Prawn Curry Biryani

Ingredients:

• 4 packages microwaveable basmati rice (or 7 cups cooked rice)
• 450 g large shrimp
• 3 large shallots, halved and thinly sliced
• 6 tbsp (90 g) butter, melted
• 2 tsp peeled grated ginger
• 2 cloves of garlic, finely grated
• 2 tsp curry powder
• 1 tsp. garam masala
• 1/2 tsp paprika
• 1 cup cilantro and/or mint, coarsely chopped
• Yogurt and chopped toasted cashews for garnish

Preparation:

1. Place the baking sheet in the upper third of the oven; preheat to 250°C.
   
   Place the shallots, 1 tablespoon melted butter, and season with salt on a baking sheet; spread them in a single layer. Cook until softened, 5 to 7 minutes.
2. Peel the shrimp and open the butterflyMake a deep cut down the center of the shrimp's back, from head to tail. Remove the vein with the tip of a knife. Spread the shrimp along the cut so it lies flat. Place in a large bowl.
3. Combine the remaining 5 tablespoons melted butter, ginger, garlic, curry powder and garam masala In a separate large bowl, drizzle the shrimp with 2 tablespoons of the herb oil; add the paprika, season with salt, and toss to coat. Add the rice, 1 teaspoon of salt, and 1/2 cup of the herbs to the remaining herb oil; toss to coat.
4. Place the shrimp on the baking sheet with the shallots and spread them out into a single layer. Spread the rice mixture on top in an even layer and pour 1/4 cup of water over it. Cover with foil and bake until the rice is heated through and the shrimp are cooked through, 16-18 minutes.
   
   Mix the shrimp and rice together with a fork. Season with salt and toss with 1/2 cup of the remaining herbs. Top the beriyani with yogurt and sprinkle with cashews.
   
   Coconut Recipe biryani with potatoes and cauliflower.