a tasty and easy version, without ghee and coconut milk
Briyani Udang
Serves: 4
Level: Requires a bit of knowledge on the spices, but will impress your mother-in-law
Ingredients
2 packets of Donald & Lily Rempah Paste
2 cups of basmathi rice (soaked for ½ hour then drained )
500gm of fresh prawns
2 bay leaves
Salt and sugar, to taste
Lime juice, to taste
4 table spoons of melted butter
Saffron (soaked in a little hot water )
Fried sliced shallots (bawang goreng)
Toasted Cashew Nuts
Coriander leaves, for garnishing
Directions
1) Fry dry the spices until fragrant: 1 cinnamon stick, pinch of fennel seeds, 2 star anise leaves
2) Rinse the soaked basmathi rice, cook with bay leaves, salt and dried spices. Fluff up rice and
leave aside.
3) In a pan, saute the prawns with Donald & Lily's Rempah paste, add in a dash of lime juice
and water with salt and sugar, to taste
4) Add the cooked prawns onto the basmathi rice. Drizzle some melted butter with soaked
saffron. Top with coriander leaves, cover the lid.
5) Let your dish sit on a small fire for 2 minutes, or until fragrant.
6) Open the lid, fluff up the rice with a fork and then top with extra coriander leaves, fried
shallots or onions with toasted cashew nuts.
7) Eat it with papadoms while rice is hot, and serve on banana leaves. Burp!!
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