Rice and Spicy Prawns Recipe

Ingredients :

500 g

1 1/2 cups

2 tablespoons

2 tablespoons

1

3 cloves

1/2 teaspoon

4

4

1 teaspoon

1/2 teaspoon

2

1 1/2 teaspoon

3 cups

1

Raw prawns

Long grain rice

Ghee

Oil

Medium onion, finely sliced

Garlic, finely sliced

Finely grated fresh ginger

Cloves

Cardamom pods, bruised

Garam masala

Chili powder, optional

Fresh red chilies, sliced

Salt

Hot water

Small stick of cinnamon

Sliced cucumber and fresh coriander leaves to garnish

• Shell and de-vein the prawns.

• If rice needs washing, allow it to dry well.

• Heat ghee and oil in a large saucepan with a well-fitting lid.

• Put in the prawns and fry quickly until they change color.

• Then remove them from the pan.

• Put in onion, garlic and ginger and fry for a few minutes, stirring frequently.

• Add whole spices and fry for a minute or two longer.

• Then turn in the rice and fry, stirring, until it is coated with the ghee.

• Add garam masala, sliced chilies, chili powder, salt, shrimps and hot water.

• Let it come to boil then reduce heat to very low, cover tightly and cook for 20 minutes without lifting lid.

• Serve hot, garnished with thin slices of cucumber and sprinkled over with chopped fresh coriander.