Switch the classic chicken for prawn with Nadiya Hussain’s delicious biryani recipe, as seen on her BBC series, Nadiya’s Family Favourites. Made using Indian five-spice, it is an easy one-pot prawn biryani with plenty of flavour. I’d never made a biryani until my sister married her Punjabi husband. She learnt all sorts of tips and tricks, which she passed my way.
As soon as I’d mastered the basics, I couldn’t resist venturing off into new and exciting combinations. This prawn saffron biryani is a lighter and zestier version of its meatier counterpart. I love the idea that an entire meal is made in one pot. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high.