Prawn and Capsicum Rice

Prawn and Capsicum Rice

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This is an Indian influenced prawns, capsicum and rice dish, locally known as 'biryani'. The recipe gives you flexibility to pick your own curry paste to your preferred flavour and heat.


Serves: 4 

  • 250g prawns
  • 50g yoghurt
  • 1 teaspoon garlic puree
  • 1 teaspoon ginger
  • 2 tablespoons ghee or vegetable oil
  • 300g basmati rice
  • 2 tablespoons curry paste, your choice
  • 1 onion, peeled and finely diced
  • 1 red capsicum, deseeded and sliced
  • 1 green capsicum, deseeded and sliced
  • 600ml chicken stock, from a stock cube
  • 1/2 lemon, juiced
  • 1 lemon, zested
  • 100g frozen peas
  • 2 tablespoons fresh coriander, diced, optional

Preparation:10min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hour 

  1. Marinate prawns in the yoghurt, garlic and ginger for 20- 30 minutes.
  2. Heat the oil in a large frying pan or wok then add the rice and the curry paste. Cook stirring for 1 minute then add the onion, capsicums, chicken stock, lemon juice and zest.
  3. Bring to the boil cover and cook for 10 minutes.
  4. Toss in the peas then fluff up the rice and cook for a further 10 minutes.
  5. Add the prawns and stir fry for 2- 3 minutes until the prawns are cooked through.
  6. Scatter with fresh coriander (if using) and serve.

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