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Anisa’s prawn biryani recipe image

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2 onions onion
(finely sliced)
3 green chillies green chilli
(fresh, deseeded and chopped)
2 garlic cloves garlic clove
(finely grated)
1 inch inch ginger ginger
(finely grated)
2 tsp tsp chilli powder chilli powder
1 tsp tsp turmeric turmeric
250 g g tomato passata tomato passata
125 g g Greek yoghurt Greek yoghurt
1 lemons lemon
(juice only)
0.5 packs pack Mint Mint
(leaves finely chopped)
300 g g king prawns king prawn
500 g g Basmati rice Basmati rice
0.5 green peppers green pepper
(finely chopped)
0.5 red peppers red pepper
(finely chopped)
0.5 packs pack coriander coriander
(roughly chopped)

Anisa’s prawn biryani

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25 min


Try this speedy prawn biryani recipe from YouTuber and mum, Anisa. With added oomph from green chillies and creamy yoghurt, it’s a great recipe for Eid. Serve alongside two portions of vegetables.

  1. Add a dash of oil to a pan and fry the onion over a medium heat until golden brown. Stir in the green chilli for kick, along with the garlic, ginger, chilli powder and 1/2 tsp turmeric. Fry for 2 minutes, until fragrant.
  2. Stir in the passata with yoghurt for creaminess and a good squeeze of lemon juice. Mix through the fresh mint for zing and simmer for 5 minutes.
  3. Add the prawns to the pan and season well. Cook for 2-3 minutes, or until the prawns are just warmed through. Meanwhile, prepare the microwave rice (if using pouches) and cook according to packet instructions.
  4. Mix the cooked rice with the remaining ½ tsp turmeric and spoon half into the bottom of a lidded pot. Pour over the prawn masala, topping with the remaining rice.
  5. Scatter over the chopped pepper for colour and cover the pan with a lid. Cook over a low heat for 5 minutes, garnishing with coriander to serve.