Prawn Rice Vermicelli Briyani

Beehoon Briyani

I am a true, blue Singaporean Indian!  I like my fried rice vermicelli and I also like my briyani. And so, here I have a delicious meal for the upcoming Deepavali.  Instead of always having the usual Briyanis, for a change, why not cook a Prawn Rice Vermicelli Briyani guys and girls?!  Serve it with mixed vegetables Achar or a Raita.  If you do not want the hassle of scalding the dried rice vermicelli, buy some string hoppers (also known as Idiyappam or Puttu Mayam) and tear them up slightly to make this awesome Briyani.

TO PREPARE THE PRAWNS

50 g ginger paste

50 g garlic paste

50 g fish curry powder + 100 g water

1/2 cup water

700 g prawns

1 teaspoon salt

2 tablespoons Q.B.B Ghee

3 cm cinnamon stick

8 cloves

8 cardamoms

1 teaspoon fennel, coarsely pounded

180 g onions, sliced

3 ripe tomatoes, sliced

2 sprigs of curry leaves

30 g mint leaves, chopped

30 g coriander leaves, chopped

METHOD

  1. Combine the ginger-garlic paste, curry powder and water to make a paste.
  2. Heat the Q.B.B Ghee and fry the cinnamon, cloves, cardamoms and fennel till aromatic.
  3. Add in the onion slices and lemon grass pieces and sauté till golden brown.  Add in the tomatoes and curry leaves and sauté till the tomatoes become pulpy.
  4. Add the curry paste in and sauté till the oil separates.  Add prawns, chopped mint leaves and coriander leaves.  Cook covered, stirring occasionally  till the prawns are cooked and gravy thickens.
  5. Set aside.

TO MAKE THE BEE HOON

400 g dried rice vermicelli, soaked in cold water for about 1 hr.

3 tablespoons Q.B.B ghee

2 sticks cinnamon

6 cloves

6 cardamoms

150 g onions, finely chopped

100 g tomatoes, finely chopped

1 sprig of curry leaves

2 pandan leaves, cut into 3 cm pieces

250 ml chicken stock

1 red chilli, cut lengthwise

1 1/2 teaspoon salt

1 teaspoon yellow food colouring, mixed with 1 tablespoon milk

80 g raisins

100 g roasted cashew nuts

METHOD

  1. Bring some water to a boil in a pot and put in the soaked rice vermicelli.
  2. Cook the noodles for 2-3 minutes.  Remove from heat and drain in a colander.
  3. Run some cold water onto the noodles, drain it and keep aside.
  4. Heat the Q.B.B. ghee and fry the cinnamon, cloves and cardamoms until aromatic.
  5. Add in the onions and sauté till golden brown.
  6. Add in the tomatoes, curry leaves and pandan leaves.  Sauté till the tomatoes become soft.
  7. Add in the stock, red chilli and salt.  Bring to a boil and add in the cooked rice vermicelli .
  8. Stir fry till the stock is absorbed into the noodles and the noodles become soft.  If the stock is insufficient, add a little more.
  9. Drizzle the yellow colouring onto the noodles.
  10. Stir in the cooked prawns and dish out.
  11. Sprinkle with raisins and cashew nuts.

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