Gongura Prawn Biryani

Method

1. 1

   To a pan/pot, add oil. Once hot, add the garlic along with the green chillis. Cook until fragrant and lightly golden. Add the gongura leaves followed by the coriander leaves and cook until wilted, around 5 minutes on a medium heat. Transfer the mixture to a plate and let it cool. Once cooled, blend into a smooth paste, adding a little water if necessary.

   Sunflower OilGarlicGreen ChilliGongura Leaves/Sorrel LeavesCoriander Leaves

2. 2

   To a pot, add ghee, followed by the whole spices. Toast for 3 minutes on a medium heat or until aromatic. Add the green chillis and the onions and saute for 8 - 10 minutes, on a medium heat, until deeply golden. Add the ginger garlic paste and spice powders and mix to combine well.

   ClovesRed Chilli PowderGinger Garlic PasteOnionSaltCoriander PowderGheeBay LeavesTurmeric PowderStar AniseCinnamonGreen CardamomGreen ChilliCumin Powder

3. 3

   Add the gongura paste and the prawns and cook for 3 - 4 minutes. Once the paste starts sticking to the bottom of the pan, add the water and stir to mix well. Bring the mixture to a boil before adding the soaked and strained rice. Stir gently for 2 minutes, until the rice and the water level are the same. Close tightly with a lid and cook for 12 - 14 minutes on a low heat.

   Basmati RicePrawnsWaterSalt

4. 4

   Once the time has passed, turn the flame off and let the biryani rest for 15 minutes before opening the lid. Open the lid and add some ghee and fluff the rice. Enjoy with some lemon, green chilli and onions.

   Ghee