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Prawn Pulao Rice

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Prawn Pulao Rice

 

Ingredients

  • 2 tbsp oil
  • 1 medium onion finely chopped
  • 1-2 green chillies
  • 6 cloves of garlic
  • I inch piece of ginger, finely grated
  • 3 drops Turmeric Spice Drops
  • 6 drops of Tikka masala Spice Drops
  • 2 drops of Cumin Spice Drops
  • 4 drops of Cardamom Spice Drops
  • 4 drops of Cinnamon Spice Drops
  • 4 drops of Clove Spice Drops
  • 125g chopped canned tomatoes
  • 30g creamed coconut cut into pieces
  • 400g peeled fresh prawns
  • ½ tsp salt
  • 2 tbsp chopped fresh coriander leaves
  • 1 tbsp cider vinegar

 

For the Rice:

  • 250g basmati rice, washed and soaked in cold water
  • 1 tbsp oil
  • 1tsp cumin seeds
  • 400ml warm water

Method for Rice

 

  1. Wash and drain the rice.
  2. Add oil to a pan on high flame. Add the cumin and let them splatter.
  3. Add the drained rice and stir and sauté for 2-3 minutes.Add the salt and water and bring to the boil. Cover the pan tightly and reduce the flame. Cook for 10 minutes without lifting the lid.
  4. Remove from heat and leave undisturbed for 10 minutes.

 

Method for cooking prawns

 

  1. Add the oil to a heavy based saucepan over medium heat. Add the onions, fresh chillies, garlic, cloves and ginger. Stir and fry until they are soft but not brown.
  2. Add the tomatoes, stir and cook until the tomato juice thickens. Add the turmeric powder and mix well. Also add the creamed coconut and stir until dissolved.
  3. Now add the prawns, salt and coriander leaves. Stir and cook for 2-3 minutes. Add all the Spice Drops® and mix well.
  4. Stir in the vinegar and turn off the heat.

 

For mixing the prawns to the rice, transfer the rice into a large dish and add the spiced prawns. Gently fork through to mix well. The pulao can be reheated in the microwave if necessary.

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