Main course · South Indian

Hyderabadi Bagara Jhinga (Prawn Biryani with Tamarind)

Name: Hyderabadi Bagara Jhinga (Prawn Biryani with Tamarind)
Total time: 45 min
Yield: 4
Cuisine: South Indian
Ingredients: 300 g basmati rice; 500 g raw king prawns, peeled; 2 onion, finely sliced; 1 tbsp tamarind paste; 40 g roasted peanuts; 30 g desiccated coconut; 1.5 tbsp biryani spice blend; 10 g fresh ginger; 4 garlic cloves; 2 tbsp coconut oil; 1 tsp ground turmeric

45 min Serves 4 ~577 kcal/serving ~£8.20 (£2.05/serving) Contains-nutsDairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

300 g basmati rice
500 g raw king prawns, peeled
2 onion, finely sliced
1 tbsp tamarind paste
40 g roasted peanuts
30 g desiccated coconut
1.5 tbsp biryani spice blend
10 g fresh ginger
4 garlic cloves
2 tbsp coconut oil
1 tsp ground turmeric

Nutrition (per serving)

Calories: 577 kcal
Protein: 31.3 g
Carbohydrate: 69.8 g
of which sugars: 6.6 g
Fat: 18.3 g
of which saturates: 10.9 g
Fibre: 4.8 g
Salt: 0.59 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Dry-roast the roasted peanuts and desiccated coconut for 2 minutes until golden, then blitz with the tamarind paste and a splash of water to a smooth paste.
2
Rinse the basmati rice, then cook in plenty of boiling water for 8 minutes until just tender; drain.
3
Heat the coconut oil in a large, deep pan, add the sliced onion and fry for 10 minutes until deeply golden.
4
Add the garlic, ginger and ground turmeric, and fry for 2 minutes, then stir in the biryani spice blend and the peanut-tamarind paste.
5
Add the prawns and cook for 3-4 minutes until they turn pink.
6
Layer the drained rice over the prawn mixture, cover tightly and cook over a low heat for 10 minutes to let the flavours steam through.
7
Fluff through gently and serve hot.

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