Prawn biriani

11 September 2006
Prawn biriani

Use basmati or long-grain rice. With a lightly spiced biriani basmati is worth using as it provides an additional and recognised flavour. Long-grain standsup to morerobust flavour combinations and reduces cost per portion.


(serves 12)

1.1kg korma sauce or equivalent
2kg large prawns peeled andcooked
1kg easy-cook basmati rice
1tbs saffronstrands
Flaked toasted almonds to garnish
1 onion sliced


Lightly crush the saffron and mix in 100ml of tepid water. Set aside. Add rice to boiling water. Boil for 10 minutes. Drain well. Fry the onions in a little oil until crispy drain.

Meanwhile heat sauce and stir in the prawns. Simmer gently for 3 minutes.

Cover the surface of the sauce with a layer of the parboiled rice and spoon into a pyramid shape. Drizzle over the saffron and soaking water. Cover the pan with a clean folded cloth and the pan lid. Reduce the heat and cook for 10 minutes.

Remove from the heat. Make three holes in the rice with a spoon handle replace the cloth and lid and leave to stand for five minutes.

Sprinkle over the almonds and crispy onions. Serve immediately.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking