Prawn, Green Bean and Pepper Biryani

Another easy-to-prepare, one-pot dish you can simply pop in the oven and forget.
2tbsp sunflower oil
1 onion, finely chopped
2 red peppers, cut into strips
250g green beans, sliced
4tbsp Patak’s Tikka Masala Curry Paste
300g basmati rice
800ml vegetable stock
400g raw tiger prawns
8tbsp chopped fresh coriander
lemon wedges

1 Preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Heat oil in a large casserole dish, add onion, peppers and beans and fry for 5 minutes with a pinch of salt. Add the curry paste and cook for 2 minutes, stirring all the time.
2 Add the rice, stir to coat it thoroughly. Then add the stock and cover the dish with a tightly-fitting lid. Place in the oven and bake for 35 minutes.
3 Scatter the prawns over the top, very gently stir them in, cover again and bake for a further 5 minutes until the prawns are cooked through. Stir in the coriander and serve with lemon wedges.