Quick Salmon And Prawn Biriyani Recipe

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.

Cook the rice in lightly salted boiling water for about 12 minutes, until tender.

Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the spring onions and garlic and cook for 3-4 minutes, until softened.

Drain the cooked rice and add to the frying pan with the frozen mixed vegetables, frozen prawns, curry powder, tomatoes and reserved salmon liquid.

Cook, stirring occasionally, for 5-6 minutes. Gently stir through the salmon chunks. Season with salt and pepper, then serve.

Garnish with fresh coriander, if you like.