Everyday Malabar Prawn Biryani with Raita

Everyday Malabar Prawn Biryani with Raita

Made With Our Malabar Biryani -
2 SERVES
SERVES 2-3
prep
10 MINS PREP
20 MINS COOK
15 MINS COOK
The delicate spicing and delicious flavours of this prawn biryani make it a real crowd pleaser. But at a 15mins cook, also the perfect midweek meal.
Anjum Signature

Tailored to Taste
A prawn biryani is a really lovely dish. The harmonious spicing works so well with the prawns and brings out the best out of them and the coconut, tomato base is elevated by the delicious, sweet and savoury flavour of the prawns. Add in the fluffy, fragrant basmati rice and you have one of the world’s best flavour combinations.
Ingredients
  • 1 packet of The Spice Tailor Malabar Biryani (rice included)
  • 1 tbsp. vegetable oil - plus more if you are making crispy onions
  • 200g large prawns, shelled and deveined
  • 1 small onion, sliced (for optional crispy onions)
  • Handful of fresh chopped coriander to serve (optional)

For sides, choose you preferred raita:

Tomato and Onion Raita 

  • 1 cup of plain yoghurt
  • Handful chopped tomatoes, finely diced
  • 1 tbsp. chopped red onion, finely diced
  • 5-6 leaves of shredded mint
  • ¾ tsp. toasted cumin seeds, lightly ground, can be swirled in
  • Salt and pepper to taste

Pomegranate and Mint Raita 

  • 1 cup of plain yoghurt
  • 2 handfuls of pomegranate seeds
  • 2 tbsp. of shredded mint
  • ¾ tsp. toasted cumin seeds, can be swirled in
  • A pinch of salt and sugar to taste
Method
  1. Heat the oil in a small, lidded pan, add the spices from the spice packet and turn the heat down. Cook for 10 seconds.
  2. Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
  3. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Cover with a lid, turn the heat right down and steam for 5-6 minutes while you make your crispy onions (see step 4). Set an alarm so you don’t forget, then turn off the heat and leave to sit as you finish.
  4. To make the onions, heat 1/2” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden brown. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll. They crisp up as they sit.
  5. Serve the biryani with your chosen raita and garnished with the crispy onions and fresh coriander if using.
Tailored to Taste
A prawn biryani is a really lovely dish. The harmonious spicing works so well with the prawns and brings out the best out of them and the coconut, tomato base is elevated by the delicious, sweet and savoury flavour of the prawns. Add in the fluffy, fragrant basmati rice and you have one of the world’s best flavour combinations.
  • 1 packet of The Spice Tailor Malabar Biryani (rice included)
  • 1 tbsp. vegetable oil - plus more if you are making crispy onions
  • 200g large prawns, shelled and deveined
  • 1 small onion, sliced (for optional crispy onions)
  • Handful of fresh chopped coriander to serve (optional)

For sides, choose you preferred raita:

Tomato and Onion Raita 

  • 1 cup of plain yoghurt
  • Handful chopped tomatoes, finely diced
  • 1 tbsp. chopped red onion, finely diced
  • 5-6 leaves of shredded mint
  • ¾ tsp. toasted cumin seeds, lightly ground, can be swirled in
  • Salt and pepper to taste

Pomegranate and Mint Raita 

  • 1 cup of plain yoghurt
  • 2 handfuls of pomegranate seeds
  • 2 tbsp. of shredded mint
  • ¾ tsp. toasted cumin seeds, can be swirled in
  • A pinch of salt and sugar to taste
  1. Heat the oil in a small, lidded pan, add the spices from the spice packet and turn the heat down. Cook for 10 seconds.
  2. Add the contents of the sauce pouch and bring to a boil before adding the prawns in. Cook until the prawns have just curled, about 1-2 minutes.
  3. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’. Cover with a lid, turn the heat right down and steam for 5-6 minutes while you make your crispy onions (see step 4). Set an alarm so you don’t forget, then turn off the heat and leave to sit as you finish.
  4. To make the onions, heat 1/2” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden brown. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll. They crisp up as they sit.
  5. Serve the biryani with your chosen raita and garnished with the crispy onions and fresh coriander if using.
MADE WITH OUR DELICIOUS
Malabar Biryani

Inspired by the costal flavours of the Malabar region and traced back to dishes made by Muslim and Arab traders who settled here, this Biryani is mild in heat but aromatic and complex in flavour. Favoured local spices are interwoven with rich tomatoes and tempered with white poppy seeds and coconut. This dish is truly something special. An exciting and flavour-packed dish that might seem new but is soon loved by everyone.

Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice and steam on the hob.

£3.20
( / )
89p per 100g
Free delivery over £25 Free delivery over £25
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