One-Pot Mumbai Prawn & Veggie Biryani

Name: One-Pot Mumbai Prawn & Veggie Biryani with Yoghurt & Coriander
Total time: 30m
Yield: 2
Ingredients: 1 packet Leek; 1 sachet Coriander; 1 packet Bengal Curry Paste; 1 packet Greek-Style Yoghurt; 200 g Peeled Prawns; 1 packet Basmati Rice; 1 sachet Mumbai Spice Blend; 1 Carrot; 1 packet Currants; 1 sachet Vegetable Stock Powder; 1 Capsicum

with Yoghurt & Coriander

4.5(4)

Recipe Development TeamUpdated on January 21, 2026

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Calories

515 kcal

Protein

24.7g protein

Difficulty

Easy

Calorie Smart

One Pot Wonder

Allergens:

Milk
Crustaceans
Gluten
Milk
Soy
Wheat
May contain traces of allergens

Bursting with flavour and pulled together in just one pot, this prawn and veggie-packed biryani will make your tastebuds sing. With a sprinkling of currants for sweetness, yoghurt for some creaminess and coriander for a sprig of freshness, you’ll be at the bottom of the bowl in no time!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Leek

1 sachet

Coriander

1 packet

Bengal Curry Paste

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

200 g

Peeled Prawns

(Contains: Crustaceans; )

1 packet

Basmati Rice

1 sachet

Mumbai Spice Blend

Carrot

1 packet

Currants

(Contains: Gluten, Milk, Soy, Wheat, May contain traces of allergens; )

1 sachet

Vegetable Stock Powder

Capsicum

Nutrition Values

Energy (kJ)2150 kJ

Calories515 kcal

Fat5.3 g

of which saturates2.3 g

Carbohydrate84.3 g

of which sugars18.4 g

Dietary Fibre5.7 g

Protein24.7 g

Sodium1530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• Grate carrot. Thinly slice leek. • In a medium bowl, combine prawns, Mumbai spice blend, a drizzle of olive oil and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, • Cook prawn , tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate and cover to keep warm.

• Wipe out frying pan and return saucepan to medium-high heat with a drizzle of olive oil and cook carrot, and leek until tender, 4-5 minutes. • Add bengal curry paste and cook, until fragrant, 1 minute.

• To pan, stir in currants, basmati rice, the water, brown sugar and chicken stock pot then bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!