Cardamom Prawn Biryani

Directions

1. Freshly grated coconut or possibly coconut chutney to serve
2. Heat 2 tbsp of oil in a large saucepan and lightly brown the cashew nuts on all sides.
3. Remove and drain on kitchen roll.
4. Fry the sliced onion in the same oil till dark brown and caramelised.
5. Remove and drain on kitchen roll.
6. Add in the cumin cassia or possibly cinnamon pepper cardamom and mace to the oil
7. (add in a drop more if needed) and gently fry for about 30 seconds or possibly till you can smell their aroma dont bum them.
8. Tip the strained rice into the oil and lightly fry till the grains are coated.
9. Add in 900ml of water salt cover and bring to a boil then turn down the hob to an extremely low heat and simmer for 6 min.
10. Turn off the heat and leave covered for 10 min.
11. Using a pestle and mortar lb. the ginger with the garlic and a healthy pinch of salt to make a coarse paste (or possibly use a blender adding a dash of water to help it mix)
12. Heat the remaining oil in a large casserole pan (preferably cast iron) and lightly fry the prawns till the skins are just blistered.
13. Remove and place to one side.
14. Add in the gingergarlic paste to the oil and lightly brown then add in the potatoes and gently cook for a minute.
15. Pour over the coconut lowfat milk and reduce till the sauce has thickened.
16. Cover the potato with a thick layer of the cooked fragrant rice and lay on some prawns.
17. Scatter this with nuts raisins and caramelised onion and continue layering till all the prawns and rice are used up.
18. Cover and place on a very low heat for about 20 min.
19. Meanwhile boil shell and halve theeggs.
20. Serve the biryani in shallow bowls showered with freshly grated coconut or possibly coconut chutney and the boiled Large eggs.
21. Serves 4