Prawn Biryani

For 2 servings

• raw king prawns, peeled200 g
• natural yoghurt100 g
• ground cumin1/2 tsp
• ground coriander1/2 tsp
• turmeric1/2 tsp
• chilli powder1/2 tsp
• garlic clove, crushed1
• basmati rice150 g
• vegetable oil2 tbsp
• onion, sliced1/2
• garam masala1/2 tsp
• water250 ml
• fresh corianderto serve

1. 1

   In a bowl, mix the prawns with the yoghurt, cumin, coriander, turmeric, chilli powder and garlic. Cover and leave to marinate for at least 15 minutes.

2. 2

   Rinse the basmati rice under cold water until the water runs mostly clear, this stops the rice becoming too sticky. Set aside.

3. 3

   Heat the oil in a large pan with a lid over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft and golden.

4. 4

   Stir in the garam masala and cook for 30 seconds.

5. 5

   Add the rinsed rice and stir well so it is coated in the oil.

6. 6

   Pour in the water and bring to a boil. Once boiling, reduce the heat to as low as it will go, cover with a tight fitting lid, and cook for 12 minutes without lifting the lid.

7. 7

   While the rice cooks, heat a separate small pan over medium high heat and cook the marinated prawns for 2 to 3 minutes, turning once, until pink and opaque all the way through.

8. 8

   After the rice has cooked for 12 minutes, gently fold the cooked prawns through the rice. Cover again and leave off the heat for 5 minutes to steam.

9. 9

   Fluff gently with a fork and scatter with fresh coriander before serving.