Prawn Palak Biryani

    Prawn Palak Biryani


    20 people made this

    About this recipe: Basmati and prawns cooked with herbs and spices. A decadently spiced, memorable dish.

    Makes: 4 

    • 400g can chopped tomatoes
    • 2 tbsp vegetable oil
    • 1 large onion, halved and thinly sliced
    • 1 red chilli, deseeded and thinly sliced
    • 15g fresh root ginger, peeled and finely chopped
    • 1 tbsp ground cumin
    • 1 tbsp ground coriander
    • 1 tsp ground turmeric
    • ½ tsp ground nutmeg
    • 225g basmati rice, rinsed
    • pinch of sugar
    • 300g baby leaf spinach, washed and roughly torn
    • 225g peeled, raw tiger prawns, thawed if frozen

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Drain the tomatoes in a sieve over a heatproof measuring jug, then set aside. Bring some water to the boil.
    2. Heat the oil in a large pan over a medium heat. Add the onion, chilli and ginger and stir for 3 minutes. Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is softened.
    3. Add the rice and drained tomatoes to the pot 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.
    4. Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 10–12 minutes until all the liquid has been absorbed, the rice grains are tender and tiny holes appear on the surface.
    5. 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 pot 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.


    Replace some or all of the spinach with thinly sliced mushrooms, adding them to the casserole with the rice. * Sliced red or green peppers would also work well in this dish. Add them with the onions. * Serve any leftovers cold the next day as a rice salad.

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    Reviews (1)


    It was good. Used mushrooms instead of spinach - 22 Sep 2016

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