Pepper Prawn Rice
This recipe is for those who like their food hot and spicy! However, the quantity of pepper and chillies may be reduced if desired. It is a versatile one-dish meal that is easy to prepare.
Course: Main Course
Ingredients For the Rice:
- Table rice (Basmati or Jeerasal) 1 ½ cups (300gm approx.)
- Water or stock 3 cups
- Cloves 2
- Cardamom 2
- Cinnamon 1 piece, 3cm
- Ghee or oil 1 ½ tablespoons
- Salt ¾ teaspoon, or to taste
Ingredients For the Prawn Mixture:
- Prawns 400gm
- Onion 150gm (1 big)
- Tomato 200gm (2, medium size)
- Garlic 8 cloves
- Ginger 4cm piece
- Green chillies 4-6
- Black pepper corns 1 ½ tablespoons
- Chilli powder 1 teaspoon
- Turmeric powder ¾ teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Garam masala powder ½ teaspoon
- Salt to taste
- *Tamarind paste 1 teaspoon (see notes)
- For garnish, use Tomato pieces and chopped coriander leaves
Wash the rice, drain well and soak in 3 cups of water or stock for 20-30 minutes. Place it in the cooking pan of a Panasonic Automatic Cooker. Add cloves, cardamoms, cinnamon, ghee and salt. Mix lightly, cover the pan with the lid and press the switch to ‘Cooking’. While the rice is soaking and cooking, prepare the prawn mixture.
Peel and de-vein the prawns. Finely chop the onion and tomato. Mince the garlic and ginger. Finely slice the green chillies. Coarsely crush the pepper corns. Heat the oil in a fry pan. Add garlic and fry till it is light brown and aromatic. Add ginger and fry for few seconds. Add onion, fry till it is light brown. Add tomato and fry till it turns soft and pulpy. Add green chillies, chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder. Fry for few seconds. Add the prawns, pepper and salt. Mix the tamarind paste with a tablespoon of water and add to the prawns. Cook till the prawns are just done and the mixture is like a thick lump.
When the rice in the cooker is done, the switch will automatically move to ‘Keep Warm’. Leave undisturbed for 10 minutes. Then add the prawn mixture and gently mix without breaking the rice grains. Replace the lid and press the switch again to ‘Cooking’. It will move to ‘Keep Warm’ in a couple of minutes. Leave without disturbing for 15 minutes for the rice to absorb the flavours of prawn mixture. Serve hot, garnished with pieces of tomato and chopped coriander leaves, accompanied with a raitha.
*Note: 1 tablespoon of thick, freshly squeezed tamarind juice may be used instead of tamarind paste.