SPONSORED: Easy prawn breyani

Rhodes Quality
Prep: 15 mins, Cooking: 40 mins By Food24
Tap for method
Tap for method

Ingredients (7)

375 ml rice — basmati
1.5 l water
salt
500 g prawn tails — shelled and deveined
1 x 410 g can rhodes tomato indian style
1 x 400 ml coconut milk — tinned
65 ml fresh coriander — chopped
Tap for ingredients
Tap for ingredients

Method:

Rinse the basmati rice in cold water to remove the starch.

Place the rinsed rice in in a medium saucepan and cover with the 1.5L water and some salt.

Bring the rice to the boil and cook for 10 mins until just about tender and drain.

In a large saucepan bring the Rhodes Tomato Indian Style and the coconut milk to the boil.

Add the prawns to the sauce and simmer for 10 mins.

Add the drained rice to the curry sauce and stir gently to mix.

Simmer over a low heat for a further 10 mins or until the rice and prawns are cooked through.

Stir in the coriander and serve.

Cooking Tip: Take care not to stir the rice too much once it has been added to the sauce to prevent breaking it up.

ALSO TRY: Our cumin-roasted cauliflower with prawns.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.