Prawn Biryani, Chicken Salad And French Madeleines by Zarnak Sidhwa

Ingredients For Prawn Biryani:

• Prawns 1/2 kg
• Turmeric powder 1/2 tsp
• Chili powder 1 tsp
• Lemon juice 1 tsp
• Salt  to taste

Ingredients For Masala:

• Onion sliced 3
  
• Tomatoes chopped 2
  
• Ginger garlic paste 1 - 1/2 tbsp
  
• Green chilies  5-7
  
• Turmeric powder 1/4  tsp
  
• Yogurt 2 tbsp
  
• All spice powder 1 tsp
  
• All spice powder  1/2 tsp
• Mint leaves 8-10
  
• Coriander leaves 1/2 cup
  
• Salt to taste
  
• Oil  2 tbsp

Ingredients For Rice:

• Rice 2 cups
  
• Cloves 5
  
• Cardamom 2
  
• Cinnamon stick 2 small pieces
  
• Bay leaf 1
  
• Pepper corn 10
  
• Fennel seeds 1/2 tsp
  
• Salt to taste
• Saffron essence 1 tsp
  
• Milk  2 tbsp
  
• Fried onions  to garnish
  
• Cashew and raisins  to sprinkle

Method:

1. Marinate the prawns with turmeric powder, chili powder, lemon juice and salt.
2. Leave aside for at least 1 hr in the refrigerator.
3. Heat oil shallow fry the prawns for 4-5 minutes.
4. Do nit overcook, prawns becomes hard.
5. Remove and keep aside.
6. In the same pan add thinly sliced onion and salt to left over oil and saute until they are soft and light golden brown.
7. Add the ginger garlic and green chili paste and saute.
8. Add the chopped tomatoes and turmeric powder and cook until tomatoes are done.
9. Add in the yogurt and mix it well.
10. Add the fried prawns, cover and cook on low flame for 5 minutes.
11. Add half the chopped coriander leaves, mint leaves, and 1 tsp garam masala cover and cook for another 3 minutes.
12. Remove form fire and keep aside.
13. Wash the rice, soak for 30 minutes and drain.
14. Boil enough water in a deep vessel to cook 2 cups rice.
15. Add the whole spices and enough salt to the boiling water.
16. Add the rice and cook till it is done.
17. Drain the water immediately.
18. Spread a layer of rice in the bottom of a large pan and pour prawn masala over the rice.
19. Now add the rice and repeat the process.
20. Sprinkle ghee or oil, a pinch of garam masala, chopped coriander leaves and saffron essence and milk, let simmer on a very low.
21. Just before serving, garnish with fried onions, cashews and raisins.
22. Serve with raita.

Ingredients For French Madeleines:

• Butter  5 oz
  
• Caster sugar 5 oz
  
• Flour 5 oz
  
• Eggs 3
  
• Baking powder 1 1/2 tsp
  
• Vanilla essence  1 tsp

Method:

1. Grease a Madeleine tin.
2. Dust with flour and remove excess flour.
3. Melt butter and let cool slightly.
4. Beat eggs and sugar and fold in flour and baking powder.
5. Pour in the melted butter and fold well.
6. Spoon mixture into the tins and level the tops.
7. Bake at 220 degrees C for 8-10 minutes.
8. Cool on wire rack and re-grease and flour tin and use up all the batter.
9. Best served on day of making.

Ingredients For Chicken Salad:

• Pineapple 1 cup
  
• Apple 1
  
• Mayonnaise 1 cup
  
• Cucumber 1
  
• Cherries 2-3
  
• Cheese 1/2 cup
  
• Boiled chicken  1 cup
  
• Lettuce  to serve

Method:

1. Mix shredded chicken with mayonnaise, add in grated cheese, apples, cucumber and pineapples, mix well and serve on a bed of lettuce, decorate with cherries.