Spicy Prawn Pilaf

Spicy Prawn Pilaf

Ingredients

2 cups prawns, cleaned and deveined

2 cups basmati rice, washed and drained well

4 cups lukewarm water (same measurement as the rice)

2 medium sized red onions finely chopped

2 large tomatoes finely chopped

2 tsp red chilli powder

1 tsp garam masala powder (I prefer Mother’s Recipe Garam Masala)

½ tsp turmeric

2 tsp coriander powder

1 tsp cumin powder

1 vegetable bouillon cube

salt to taste

½ cup cooking oil

a handful of chopped coriander leaves for garnishing

For tempering:

2 bay leaves

1 star anise

4-5 black pepper corns

2-3 cloves

4-5 cardamoms

1 stick cinnamon

Directions

In a deep dish heat oil and add the spices for tempering for 2-3 seconds. Add chopped onions and sauté until translucent. Reduce heat and add the powdered spices and sauté for 2 minutes. Add tomatoes and fry until they have melted. Add prawns, bouillon cube and mix well. Add the drained rice and stir for 2-3 minutes. Add 4 cups of lukewarm water and salt (check seasoning as the bouillon cube has salt). Reduce heat completely and cover the dish with lid. Cook until all the water has been absorbed. To serve, gently mix the rice well and garnish with a handful of chopped coriander leaves.