Prawn And Spinach Biryani a fragrantly spiced rice and seafood dish that doesn't take much effort and is very healthy as it is low in fat. Serve with refreshing raita to complete the meal.
Prep Time

20 mins mins

Cook Time

20 mins mins

Total Time

40 mins mins

Serves

4

Ingredients

  • 225 gm Laila Basmati Rice
  • 300 gm baby leaf spinach, washed and roughly torn
  • 225 gm peeled, raw tiger prawns, thawed if frozen
  • 400 gm can chopped tomatoes
  • 1 large onion, halved and thinly sliced
  • 30 gm sweetcorn
  • 1 red chilli, deseeded and thinly sliced
  • 15 gm fresh root ginger, peeled and finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • tsp ground nutmeg
  • pinch of sugar

Method

  • Drain the tomatoes in a sieve over a heatproof measuring jug and then set aside.
  • Bring a kettle of water to the boil.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion, chilli, sweetcorn and ginger and stir for 3 minutes.
  • Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is softened.
  • Add the rice and drained tomatoes to the casserole and stir to mix with the spices.
  • Add enough boiling water to the reserved tomato juice to make up to 450ml. Stir this liquid into the rice with the sugar and add a pinch of salt, then bring to the boil.
  • Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 1012 minutes until all the liquid has been absorbed and the rice grains are tender.
  • Stir in the spinach, as much as you can at a time, adding more as each addition wilts.
  • When all the spinach has been added, lay the prawns on top, re-cover the casserole and turn down the heat to very low.
  • Cook for 2 minutes, then turn off the heat and leave to stand for 1 minute, without lifting the lid, by which time the spinach will have wilted further and the prawns will have cooked through.
  • Gently fork together to combine the rice, spinach and prawns.
  • Serve immediately.
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