Facebook Everyday Malabar Prawn Biryani with Raita Recipe | The Spice Tailor

Everyday Malabar Prawn Biryani with Raita

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.
  • 2-3serves
  • 10mins prep
  • 15mins cook
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.
Made with
Malabar Biryani

Malabar Biryani

4.9 (49)

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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.

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