Brunch, Lunch, Seafood, Spicy Annie Muljiani Brunch, Lunch, Seafood, Spicy Annie Muljiani

Prawn biriyani

Biriyani is a delicious dish made by cooking fragrant basmati rice with poultry, fish, prawns, meat or vegetables adding yogurt, spices and lots of love. My simple version of prawn biriyani is so easy and takes minutes to prepare. Everyone always gets intimidated by biriyani, but seriously I find it the easiest dish and love impressing my guests with this luxurious dish.

Serves 6

Ingredients:

(a)

(b)

  • 3 potatoes cubed (1/4 inch)

  • 1/4 cup sunflower

  • 1 chopped onion

  • 1 roma chopped

  • 1 1/2 cups fried onions

  • 1/2 tsp garam masala

(c)

  • 1.5 Lb raw prawns deveined & shelled washed and dried.

Directions:

  1. Divide mixture (a) into half and marinate prawns in the mixture and refrigerate covered for half an hour

  2. In a dutch oven or deep roasting pan, add leftover mixture (a) and mixture (b) with potatoes and cook covered on medium high for 30 minutes or till potatoes are cooked through (checking often so mixture does not burn)

  3. Stir in marinated prawns and cook according to size of prawns. (small -medium prawns 3-4 mins, large prawns 5-8 minutes, jumbo prawns 8-9 minutes or till they turn pink.

Enjoy on saffron basmati rice as pictured. (Recipe below)

Ingredients:

Directions:

  1. Wash and rinse the basmati rice till the water is clear.

  2. In a medium sized pot, add rice and 4 cups water and soak for about 10 minutes.

  3. Add salt and boil rice till almost done (15 minutes). Remove rice into a colander and rinse out extra water. Add 1/4 cup fresh water and cover on minimum till fluffy.

  4. In a wok or deep frying pan, heat 1/2 tbsp butter and 1 1/2 tbsp sunflower oil. Add 1/2 tsp cumin whole, 1/4 tsp turmeric, 1/2 tbsp garlic paste, 1/4 cup fried onions and 7 saffron threads. Sautee for a minute and add half the cooked rice and stir fry all ingredients till rice is yellow in colur and all spices are mixed in . Remove rice onto serving platter and repeat process again with remaining ingredients.

Serve with a layer of biriyani sauce on top. Enjoy!

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Brunch, Lunch, Seafood Annie Muljiani Brunch, Lunch, Seafood Annie Muljiani

Fish tacos

The white fish isn’t grilled or breaded and fried, it’s marinated in a cilantro and jalapeno sauce with cumin and chipotle. The white fish is so flaky and the pico de gallo makes it so heavenly that you don’t miss the fried version at all. The cilantro sauce is also used in the pico de gallo mixture and the flavours are so tantalizing!

  • Serves 4

  • Prep time 20 mins

  • Cook time 20 mins

Ingredients:

  • 2 Lb white fish, washed and dried

  • 3 tsp sea salt

  • 1 Jalapeno

  • 1/3 cup olive oil

  • 1/2 tsp cumin ground

  • 1/4 tsp chipotle

  • 2 garlic cloves

  • 1 large bunch of cilantro

  • 1 medium tomato

  • 1/2 red onion

  • 1/2 cucumber

  • 2 limes

  • 1 avocado

  • 12 tortillas

Directions:

  1. Blend 1/2 the bunch of cilantro, jalapeno, oil, garlic, 1 tsp salt, chipotle, cumin and juice of 1/2 a lime. Coat the pieces of fish with 1/2 the mixture and place them in an oven tray. The other half of the mixture will be used in the pico de gallo.

  2. Bake the fish at 300 degrees for 20 minutes making sure it doesn’t get over cooked. It needs to be a bit flaky.

  3. While the fish bakes, chop red onion, tomato, red pepper, cucumber, 1/2 bunch cilantro, and the avocado.

  4. Add all chopped vegetables to the remaining cilantro mixture and add salt and juice of 1 lime and combine all the ingredients.

  5. Warm tortillas on a burner one at a time on medium heat till you see dark spots around the edges (30 seconds per side) Keep them warm until servings.

  6. Spoon white fish and add pico de gallo and enjoy your Mexican taco party!





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