Prawn and Spinach Biryani is a simple incredibly tasty vegetarian dish that is ready within 30 minutes. The combination of the Tiger Prawns, spinach and the other vegetables in the casserole takes this from an ok rice dish into a holy smoke kind of dish. Adding Basmati Rice into the casserole is a stroke of genius. Whilst the rice cooks, in absorbs the flavours of the other ingredients and also their colours. This is a very impressive main dish.
Prawn and Spinach Biryani
- Using a sieve, drain the tomatoes into a heatproof measuring jug, then set aside.
- Boila kettle of water.
- Heat the oil in a casserole dish over a medium heat.
- Add the onion, chilli and ginger and stir for 3-4 minutes.
- Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is soft.
- Add the rice and drained tomatoes to the casserole and thoroughly stir to mix with the spices. Add sufficient boiling water to the tomato juice to make up to 450ml and add to the rice.
- Include 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 at least 10 minutes and all of the liquid has been absorbed.
- Stir in the spinach, adding more as it wilts.
- When all the spinach has been added, place the prawns on top, re-cover the casserole and turn down the heat to very low.
- Cook for a few minutes, then turn off the heat and leave to stand for 1 minute, without lifting the lid, to allow the prawns to have fully cooked. Gently fork together to combine the rice, spinach and prawns.
- Serve immediately with riata and Aloo Gobi for a superb meal