Layered soya prawn breyani

Soya prawn breyani, sour milk salad and carrot salad.PHOTOS: lethiwe makhanya
Soya prawn breyani, sour milk salad and carrot salad.PHOTOS: lethiwe makhanya

INGREDIENTS

800g soya prawns

2 cups basmati rice

half a cup breyani dhall

half cup butter ghee

3 teaspoons hurdhee powder

3 tablespoons mixed masala

1 tablespoon kashmiri chilli powder

5 cinnamon sticks

8 cloves

4 green elachi

half teaspoon mustard seeds

half teaspoon jeera seeds

1 teaspoon soomph seeds

2 aniseed

2 bay leaves

oil for deep frying

salt to taste

8 ripe jam tomatoes, grated

3 onions finely, chopped

4 green chillies, slit

I bunch dhania

1 bunch mint

6-8 curry leaves

6-8 medium potatoes cut into wedges

2 teaspoon ginger and garlic paste

few strands of saffron

1 cup maas

METHOD

Wash and soak basmati rice for 30 minutes, then boil with saffron, 4 cloves, 2 elachi, 1 teaspoon hurdhee powder and 1 and a half teaspoon salt. Let it cook until soft and set aside. Wash and boil breyani dhall until soft.

Deep-fry wedges in medium to hot oil until cooked. Then fry 2 onions until golden brown. Fry soya prawns until lightly browned and set aside.

In a deep based pot heat ghee, add mustard seeds, jeera seeds, cloves, cinnamon sticks, bay leaves, elachi, aniseed and soomph for a few seconds, then add remaining onions, green chillies and curry leaves. Once it has turned lightly brown add hurdhee powder, kashmiri chilli powder and masala and fry for few seconds then add ginger and garlic paste and maas let it cook for a minute then add grated tomatoes and salt to taste then cook for another 30-40 minutes on medium to low heat.

LAYERING OF BREYANI

In a big pot add cooked rice, breyani dhall, potatoes, soya prawns, fried onions and curry. Continue until the last layer. Keep some rice for last layer. Then garnish with chopped dhania and mint. Let breyani simmer on low for 15 minutes on low. Serve with maas or carrot salad.
BURFEE

INGREDIENTS

500g Klim

155g Nestlé cream

125g butter ghee

500g icing sugar

250g sugar

250ml milk

500ml fresh cream

5ml freshly ground green elachi

5ml rose essence

coloured almonds for decorating.

Method

Mix Klim and Nestlé cream and food process until it resembles bread crumbs, sift icing sugar and add elachi powder to mixture and set aside.

In a heavy pot boil milk, sugar, cream and make a thick syrup - then add ghee and rose essence, lower heat and add Klim mixture and cook for 5 minutes. Then remove mixture and set on a tray or cool before pipping. Lastly decorate with coloured almonds and edible dust.

Recipes courtesy of Dhanendra Rajbally

Ingredients

500g Klim

155g Nestlé cream

125g butter ghee

500g icing sugar

250g sugar

250ml milk

500ml fresh cream

5ml freshly ground green elachi

5ml rose essence

coloured almonds for decorating.

Method

Mix Klim and Nestlé cream and food process until it resembles bread crumbs, sift icing sugar and add elachi powder to mixture and set aside.

In a heavy pot boil milk, sugar, cream and make a thick syrup - then add ghee and rose essence, lower heat and add Klim mixture and cook for 5 minutes. Then remove mixture and set on a tray or cool before pipping. Lastly decorate with coloured almonds and edible dust.

Recipes courtesy of Dhanendra Rajbally

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