Malabar Style Double Prawn Biryani
with Coriander Yoghurt, Mango Chutney and Tenderstem® Broccoli
- Crustaceans
- Milk
Like Kerala's chemmeen biryani, this Malabar prawn one is fragrant, warming and comes with a hint of sweetness. With roots in Persian cooking and influences from the Mughal Empire, biryani is a much-loved dish around the world - ours is just on your table a little faster.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Intense™ Tomato
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
80 grams
Tenderstem® Broccoli
320 grams
King Prawns
(Contains: Crustaceans)
25 grams
Chettinad Style Paste
10 grams
Vegetable Stock Paste
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Onions
2 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the onion.
Cut the tomato into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Transfer the onion to a bowl and cover with a lid or foil to keep warm.
Meanwhile, cut the Tenderstem® broccoli into thirds.
Give the pan a quick wipe, then return to a medium-high heat with a drizzle of oil. Drain the prawns.
Once hot, add the prawns, tomato and broccoli. Season with salt and pepper and stir-fry for 4-5 mins.
Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Stir in the garlic and Chettinad style paste for the last min of frying.
Meanwhile, in a small bowl, mix together half the yoghurt and half the coriander.
Once the prawns are cooked, stir in half the caramelised onion, remaining yoghurt, veg stock paste and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
Once the rice is cooked, stir it into the spiced prawn mixture, along with the remaining coriander. Season with salt and pepper.
Share the prawn biryani inspired rice between your serving bowls.
Dollop on the coriander yoghurt and remaining caramelised onion.
Drizzle over the mango chutney to finish.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The dish is widely enjoyed for its flavour, with the spiced prawn mixture and mango chutney working well together; some felt it could use a little more seasoning.
- Ease of prep: Most found it quick and easy to prepare, with timings that work well; a few noted it felt slightly fiddly.
- Suggestions: Double the coriander yoghurt if you'd like more to serve alongside — one reviewer found the standard amount a little short.
- Portions: The dish is satisfying for most, though one reviewer noted it didn't quite fill them up.
