Sweet Spiced Prawn Biryani Style Rice
with Crispy Onions, Roasted Baby Plum Tomatoes and Yoghurt
- Cereals containing gluten
- Wheat
- Mustard
- Milk
- Crustaceans
A popular South Asian rice dish, biryani is characterised by rice mixed with meat or vegetarian proteins such as paneer, spices and plenty of seasoning. 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
30 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
125 grams
Baby Plum Tomatoes
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
50 grams
Korma Curry Paste
(Contains: Mustard)
20 grams
Vegetable Stock Paste
120 grams
Peas
35 grams
Caramelised Onion Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 200°C/180°C fan/gas mark 6. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice, ¼ tsp salt and half the crispy onions. Bring to the boil.
c) Once boiling, turn the heat down to medium and cover with the lid.
d) 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).
a) Meanwhile, halve the baby plum tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
b) Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
c) When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
d) While everything cooks, trim the carrot (no need to peel). Chop into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
b) Once hot, add the prawns, chopped carrot and pepper, stir-fry until tender, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
c) Stir in the korma curry paste, vegetable stock paste and water for the sauce (see pantry for amount).
d) Simmer until slightly thickened, 3-4 mins.
a) Stir in the butter (see pantry for amount) until melted.
b) Stir in the peas and caramelised onion paste.
a) Once the rice is cooked, fluff up the grains with a fork and add to the frying pan.
b) Season with salt and pepper.
c) Toss together to coat the rice in the sauce and fry for 2-3 mins more.
a) Share the spiced rice between your serving bowls.
b) Top with the roasted baby plum tomatoes.
c) Dollop on the yoghurt.
d) Finish by scattering over the remaining crispy onions.
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