Prawn Biryani
From Feasts from the East
Serves 2
60g basmati rice
2 tsp oil
1 tsp each crushed garlic and ginger
1 small onion, chopped finely
60g cooked prawns
2 tbsp can chopped tomatoes, or 1 tomato chopped
2 tbsp can chopped tomatoes, or 1 tomato chopped
1 tsp curry powder
salt
salt
1/4 tsp chilli powder
2 tbsp natural yogurt
1 tbsp chopped fresh coriander
1 tbsp sultanas
1 tbsp flaked almonds
Boil rice. Drain when cooked.
Fry onion, garlic and ginger. Add prawns and cook 1 mins.
Add tomatoes, curry powder, salt, chiili powder, yogurt, corainder and 1 tbsp hot water. Cook over low heat, stirring. Add cooked rice and stir gently. Cook until the rice is hot. Serve topped with sultanas and almonds.
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