Masala Prawns and Rice Recipes

Ingredients :

2 large onion, sliced and deep fried

1.25 cups natural yogurt

2 tbsp tomato puree

4 tbsp green masala paste

2 tbsp lemon juice

salt, to taste

1 tsp black cumin seeds

2 inch cinnamon stick

4 green cardamom pods

1lb fresh king prawns, peeled and de-veined

3 cups button mushrooms

2 cups frozen peas, thawed

2.25 basmati rice soaked for 5 minutes in boiled water and drained

1.25 cups water

1 sachet saffron powder mixed in 6 tbsp milk

2 tbsp ghee or unsalted butter

Mix the first 9 ingredients together in a large bowl. Mix the prawns, mushrooms and peas into the marinade and leave for about 2 hours. Grease the base of a heavy pan add the prawns, vegetables and any marinade juices. Cover with the drained rice and smooth the surface gently until you have an even layer. Pour the water all over the surface of the rice. Make random holes through the rice with the handle of a spoon and pour in the saffron milk. Place a few knobs of ghee or butter on the surface and place a circular pierce of foil directly on top of the rice. Cover and steam over a low heat for 45-50 minutes, until the rice is cooked. Gently toss the rice, prawns and vegetables together and serve hot.

Serves 4-6

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