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.
Anisa’s prawn biryani
Ingredients
4
servings
-
- 2
- 3
- 2
- 1 inch
- 2 tsp
- 1 tsp
- 250 g
- 125 g
- 1
- 0,5 packs
- 300 g
- 500 g
- 0,5
- 0,5
- 0,5 packs
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Preparation
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.
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.
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.
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.
