Contributed by: Asma Baig Cooking Time : 35-45
Minutes
Serves 4
Ingredients:
8 oz peeled prawns
6 oz Basmati rice
2 medium onions
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 fresh tomato (grated)
2 cloves
2 cardamoms
1 green chilli - chopped and seeds
1 tablespoon lemon juice
2 oz frozen peas
2 tablespoons corn oil
2 tablespoons butter
2 tablespoons natural yogurt
1 cinnamon stick
salt to taste
Method:
1-Soak rice in water and then cook in boiling water
for approx. 3 minutes until "gritty" (if meal is
eaten immediately, cook rice fully). Soak defrosted
prawns in lemon juice.
2-Heat oil and butter in pan, then add cumin seeds,
cardamoms, cloves and sliced onions, frying until
onions are soft (but not too brown). When cooked,
remove ½ onions for garnish.
3-Add green chilli, chilli powder, turmeric, ginger
and garlic.
4-Add grated tomato and cook until tomato is
'smooth'.
5-Remove prawns from lemon juice, then add to pan
with peas and salt (to taste).
6-After approx. 3-4 minutes gently add the beaten
yogurt, stirring all the time.
7-Cook for a further 5 minutes, then place in
casserole in rice/prawns/rice/garnish order.
8-Heat in oven when required.