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Published September 16th 2020
A spicy rice dish, with a vegan option
If you're looking for a tasty, spicy and healthy rice dish to make tonight, then check out this Prawn Biryani recipe which ticks all the boxes. This recipe has a touch of heat - just 1/2 a teaspoon of chilli powder - however, if you like it hotter, then feel free to add more to the pot - if you dare! It also has a delicious range of Indian spices, which blend together perfectly.
If you are cooking for someone who is vegan, then serve their bowl before you add the prawns and peas to the pot at the end (you can stir through the peas in their bowl). This Prawn Biryani recipe is very versatile, which you can adjust to make your own. Another bonus - the Indian spices make your house smell divine...
1/2 teaspoon turmeric
4 cups vegetable stock
2 cups basmati rice
400g can chickpeas (drained and rinsed)
1/2 cup sultanas
500g green prawns, shelled & de-veined (omit to make this recipe vegan)
1 and 1/2 cups frozen peas
This recipe makes a large pot, which serves four people
Step 3: Add the basmati rice and stir for 1 minute.
Step 4: Add vegetable stock, chickpeas, sultanas and the cup of vegetables that you took out before. Put the lid on and bring to the boil and simmer on very low for 5 minutes. Stir, then cook for another 5 minutes, ensuring that it doesn't stick to the bottom. Take a spoon of the rice and taste test, to check that it is soft and ready - if not, add a small amount of hot water and put the lid back on for a few more minutes.
Step 5: When the liquid has almost evaporated, stir through frozen peas and green prawns and cook for another 4 - 5 minutes until prawns are cooked.