Prawn and spinach biryani

This fragrant dish of rice, prawns and spinach offers lots of flavour while being low in fat. It can be served on its own or with yogurt, or other curries. Serves 4.

INGREDIENTS

400g can chopped tomatoes

2 tablespoons vegetable oil

1 large onion, halved

1 red chilli, deseeded

15g fresh root ginger, peeled

1 tablespoon each of ground cumin and ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground nutmeg

225g basmati rice, rinsed

Pinch of sugar

Pinch of Salt

300g washed baby leaf spinach

225g peeled, raw tiger prawns

METHOD

1) Drain the tomatoes in a sieve over a heatproof measuring jug, and set aside. Bring a kettle of water to the boil.

2) Heat the oil in a large flameproof casserole over a medium heat. Add the onion, chilli and ginger and stir for 3 minutes. Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is softened.

3) Add the rice and drained tomatoes to the casserole and stir to mix with the spices.

4) Add boiling water to the reserved tomato juice to make up to 450ml. Stir into the rice with the sugar and salt, then bring to the boil.

5) Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 10–12 minutes until all the liquid has been absorbed and the rice grains are tender.

6) Stir in the spinach and when it has all wilted, lay the prawns on top, re-cover the casserole and turn down the heat to very low. Cook for 2 minutes to ensure prawns are cooked through.

7) Fork through and serve immediately.