This is a relatively quick and straightforward one pot prawn biryani recipe if you have the spices it needs. Great for those times you just can’t stop thinking about a biryani but can’t be bothered to do it the proper way! I had some prawns from the supermarket in the freezer, so I’ve used those. It’ll taste loads better with fresh prawns from a fish monger of course, so if you can get to one, do it!

It’s spicy! But you can adjust the amount of chilli and pepper you use, to suit your taste.

Serves 3-4

What you need

  • 3 handfuls of long grained rice ( I used basmati), rinsed well

  • 1 heaped tsp fennel seeds

  • 1 heaped tsp black peppercorns

  • 1 heaped tsp coriander seeds

  • 2 inch ginger, scraped and sliced

  • 5 garlic cloves, sliced

  • 2 green chillies, slit

  • 1 inch cinnamon

  • 4-5 cardamom pods, smashed

  • 5-6 cloves

  • 1 tsp cumin seeds

  • 2 bay leaves

  • 8-10 curry leaves (optional)

  • 1 large red onion, sliced fine

  • 2 tomatoes, diced

  • 300g raw prawns (if you’re using fresh prawns, take off the heads and shell, and de-vein)

  • 1 heaped tsp coriander powder

  • 1 tsp red chilli powder

  • 1/2 tsp turmeric

  • handful fresh coriander, chopped fine

  • handful mint leaves, torn

  • salt

  • vegetable oil

What you do

  1. Dry roast the fennel seeds, coriander seeds and peppercorns

  2. Grind with the ginger and garlic

  3. Heat 4 tbsp of oil in a heavy bottomed paN

  4. Sizzle cumin seeds, cardamon, cinnamon, cloves and bay leaves for about 30 seconds, until aromatic

  5. Then add the green chillies and curry leaves (if using) and sauté for a few seconds

  6. Then the onions. Fry until brown and starting to caramelise

  7. Then the ground spices, mix well and allow to cook for 3-4 minutes

  8. Then the tomatoes, stir through and cook until they’ve broken down

  9. Then the coriander powder, turmeric, and chilli powder, and mix through. Cook for a couple more minutes. Season

  10. Prawns go in next. Mix well to coat with the spices. Cook for a few minutes, until the prawns start to turn pink

  11. Then add the rice and enough water to cover the rice and spices and be about 1 cm above the level of rice. Season a little more

  12. Then toss in the coriander and mint, and stir in

  13. Now bring to a boil, and when it starts boiling, cover and cook on low for about 15-20 mins, until the rice has cooked through. You may need to add a little more water, if it’s sticking to the bottom or drying out and the rice isn’t ready

That’s it! Eat this with a raita of your choice. Onion tastes best (yoghurt, sliced onions, salt and some chopped coriander), but cucumber is great too (yoghurt, grated cucumber, salt and pepper)


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