Saffron pilaf with malsi prawn curry

Goodman Fielder Food Service
Saffron pilaf with malsi prawn curry

Saffron pilaf with malsi prawn curry

Posted on 4th June 2019
This saffron rice pilaf with our Fortune Basmati Rice is easy and quick to make. Paired with a creamy prawn curry, it's the perfect dinner option for your menu.
Makes 4, scale as needed.

Ingredients

AmountMeasureName
400 g Fortune Biryani Special Basmati Rice
100 g Pistachios
100 g Cashews
200 g Goodman Fielder Ingredients Sultanas
1 each Bay Leaf
7 g Cardamon Pods
2 each Cinnamon Stick
7 g Turmeric
100 mL Saffron Infused Milk
8 g Ghee
8 each Prawns
250 mL Coconut Cream
100 mL Milk
10 g Pomegranate
15 g Garlic Paste
15 g Ginger Paste
1 each Tomato (Diced)
7 g Fennel Seeds
7 g Garam Masala
15 g Cumin
7 g Coriander Powder
7 g Chilli Flakes
15 g Onion (Minced)
7 g Fenugreek
15 g Sugar
1 each Parsley (Bunch)

Method

Image of the raw ingredients for the prawn curry

Making the saffron pilaf

Step 1:

Wash the Fortune Basmati Rice and soak for 30 minutes. Melt 2 tablespoons of ghee in a pot on medium heat. Once it has melted add 1 cinnamon stick that has been hand crushed and cardamom pods, then add your washed rice.

Adding the spices and rice to the pot

Step 2:

Pour the saffron infused milk into the pot; this brings the colour and flavour of the spice to the rice. Then, add sugar, salt and water. For the water, use the knuckle trick; cover the rice with water, place your finger in the pot and ensure it is a knuckle over the rice. Bring to a boil.

Pouring in the milk and water

Step 3:

Add half of your Goodman Fielder Ingredients Sultanas to the rice and stir well. Keep on the heat for 10 minutes, until it becomes fluffy and the water has drained.

Adding the Goodman Fielder Ingredients Sultanas to the rice

Making the malsi prawn curry

Step 1:

Melt 2 tablespoons of ghee in a pot and bring to a boil. Then, add your minced garlic, ginger and onion. Stir well.

Melting the Ghee on the heat

Adding onion, garlic and ginger

Step 2:

Add your salt and sugar, followed by all of your spices; cumin powder, coriander powder, turmeric, bay leaf, 4 cardamon pods, 1 cinnamon stick, 3 pods of cloves, chilli flakes, onion, garam masala and fenugreek. Then, add the diced tomatoes and simmer for 5 minutes.

Adding spices to the pot

Step 3:

Slowly add the milk and coconut cream to the pot, stir and cook for 3 to 4 minutes.

Step 4:

Placed the deshelled prawns in the mixture and simmer for 6 minutes. To finish, add your lemon juice and a handful of parsley.

Placing the deshelled prawns to the curry

To serve

Step 1:

Serve the rice on the side, followed by the curry and garnish with the remaining sultanas, pistachios, cashews and pomegranate.

Plating the curry and rice

Message from chef Avik Kanjilal

Avik Kanjilal

The bright colouring of the¬†saffron rice pilaf and the overall flavours and smells that are released from this dish are to-die-for. You can make this ahead of service and keep it on a low heat until it’s ordered. Bring some international flavour into your kitchen.

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