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.

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Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 15 Minutes Cooking Time 15 Minutes

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Vegan safe Vegetarian

Carbon Rating A

CO2e Information

400 g Tomatoes, chopped
2 tbsp Vegetable Oil
1 Onion, thinly sliced
1 Red Chilli, finely chopped
16 g Ginger, finely chopped
1 tbsp Ground Cumin
1 tbsp Coriander
1 tsp Turmeric
½ tsp Nutmeg
225 g Basmati Rice, washed
Salt, to taste
300 g Fresh Spinach, washed and roughly torn
250 g Vegan Prawns, thawed if frozen

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.