Prawn rice recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Samba rice or basmati - 2 cup
  2. Prawn - 2 cup
  3. Fresh thick coconut milk - 1 cup
  4. Unsalted butter - 50 grams
  5. Finely chopped onion - 1
  6. Slit green chili - 3
  7. Cashew - 10
  8. Raisins - a handful
  9. Turmeric powder - 1/2 teaspoon (tsp.)
  10. -- For Tempering --
    1. Cinnamon stick - 1 inch
    2. Clove - 3
    3. Cardamom - 3
  11. Curry leaf - 10
  12. Salt - as needed

PREPARATION:

  1. Soak rice for 15 minutes in water. Filter the water and keep it aside.
  2. Clean the shrimp, add turmeric powder and mix well. Keep this aside.
  3. Roast cashew, raisins in 1 teaspoon (tsp.) of butter. (raisins will plump up and cashew will turn golden brown)
  4. Melt the rest of the butter in a pan. Now add cinnamon stick, cloves , cardamom and sauté until they start to smell.
  5. Now add onion, green chilies, curry leaves and sauté until onion turns translucent (golden brown).
  6. Now add the prawns, salt to taste and sauté until the prawns are half cooked. i.e. they start to curl.
  7. Now add the rice and sauté until they turn translucent.
  8. Now add coconut milk, water as needed (3 cups of water), salt as needed. Simmer and cook until the rice is done(cooked). NOTE: to cook 1 cup rice usually you need to add 2 cups of water (liquid). 1:2 ratio.
  9. Now add the roasted cashew, raisins to the cooked rice mix well and serve hot.

NOTES:

  1. Goes well with korma. and you can use shrimp as well.



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