Prawn Biryani and Sweet Yoghurt Raita

sbs.com.au

Jan Sessions

450 g basmati rice

salt and black pepper

300 g prawns, peeled, deveined

2 tsp red chilli powder

1 tsp turmeric powder

2 tbsp ghee

5 cloves

10 cardamom pods

1 cinnamon stick

1 red onion, sliced

3 cm x 4 cm piece ginger, finely grated

4 garlic cloves, finely grated

2 green Indian chillies, halved

2 tbsp tomato paste

3 tbsp sour cream

½ medium bunch coriander

4 sprigs mint

subheading: Sweet yoghurt raita:

200 g yoghurt

3 tbsp water

sugar, to taste

salt, to taste

2 Lebanese cucumbers, finely chopped

1 tbsp cumin seeds, toasted

2 sprigs coriander

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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