Easy Prawn Breyani | Rhodes Quality

Ingredients

375 ml (1 ½ C) basmati rice
1.5 lt. (6 C) water
salt
500 g prawn tails, shelled and deveined
1 x 410 g can Rhodes Tomato Indian Style
1 x 400 ml can coconut milk
65 ml (¼ C) chopped coriander leaves

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 1.5 lt. (6 C) water and some salt. Bring the rice to the boil and cook for 10 minutes 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 minutes. Add the drained rice to the curry sauce and stir gently to mix. Simmer over a low heat for a further ten minutes 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.

Reviews

There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published.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