Microwave Prawn and Rice Curry

    2 hours 35 minutes

    This prawn and rice curry (biryani) is simple to prepare in a microwave and deliciously spicy without too much heat.

    10 people made this

    Serves: 2 

    • 1 1/3 cups (220g) uncooked white rice
    • 280g peeled and deveined tiger prawns
    • 2 tsp minced ginger
    • 2 tsp minced garlic
    • 1 teaspoon garam masala
    • 1 teaspoon ground black pepper
    • 4 whole cloves
    • 4 whole cardamom seeds
    • 2 cinnamon sticks
    • 1 pinch salt to taste
    • 1/2 cup plain yoghurt
    • 1/4 cup (65ml) vegetable oil
    • 1 cup (250ml) water
    • 2 chicken stock cubes

    Preparation:10min  ›  Cook:25min  ›  Extra time:2hours soaking  ›  Ready in:2hours35min 

    1. Place rice with enough water to cover in a small bowl. Soak rice for 2 hours; drain.
    2. Stir together the prawns, ginger, garlic, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yoghurt and oil in a microwave safe bowl until well mixed. Cook in microwave on high until the prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. Remove the prawns from the curry and set aside.
    3. Stir the rice, water, and crumbled chicken stock cubes into the curry and mix well. Cook in the microwave on high until rice is tender, about 10 minutes. Mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. Discard cinnamon stick, cloves, and cardamom seeds before serving.

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    Reviews in English (11)


    I would never make a microwave meal so i converted this to stovetop with rice separate and it was very good. Soon to be reposted with my stovetop directions  -  19 May 2010  (Review from Allrecipes USA and Canada)


    This was deeeelicious! I give it four stars only because I don't approve of the microwave. I made it on the stovetop with a few modifications. On med-low heat, I used a single pot and started by sauteing an onion until browned. I doubled the spices and added curry. I omitted the cinnamon and cloves because I don't care for them. After browning the onions and spices, I added the rest of the ingredients except the shrimp and I used vegetable stock instead of chicken cubes. I also added cauliflower florets and frozen peas. I cooked until the rice was almost done, then added the shrimp and cooked until opaque.  -  22 Nov 2010  (Review from Allrecipes USA and Canada)


    I give this five stars because not only is it delicious but easy to make! Next time I might try doubling the spices but it was great the way it was.  -  08 Feb 2010  (Review from Allrecipes USA and Canada)