SpiceTheWorld
Breadcrumbs
| Chapatti
| Melon Lassi
| Pilau Rice
| Paneer
| Rum Punch
| Mint Sauce
| Tofu and Coconut Curry
| Vegan Prawn and Spinach Biryani
|
Vegan Prawn and Spinach Biryani
A fragrantly spiced pilaf-style dish that doesn’t take much more effort than ringing for a take-away yet is much healthier as it is low in fat and designed by SpiceTheWorld.
Serves 4 (Estimated) Rating 4/5
Prep Time 15 Minutes Cooking Time 15 Minutes
| Ingredients |
| 400 Gram Tomatoes, chopped |
| 2 Tablespoon Vegetable Oil |
| 1 Onion, thinly sliced |
| 1 Red Chillie, thinly sliced |
| 16 Gram Ginger, finely chopped |
| 1 Tablespoon Ground Cumin |
| 1 Tablespoon Coriander |
| 1 Teaspoon Turmeric |
| ½ Teaspoon Nutmeg |
| 225 Gram Basmati Rice, washed |
| Salt, to taste |
| 300 Gram Fresh Spinach, washed and roughly torn |
| 250 Gram Vegan Prawns, thawed if frozen |
| Method |
| Drain the tomatoes in a sieve over a heatproof measuring jug then set aside. |
| Bring a kettle of water to the boil. |
| Heat the oil in a large pan over a medium heat. |
| Add the onion, chilli and ginger and stir for 3 minutes. |
| Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is softened. |
| Add the rice and drained tomatoes to the pan and stir to mix with the spices. |
| Add enough boiling water to the reserved tomato juice to make up to 450ml. |
| Stir this liquid into the rice with salt then bring to the boil. |
| Reduce the heat to low cover tightly and leave the rice to cook without lifting the lid for 10-12 minutes until all the liquid has been absorbed and the rice is tender and tiny holes appear on the sur |
| Stir in the spinach as much as you can at a time adding more as each addition wilts. |
| When all the spinach has been added lay the prawns on top re-cover the casserole and turn down the heat to very low. |
| Cook for 2 minutes then turn off the heat and leave to stand for 1 minute without lifting the lid, then gently mix it all up and serve. |