I don't remember when I ordered this book - Serving Crazy with Curry: A Novel by Amulya Malladi* - but I read it this week as a diversion from thinking about the heavy responsibility of re-opening a school in the middle of this on-going pandemic. That is a tale for another time...
In response to her Cajun prawn biriyani, Devi's grandmother declares, "
In response to her Cajun prawn biriyani, Devi's grandmother declares, "This is excellent biriyani…the spices, Devi…just wonderful,' Vasu said, smacking her lips in satisfaction during dinner. Devi was pleased the Cajun prawn biriyani was receiving so much praise" (pg. 86). So, I decided to try to make my own version.
- 1 Tablespoon butter
- splash of olive oil
- 1 cup onion, peeled and chopped
- 1 cup diced carrots
- 1/2" knob fresh ginger, grated
- 2 garlic cloves, peeled
- 1 cup cubed potatoes
- 2 cups tomato sauce
- 1 cup coconut cream
- 1 cup water
- 2 Tablespoons vinegar (I used apple cider vinegar)
- 1 to 2 pounds prawns
- 2 Tablespoons Old Bay Seasoning
- freshly ground salt, to taste
- freshly ground pepper, to taste
- 4 cups basmati rice cooked
- pinch of saffron threads, soaked in 1/4 cup boiling water
- 1 cinnamon stick
- fresh herbs (I used a mixture of cilantro, parsley, and mixed greens)
- 2 cups flour plus more for rolling
- 3 teaspoons organic granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 3 Tablespoons plain yogurt
- 2 Tablespoons olive oil
- 3/4 cup warm water
- 2 Tablespoons butter, melted, for brushing on finished naans
Soak your basmati rice in cool water while you make your naan dough. Drain the rice and cover it with boiling water. Add a pinch of salt. Let it boil for five minutes. Drain the rice, then return it to a covered pot to let it steam.
Preheat the oven to 425 degrees Fahrenheit.
Layer it with rice. Add a drizzle of saffron water and a sprinkle of freshly grated cinnamon.
Gently lay the dough in the pan and cook until the top is bursting with air bubbles and the bottom has darkened in spots, approximately 2 to 3 minutes. Flip the naan over and cook for another 1 to 2 minutes more until the the bottom is lightly browned and blistered in spots.