Apr 27, 2012

Prawns Rice

Prawns Rice

A tasty rice, goes well with raita / pickle / salad / korma...

Serves: 3


Please use same measuring cup to measure rice and water.

For rice:

1 cup (200 g) basmati rice (Kohinoor / India gate / Neesa …)

1 ¾ cup water

½ teaspoon salt

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

2 cinnamon sticks (1 – inch in size)

3 cardamoms

3 cloves

1 teaspoon ghee


Wash and clean rice.

In a non stick pan, soak rice with 1 ¾ cups of water, salt, red chilli powder, turmeric powder, cinnamon, cardamom, cloves and ghee for 15 minutes. Cover with a tight lid and cook on a medium to low heat for until done / water dries up / rice cooked well. Stir occasionally.

For prawns masala:

For prawns:

500 g prawns (250 g net weight, after cleaning and deveining)

½ teaspoon turmeric powder

½ teaspoon salt


Wash and clean prawns. Devein and marinate prawns with turmeric powder and salt. Cover and keep aside for half an hour.

For the masala:

1 tablespoon oil

1 onion, finely sliced

1 tablespoon ginger – garlic paste (thick in constituency, fresh and homemade)

2 well ripe tomatoes, finely chopped (1 big or 2 small in size)

½ teaspoon red chilli powder (3/4 teaspoon for more spicy)

1 teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon garam masala powder


¼ teaspoon clove powder

¼ teaspoon nutmeg powder

¼ teaspoon cinnamon powder

1 tablespoon chopped mint leaves

1 tablespoon chopped coriander leaves

½ teaspoon salt (or to taste)

Marinated prawns


Dilute red chilli powder, coriander powder and turmeric powder in 2 teaspoons of water and keep aside.

Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat.

Add thick ginger – garlic paste and stir on a low heat for 2 – 3 minutes.

Add finely chopped tomatoes and fry until thick in consistency.

Add diluted red chilli powder – coriander powder – turmeric powder mix. Saute on a low heat for 2 minutes until well combined with tomatoes.

Add garam masala powder or clove, cinnamon and nut meg powder. Mix well.

Add chopped mint and coriander leaves. Mix all the ingredients well. Adjust salt to taste. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until the gravy thickens / fragrant / water almost dries up.

At this stage, add marinated prawns, stir well, cover again and cook for 5 - 7 minutes until pink in color. Do not overcook prawns. Switch off the heat.

Final preparation:

Add prawns masala into cooked rice and stir well continuously for 5 minutes until well combined. Serve with pickle / raita / fresh salad …

1 comment:

raquel@eRecipe.com said...

Rice is so flavorful when you add seafood. Its smell and taste is very enticing and delicious. Yummy! =)