Recipes - Biriyani Prawns and Rice made with Baharat
Tamarind gives a slightly tangy note to this rice dish. It is a unique flavour that is worth going to the extra effort of getting and using. Most good Asian shops will have it.
400g (2 cups) Basmati rice
Walnut-size piece of tamarind pulp
2 tablespoons of olive oil
1 small onion finely chopped
1 tablespoon of Ground's Baharat
4 tomatoes peeled and chopped
1 tablespoon tomato paste
½ teaspoon of ground turmeric
2 cloves of garlic finely chopped
1 litre of vegetable or fish stock
600g green prawn meat
Rinse rice under running water until water runs clear, and then drain well. Place tamarind pulp and 1/2 cup of warm water in a small bowl and leave to soak for 20 minutes. Strain tamarind mixture through a fine sieve. Through away the flesh and keep the juice.
Heat half of the oil in a frying pan, add onion and cook over medium heat for 5 minutes, or until soft. Add the Baharat, tomatoes, tomato paste, turmeric, garlic and 1 teaspoon of salt. Cook for 1 minute, then add rice and stir to coat. Add the stock and reserved tamarind juice. Cover with a tight-fitting lid and simmer over medium heat for 15 minutes.
Five minutes before the rice mixture is cooked, heat the remaining oil in a frying pan, add prawns and cook for 2 minutes, stirring occasionally over medium-high heat. Add the prawns to the rice mixture and stir to mix through, then cover, reduce heat and cook for the last 5 minutes.
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