Saffron pilaf with malsi prawn curry

Method

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.

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Chef Washing the Fortune Basmati Rice

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.

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.

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.

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.

Chef Mixing Ingredients

Step 3:

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

Chef adding milk and coconut cream to the pot

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.

To serve

Step 1:

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