Meals and Courses

Indian Seafood Biryani

cook 20 mins
  • 4 eggs
  • 250 g (8 oz) basmati rice
  • 175 g (6 oz) green beans, cut into short lengths
  • 2 tablespoons vegetable oil
  • 2 onions, thinly sliced
  • 3 tablespoons biryani curry paste
  • 175 g (6 oz) large cooked peeled prawns
  • 175 g (6 oz) crab sticks, torn into shreds
  • 6 tablespoons chopped fresh coriander
  • 150 g (5 oz) natural yogurt mixed with 1 teaspoon mint sauce
  • salt
  • Bring a large saucepan of lightly salted water to the boil and cook the eggs and rice in the same pan for 10 minutes. Remove the eggs with a slotted spoon. Add the beans to the pan and cook with the rice for a further 5 minutes until both are tender, then drain. While the beans and rice are cooking, rinse the eggs under cold running water, then shell and roughly chop.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onions over a medium heat, stirring occasionally, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the prawns and crab sticks and cook, stirring, for 2 minutes until hot.
  • Add the drained rice and beans and coriander and cook, stirring, for a further 1 minute. Toss through the chopped eggs, then serve hot with the minted yogurt on the side.
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