Prawn and pepper biryani

    1 hour 10 min

    A quick and tasty one-pan supper.

    4 people made this

    Serves: 4 

    • 2 tablespoons ghee or vegetable oil
    • 300g basmati rice
    • 2 tablespoons curry paste of your choice
    • 1 onion peeled and finely chopped
    • 1 red pepper, deseeded and sliced
    • 1 green pepper, deseeded and sliced
    • 600ml chicken stock (from a stock cube)
    • 1 grated zest of lemon, and half the juice
    • 100g frozen peas
    • 250g prawns
    • 2 tablespoons fresh coriander chopped (optional)
    • 50g Greek yoghurt
    • 1 teaspoon garlic puree
    • 1 teaspoon ginger

    Prep:10min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

    1. Marinate prawns in the yoghurt, garlic and ginger for 20- 30 minutes.
    2. Heat the oil in a large frying pan or wok, add the rice and the curry paste. Cook stirring for 1 minute then add the onion, peppers, chicken stock, lemon juice and zest.
    3. Bring to the boil cover and ccok for 10 minutes.
    4. Toss in the peas, fluff up the rice recover and cook for a further 10 minutes.
    5. Add the prawns and stir fry for 2- 3 minutes till the prawns are cooked through.
    6. Scatter with fresh coriander (if using) and serve.

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