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Indian
Spiced Rice with Prawns
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| This
is an easy Indian rice and prawn dish, full
of flavour but not spicy hot. The rice itself
will take an hour to prepare, but
while it is soaking and draining, you can prepare
the other ingredients then sit down and have
a glass of wine. My favourite kind of recipe! |
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Serves 4 people
12
shrimp or prawns, shelled and deveined
1cup long grain rice
4 tbsp ghee or
peanut oil (make your
own ghee)
3 garlic cloves
1 large onion
4 cardamom pods
1/2 tbsp grated root ginger
1 cinnamon stick
1 tsp garam masala
2 red bell peppers
1 tsp salt
1 cucumber
1 tsp fresh chopped coriander leaves.
- Rinse the rice in cold water, leave to
soak for 30 minutes and then to drain for
30 minutes.
- While
the rice is soaking, cut the shelled,
deveined prawns into 3/4 inch pieces, chop
the onion,
finely chop the garlic, core and deseed
the bell peppers cutting them in quarters
and
grate the ginger
- Heat the ghee or peanut
oil in a
large pan. Add
chopped
onion
and fry
over
a low heat until transparent.
- Add the
prawn pieces and stir gently until they
begin to change colour.
- Remove from the
heat and
set
aside.
- Add the garlic and ginger
to the
pan.
- Stir in lightly crushed cardamom
pods and cinnamon.
- Add the rice,
garam masala,
red peppers and salt.
- Stir and add in 1 1/4 cups of boiling water.
Bring quickly to the boil, cover and simmer
for 25 minutes.
- When done, remove the cardamom, cinnamon
and pepper quarters.
- Stir in the prawn pieces, transfer to a
warmed dish, garnish with cucumber slices
around the edge and sprinkle the chopped
coriander over the rice.
- Serve immediately.
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