Hyderabad Prawn Biryani
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- 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
- 1 tbsp vegetable oil
- 200g large raw prawns, shelled and deveined
- Optional garnish, crispy onions (you can buy these now), saffron milk and coriander
- Heat the oil in a frying pan.
- Add the spices from the spice pouch into the pan and sizzle for 20 seconds.
- Add the contents of the sauce pouch and bring to a simmer.
- Add the prawns and cook for 1 minute or until just curled up.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top.
- Cover and steam over the lowest heat for 5-6 minutes to allow the flavours to infuse and the rice to heat up.
- 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
- 1 tbsp vegetable oil
- 200g large raw prawns, shelled and deveined
- Optional garnish, crispy onions (you can buy these now), saffron milk and coriander
- Heat the oil in a frying pan.
- Add the spices from the spice pouch into the pan and sizzle for 20 seconds.
- Add the contents of the sauce pouch and bring to a simmer.
- Add the prawns and cook for 1 minute or until just curled up.
- Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top.
- Cover and steam over the lowest heat for 5-6 minutes to allow the flavours to infuse and the rice to heat up.