Prawn saffron biryani recipe
 This saffron prawn biryani recipe is a lighter, zestier version of its meatier counterpart. A one-pot classic. 500g/1lb 2oz basmati rice large pinch saffron 1 small cinnamon stick 2 tsp salt 500g/1lb 2oz basmati rice large pinch saffron 1 small cinnamon stick 2 tsp salt 80g/3oz unsalted butter 5 garlic cloves, finely chopped 2 medium onions, finely chopped 2 tsp salt ½ lemon2 large red chillies, quartered ½ tsp ground turmeric 1 tsp Indian five-spice (panch phoran)a large handful fresh parsley, roughly chopped 350g/12oz raw king prawns, peeled5 tbsp olive oil 80g/3oz unsalted butter 5 garlic cloves, finely chopped 2 medium onions, finely chopped 2 tsp salt ½ lemon 2 large red chillies, quartered ½ tsp ground turmeric 1 tsp Indian five-spice (panch phoran) a large handful fresh parsley, roughly chopped 350g/12oz raw king prawns, peeled 5 tbsp olive oil Method Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Recipe tips Indian five-spice (panch phoran) is made up of cumin seeds, brown mustard seeds, fennel seeds, fenugreek and nigella seeds; if you can’t find it as a spice mixture, you can buy the spices separately in equal amounts, mix them together and store in a jar.