Spicy Prawn Rice

Serves     4


1 lb. headless prawns shelled and cleaned
1/2 tsp turmeric powder
1 large onion, chopped
1 tsp each of coriander and red chili powders
1 tsp cumin seeds or ¼ ground cumin
4 bay leaves
2 cups long‐grain rice, preferably Basmati
4 cups hot water
1 tsp ghee/butter
salt to taste

Grind to a fine paste:
1 tsp cinnamon pieces, or ¼ tsp cinnamon
1 tsp chopped ginger
2 green chilies chopped fine
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste


Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2
minutes. Remove the prawns onto a plate.
Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and
saute till they are golden brown. Add the rice, the ground paste, turmeric, red chili and coriander
powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat
for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.
Serve hot.
The prawns need not be of a big size for this dish.
Basmati is an aromatic long‐grain rice variety. Any other long‐grain rice would do as well.
ProporConally, this dish contains a lot of rice. If you want a betier balance of rice and protein, stir in 1
cup cooked peas when the rice is done cooking.

Cooking time (approx.): 20 minutes


Notes and Instructions