The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Prawn biryani & mango raita
Prepare to be smitten… this biryani’s a total stunner! With plump prawns and beautifully spiced rice in a fragrant curry sauce, crowned with a caramelised balsamic onion topping, our heads were already turned. Then along came a spoonful of sweet mango raita and pow, it was love at first bite.
SWK: Source of fibre
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 200g prawns (Crustaceans)
- 140g brown rice (100% Brown Rice)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 80g baby spinach
- 1 mango
- 1 midi cucumber
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 501
Protein: 29g
Carbs: 85g
Fat: 4.7g
Ingredients
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 400g prawns (Crustaceans)
- 280g brown rice (100% Brown Rice)
- 4 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 3 onion
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 160g baby spinach
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 mango
- 1 handful of fresh coriander
- 1 cucumber
Nutritional Information
Calories: 464
Protein: 28g
Carbs: 76g
Fat: 4.2g
Prawn biryani & mango raita
Prepare to be smitten… this biryani’s a total stunner! With plump prawns and beautifully spiced rice in a fragrant curry sauce, crowned with a caramelised balsamic onion topping, our heads were already turned. Then along came a spoonful of sweet mango raita and pow, it was love at first bite.
Cook time:
35 mins
Cuisine:
Indian
Food group:
Shellfish
Allergens: Crustaceans, Sulphites, Milk, Celery
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x small non-stick saucepan
- 1x large non-stick saucepan
Boil the rice
- Cook the rice with a pinch of curry powder in boiling water for 25-30 mins, then drain.
Caramelise the onions
- Meanwhile, peel and thinly slice the onions.
- Put a small non-stick saucepan over a medium heat, tip in half the onions (a third for 4 portions), another pinch of curry powder and the vinegar.
- Cook for 25 mins until caramelised, adding a splash of water whenever they start to catch.
Start the curry
- At the same time, spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the remaining onions for 10 mins.
- Stir the prawns, ginger & garlic paste, spinach and remaining curry powder into the pan and cook for 1 min.
- Crumble in the stock and pour in 150ml water (250ml for 4 portions). Stir well and simmer for 5-6 mins until the sauce reduces slightly and the prawns are pink, then lightly season to taste with salt.
Make your raita
- Stone the mango and dice the flesh into 1cm cubes. Finely chop the coriander. Coarsely grate the cucumber, wrap in kitchen roll and squeeze out the excess water.
- In a mixing bowl, combine the mango, coriander and cucumber with the yogurt and set aside.
Bring everything together
- Mix the rice into the curry.
- Serve the biryani with the caramelised onions and spoon the raita on top.