Prawn Biryani

8 oz peeled prawns

6 oz Basmati rice

2 medium onions

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 teaspoon cumin seeds

1/2 teaspoon chilli powder

1/4 teaspoon turmeric powder

1 fresh tomato (grated)

2 cloves

2 cardamoms

1 green chilli - chopped and seeds

1 tablespoon lemon juice

2 oz frozen peas

2 tablespoons corn oil

2 tablespoons butter

2 tablespoons natural yoghurt

1 cinnamon stick

salt to taste

1. Soak rice in water and then cook in boiling water for approx. 3 minutes until "gritty" (if meal is eaten immediately, cook rice fully).
2. Soak defrosted prawns in lemon juice.
3. Heat oil and butter in pan, then add cumin seeds, cardamoms, cloves and sliced onions, frying until onions are soft (but not too brown).
4. When cooked, remove ½ onions for garnish.
5. Add green chilli, chilli powder, turmeric, ginger and garlic.
6. Add grated tomato and cook until tomato is 'smooth'.
7. Remove prawns from lemon juice, then add to pan with peas and salt (to taste).
8. After approx. 3-4 minutes gently add the beaten yoghurt, stirring all the time.
9. Cook for a further 5 minutes, then place in casserole in rice/prawns/rice/garnish order.
10. Heat in oven when required.