Ramona's Chicken and Prawn Biryani
- 2 Cups Rice
- 2 Bay leaves
- 2 Elachie (Cardamom pods)
- 2 Stick Cinnamon
- Egg yellow Food Colouring
- Half cup Lentils
- 1/4 Cup Vegetable Oil
- 1 Chopped Onion
- 1 Star Anise
- 1 Tbsp soomph (Fennel) seeds
- 1/4 Tsp crushed Garlic
- 1 Tsp Curry Powder (Spice Delite Bombay Masala)
- 1 Tsp Dhania/Jeera powder
- 1 Tsp Biryani Powder (found at Gorimas/any spice shop)
- Curry Leaves
- 2 Chopped Tomatoes
- 500g Chopped Chicken Fillet
- 1 Kg Cleaned Prawns
- Salt to taste
- Dhania for garnish
Boil 2cups of rice with 1 bay leaf, 2 elachie (cardamom) pods, 1 cinnamon stick and salt to taste.
Strain and sprinkle with egg yellow food colouring.
Boil half cup of lentils and keep aside.
In a pot, heat quarter cup of oil and fry 1 chopped onion with 1 cinnamon stick, 1 bay leaf, 1 star anise, 1 tbsp soomph (Fennel) seeds (from breyani spice mix).
Add 1tsp crushed ginger/garlic, 2tsp curry powder ( I used Spice Delite Bombay masala)
1 tsp dhania/jeera powder and 1tsp breyani powder (found at Gorimas/any spice shop) and curry leaves.
Add 2 chopped tomatoes and 500g chopped chicken fillet.
Cook for 5mins then add about 1kg cleaned prawns.
Add salt to taste.
Cook until water reduces a little..
Add lentils and rice over the curry..
Add blobs of butter on top and steam on very low heat for about 15mins.
Add boiled eggs and dhania to garnish.