Prawn Rice

Hello everybody !! Its Fri-yay 😀 Wish you a great weekend ahead.

Today’s recipe is a rice meal you can prepare for a wholesome lunch this weekend. You may serve it with any side of your choice (like I did with Cauliflower Manchurian, you can check the recipe in my previous post, if not already). It is a medium spicy rice preparation with our favorite sea food – Prawns 🙂 I have used tiger prawns, you can use any variety of shrimps / prawns available.

You may add more vegetables like carrots, mushrooms, broccoli, etc of your choice in this preparation, if you prefer.

Lets get started !!

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Preparation Time : 15 minutes

De-vein the prawns and clean them well under running water. Also remove the tail and head part. Keep the clean prawns over a tissue paper wrapped plate to soak up excess water.

Next take a bowl. Add prawns, pinch of salt, pinch red chilli powder and 1 teaspoon soya sauce. Marinate the prawns for 5 to 10 minutes.

In another bowl soak basmati rice in water until you are preparing other ingredients.

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Cooking Time : 30 minutes

Ingredients :

  • Basmati rice – 1 and 1/2 cup
  • Prawns – 10 to 15 (I used tiger prawns)
  • Onion – 1 medium sized, finely chopped
  • Garlic and Ginger – 6 garlic cloves, 2 inch ginger, finely chopped
  • Capsicum / Green Bell Pepper – 1 small, cut into small pieces
  • Spring Onions – 6, chopped into long slices, 1 tablespoon finely chopped (for garnishing)
  • Mint Leaves – 1 tablespoon, finely chopped (You can also use coriander leaves)
  • Red chilli powder – 1 teaspoon (optional)
  • Black pepper powder – 1 and 1/2 teaspoon
  • Soy Sauce – 1 teaspoon
  • Salt – as per taste
  • Sugar – 1/2 teaspoon
  • Refined oil – 4 to 6 tablespoon
  • Melted Butter – 2 tablespoon

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Recipe :

  1. Take a deep bottom pot / saucepan. Fill it with 4 cups of water. Now add the pre-soaked basmati rice. Turn on the flame. Let the rice boil until it is 3/4th done.
  2. Once the rice is 3/4th done, drain all the water out. Fluff up the rice by shaking the container or giving the rice a stir with a fork. Keep it aside until the prawn and veggies are getting cooked.
  3. While your rice is boiling, take a deep bottom frying pan. Add oil and let it heat up.
  4. Add marinated prawns. Stir fry both sides until the prawns turn pinkish golden in color. Take them out in a plate once done.
  5. In the same oil add chopped onions. Stir fry them until they become translucent.
  6. Add chopped ginger, garlic and capsicum. Add a pinch of salt. Keep stirring until the onions become golden brown.
  7. Add long spring onion slices and fried prawns. Add red chilli powder, black pepper powder and sugar. Mix and stir until the veggies and prawns are completely done.
  8. By this time, your rice will be ready (you have completed step 2). Add rice into the pan. Also add melted butter. Mix everything with a light hand. Check salt, add only if required.
  9. Lower the flame to minimum. Sprinkle mint leaves over the rice (keep some for garnishing). Cover the pan with a lid and let the rice cook with the prawns and veggies until completely done. You can give it a stir in between so that rice doesn’t stick to the bottom of the pan.
  10. When the rice is completely done, turn the flame off. Give the dish some standing time. Garnish with remaining mint leaves / coriander leaves.

Serve Prawn Rice hot as a wholesome meal alone / with any side dish of your choice.

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