Quick Salmon And Prawn Biriyani Recipe

ingredients

1 can (15 ounce size) red or pink wild salmon
6 ounces long grain rice
2 tablespoons vegetable oil
1 bunch spring onions, chopped
2 cloves garlic, crushed
6 ounces frozen mixed vegetables
8 ounces large frozen prawns
1 tablespoon medium curry powder
2 tomatoes, chopped
salt and freshly ground black pepper

directions

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.

nutrition data

Nutritional data has not been calculated yet.