Ingredients & Instructions
- 2 Chicken Breasts
- A dozen Tiger Prawns
Cut the chicken breasts into bite sized pieces. Rub with a commercial kebab paste and leave overnight, Grill.
Peel the tiger prawns, marinade overnight in lime juice, chopped red chilli and garlic, Grill
- 4 Handfuls of Basmati Rice
Cook the rice until just tender, rinse in cold water and leave to drain and go cold.
- 1/2 tablespoon of panj phoran (an indian mix of whole spices available in any indian grocer)
- 2 broken cinnamon sticks
- 6 green cardamoms
Dry fry these until the seeds begin to pop, turn out onto a plate and leave aside
- 1 large onion sliced thinly
- 2 large red chillies sliced thinly
- 2 Garlic cloves sliced thinly
Brown the onions in a little oil, add the chilli and cook until it starts to take colour, add the garlic and cook off. By this stage the onion should be brown and slightly crispy but do not let the garlic burn. Turn out onto kitchen paper to drain
- 1 large onion, sliced thinly
- 12 mushrooms sliced thinly
- 1 inch piece of ginger, sliced into a fine julienne
- 3 garlic cloves finely chopped
- a cupful of frozen peas.
Fry the onion until soft, add the ginger and garlic and cook off, add the mushrooms and cook until the mushrooms are cooked through, add the peas, Set aside (you may need to drain off any excess liquid.
- 3 tablespoons of unsweetened desiccated coconut
- 2 tablespoon of turmeric powder
- oil
Heat the oil in a large pan, a wok is best. and add the toasted spices. Tilt the pan so that the oil puddles on one side and tip the coconut into the puddle, stir, as you do so the coconut should start to produce a foam, immediately add the turmeric and stir well.
Add the rice to the liquid in the pan and turn over with a fork over a gentle heat until the rice is a uniform yellow.
Add the onion and mushroom mix and stir through.
Add the chicken and prawns and stir through.
Cover the pan and heat gently until the dish is hot. Turn into a serving dish and sprinkle over the crispy onions.
You can eat this on it’s own with yoghurt of a vegetable curry.
