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Prawn biryani

In Jamie Oliver's kitchen we cook up the slightly tricky dish of Biryani, but share a foolproof method with you. It's a real restaurant favourite and rewarding to make yourself! It looks amazing when you combine a selection of fragrant whole spices and you can stick in any meat or veg you fancy. We've chosen to cook prawns, and rather than vegetables we have opted for the Goan influence of cashew nuts and sultanas.

Ingredients & RecipePrint


  • basmati rice (350g)
  • 1 white onion
  • a few cloves of garlic
  • a thumb-sized piece of ginger
  • a glug of oil
  • a knob of butter
  • a small handful of cashew nuts
  • a small handful of sultanas
  • a bowl of prawns
  • 3 cardamom pods
  • 2 star anise
  • 3 cloves
  • 1 stick of cinnamon
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tsp of turmeric
  • 2 red onions, peeled
  • bunch of fresh coriander, chopped


boil a pan of salted water and chuck in the rice to simmer for about 9 minutes, until just cooked, then drain and cool.
dice the white onion and mince the garlic and ginger.
preheat an oven to 180ÂșC.
heat the oil and butter in a frying pan and throw in the cashew nuts to fry until the nuts begin to brown.
add the onion, garlic and ginger to the frying pan and allow to soften before adding the sultanas, prawns and spices, then season well.
fry for a few more minutes before layering into the ovenproof dish with the drained rice.
fork the layers up slightly.
place the dish into the oven and cook for 10 minutes, until it's drier but fluffy.
slice the red onions and throw them into a saucepan with a glug of oil.
cook the onions slowly for 10 minutes until they caramelise, adding a little water if they begin to catch, then season well.
serve the oven proof dish at the table and top the rice with the caramelised onions and a sprinkle of chopped coriander.

serves 4

Prawn biryani

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