Prawn Coconut Biryani with Pilau Rice & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

20g roasted peanuts (Peanuts, Nuts, Sesame)
500g steamed wholegrain pilau basmati

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
4 tbsp tomato purée
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 unwaxed lemon
1 handful of fresh coriander
80g baby spinach
80g creamed coconut
360g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
200g baby tomatoes
2 onion
80g sugar snap peas

Allergens

Contains: Peanuts, Crustaceans

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	504Kcal
	480kJ	2107kJ
Fat	5.4g	24g
of which saturates	3.0g	13g
Carbohydrates	11g	47g
of which sugars	2.6g	11g
Protein	6.0g	26g
Salt	0.29g	1.3g
Fibre	2.7g	12g

Back

Ready in 20 High protein 1/3 daily fibre 9 plants

Prawn Coconut Biryani with Pilau Rice & Peanuts

Prep time: 15 mins

Total time: 20 mins

Cuisine: Indian

Food group: Shellfish

This decadent curry stars responsibly-sourced king prawns, simmering in a creamy coconut sauce, infused with fragrant spices and bursting with crunchy sugar snap peas, juicy tomatoes and leafy spinach. Stir in fluffy pilau rice. Garnish with peanuts, coriander and lashings of lemon.

Cooking Instructions

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.

Before you start

Boil a half-full kettle
Pull out a large frying pan, a sieve & a measuring jug

Get started

Halve the tomatoes. Thinly slice the onions. In the measuring jug, dissolve the creamed coconut with 350ml boiling water
Heat the large frying pan with 1 tbsp oil high heat. Once hot, add the onion and cook for 3 mins. Season with salt and pepper
Add the prawns, tomatoes and sugar snaps peas. Cook for another 4 mins, until the prawns are cooked through and the veg is soft

Build the flavour

Meanwhile, rinse the spinach. Roughly chop the coriander. Quarter the lemon
Add the curry powder, tomato puree and ginger & garlic paste to the pan and cook for 1 min, until fragrant. Stir in the coconut mixture and bring to the boil
Add the pilau rice and spinach. Toss to coat in the sauce and cook for 2 mins, until the rice is piping hot and the spinach is wilted. Add a squeeze of lemon juice

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Serve the prawn pilau into bowls, topped with the coriander, peanuts and remaining lemon wedges