Prawn Biryani

Ingredients
198 ml/ 7 floz Water or Vegetable Stock
1 Onion, peeled and finely chopped
1 tsp each of finely grated Ginger, Chilli Powder and crushed Cardamom Seeds
2 Garlic Cloves, peeled and grated or crushed
2 tsp Cumin Seeds
1/2 tsp Turmeric
1 tbsp Mild Curry Powder
1 Cinnamon Stick and 2 Cloves
1 Carrot, peeled and finely chopped
100g / 3 1/2 oz Fine Green Beans, trimmed and chopped
4 tbsp fat-free Natural Yogurt
198g / 7oz dried Basmati Rice
Salt and Freshly Ground Black Pepper
596g / 1lb 5oz Raw Tiger Prawns
a handful of chopped Coriander


Method
Place a wide, non-stick pan over a medium heat.  Add the water or stock and onion, stir and cook for 5-6 minutes until the onion has softened.
Add the ginger, chilli powder, cardamom seeds, garlic, cumin seeds, turmeric, curry powder, cinnamon stick and cloves, stir and cook for 2-3 minutes.
Add the vegetables and yogurt, stir and cook for 2-3 minutes.  Add the rice and stir-fry for 2-3 minutes.  Season well.
Pour in 511ml / 18 floz of boiling hot water and bring to the boil.  Add the prawns, cover tightly and reduce the heat to very low.  Cook undisturbed for 12-15 minutes then remove from the heat and allow to stand, again undisturbed, for 10 minutes.
To serve, uncover and fluff up with a fork, stir in the chopped coriander and eat immediately.


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