origins began in Persia as a rustic rice-and-meat dish it is mainly from city of Hyderabad in south India. It is a rice and meat mixture that is served with a curry sauce. Because the sauce is separate it is easier control the strength of the curry and is popular for that reason.

Alternative name: Biriyani, Biriani, Briyani, Breyani, Briani, Birani

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Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.