About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, August 16, 2012

PRAWN BIRYANI

PRAWN BIRYANI


1kg big prawn,remove skin and clean (i did't remove the skin)

1/ cup yoghurt's

1/2 cup water

4 tomato,chopped

2 tsp chili powder

2 tsp coriander powder

1 tsp cumin powder

11/2 tbsp biryani powder

1 cube chicken stock,if you like

100gm mints leafs,chopped

Salt to taste

Blend with 1/2 cup water

4cm ginger

10 garlic

5 red chilis

9 green chilis

7 shallots

2 tbsp grated coconut

For tempering

1 big onion,sliced finely

7 tbsp ghee


1. Heat the ghee ,fry the onions until light brown. Add in the blend paste,tomato,all the powder , yogurts and water and stir well and cook till oil rise.

2. Add in the prawns and cook until the prawn are cook. Don't over cook the prawns.Add in the mints leafs and stir well remove from the heat.

RICE

1 kg basmathi rice,soaked for 1 hour and drain

50gm mints leafs,chopped

50gm coriander leafs,chopped

1-2 tbsp lime juice

1-2 cube chicken stock for taste,if you like

51/4 cup water,more less

Salt to taste

(A)

2-3 tbsp ghee

1 big onion,finely sliced

2 star anise

2 stick cinnamon

4 cardamons

1. Heat the ghee and add A fry until fragrant and when the onion turn brown add in all the other ingredients and stir well transfer to the rice cooker and cook until done

Garnishing

1 tin green peas

Some cashewnuts


Take  large dish and add some rice put a layer of prawns and sprinkle some gravy and the green and cashewnuts . Then layer another spoon full of rice and again sprinkle with the gravy and the green bean and cashwnuts. Repeat until all the rice and prawns.
Cover and serve after 1 hour
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