Malabar Prawn Biryani
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Ingredients
- 300 g basmati rice
- 500 g raw king prawns, peeled
- 2 onion, finely sliced
- 2 tomatoes
- 100 ml natural yoghurt
- 2 tbsp biryani spice blend
- 15 g fresh ginger
- 4 garlic cloves
- 10 g fresh coriander, chopped
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 30.4 g
- Carbohydrate
- 70.9 g
- of which sugars
- 7.9 g
- Fat
- 9.6 g
- of which saturates
- 6.6 g
- Fibre
- 3.9 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, then cook in plenty of boiling water for 8 minutes until just tender; drain and set aside.
- 2
Heat the coconut oil in a large, deep pan, add the sliced onion and fry for 10 minutes until deeply golden.
- 3
Add the garlic, ginger and ground turmeric, and fry for 2 minutes.
- 4
Stir in the biryani spice blend and chopped tomatoes, and cook for 5 minutes until softened.
- 5
Add the prawns and yoghurt, and cook for 3-4 minutes until the prawns just 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
Scatter with fresh coriander, fluff through gently and serve hot.
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