Prawn Biryani with Deep Fried Soft Boiled Eggs
This simple little Prawn Biryani is absolutely delicious and is served with deep fried soft boiled eggs. Flavoursome, fresh and so yummy!
Ingredients
- 2tbsp olive oil
- 25g butter
- 1 onion, peeled and finely diced
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 2tsp mild chilli powder
- 2tsp garam masala
- 1bsp fresh fenugreek leaves, finely chopped
- few curry leaves
- 1 tbs nigella seeds
- 1 small bunch coriander, chopped
- 200g long grain rice
- 500ml water
- 400g prawns
Eggs:
- 6 eggs soft boiled
- 25g seasoned flour
- 1 tsp ground cumin
- 75g panko bread crumbs
- 1 tbs nigella seeds
- 2 eggs beaten
Method
Cook the onions in the oil and butter for about 8 minutes or until lightly coloured and softened.
Add the cinnamon sticks, bay leaves and cardamom pods and continue to fry for a further minute before adding in the chilli powder, garam masala and fenugreek leaves. Stir and fry for one more minute, add the rice. Cover in water and stir, top with prawns and cover in greaseproof paper with a hole in the middle. Pop in the oven 15 to 20 minutes.
Heat veg oil to 170c.
Mix the cumin with the seasoned flour. In a separate bowl mix the the nigella seeds, a little torn coriander and the breadcrumbs. Roll the eggs in the flour mix, then the beaten egg mix and then in the breadcrumb mix. Deep fry the eggs for 30 seconds, cut in half and sit on top of the biriyani.
Ingredients
- 2tbsp olive oil
- 25g butter
- 1 onion, peeled and finely diced
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 2tsp mild chilli powder
- 2tsp garam masala
- 1bsp fresh fenugreek leaves, finely chopped
- few curry leaves
- 1 tbs nigella seeds
- 1 small bunch coriander, chopped
- 200g long grain rice
- 500ml water
- 400g prawns
Eggs:
- 6 eggs soft boiled
- 25g seasoned flour
- 1 tsp ground cumin
- 75g panko bread crumbs
- 1 tbs nigella seeds
- 2 eggs beaten
Method
Cook the onions in the oil and butter for about 8 minutes or until lightly coloured and softened.
Add the cinnamon sticks, bay leaves and cardamom pods and continue to fry for a further minute before adding in the chilli powder, garam masala and fenugreek leaves. Stir and fry for one more minute, add the rice. Cover in water and stir, top with prawns and cover in greaseproof paper with a hole in the middle. Pop in the oven 15 to 20 minutes.
Heat veg oil to 170c.
Mix the cumin with the seasoned flour. In a separate bowl mix the the nigella seeds, a little torn coriander and the breadcrumbs. Roll the eggs in the flour mix, then the beaten egg mix and then in the breadcrumb mix. Deep fry the eggs for 30 seconds, cut in half and sit on top of the biriyani.
