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Main Course

Prawn Ghee Rice

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 4 servings

300 g Basmati rice washed and soaked for 45 mins
Salt, to taste
1 tbsp Lemon juice 15 ml
175 g Ghee
5 nos Onion 150 g
Spices
5 nos Green cardamom (Elakka)
2 nos Cloves (Grambu)
2 nos Bay leaves Vazhana ela (Karuga)
21/2 cm Cinnamon (Karugapatta)
For the prawns
400 g Prawns cleaned, shelled and deveined, Chemmeen
2 tsp Coconut oil 10 ml
24 nos Curry leaves
10 g Ginger julienne
12 Flakes Garlic pods 24 gm) (sliced
4 nos Green chillies slit lengthwise and — deseeded
1 tsp Coriander powder
1/2 tsp Chilly powder 2 gm
1/4 tsp Turmeric powder 1 gm
Salt, to taste

Preparation

Step 1
Heat up a large pan.
Step 2
Add 1 1/2 litres of water, spices and salt and bring to a boil.
Step 3
Add rice.
Step 4
Bring to a boil and lower the heat.
Step 5
Add lemon juice and continue to boil, stirring occasionally, until cooked. Set aside.
Step 6
Heat the oil in another pan.
Step 7
Season with curry leaves, ginger, garlic and green chillies.
Step 8
Stir on a medium heat, until the garlic is light golden.
Step 9
Mix coriander powder, chilly powder and turmeric powder in two tbsp of water to a smooth paste.
Step 10
Add the above paste into the pan.
Step 11
Stir, until the moisture evaporates.
Step 12
Add the prawns and salt and sautT for a while. Put the lid on and cook until done adding little water in between.
Step 13
Take it off the heat. and keep cooked prawns aside.
Step 14
Heat ghee in another pan.
Step 15
Add onions and stir-fry on a medium heat, until golden.
Step 16
Add the prawns and stir, until the moisture has almost evaporated.
Step 17
Add the rice and stir carefully for 2 - 3 minutes.
Step 18
Make sure that the rice does not break.
Step 19
Remove to a serving dish. Serve hot.

Tip

For each cup of rice, use slightly less water than usual when adding other liquid ingredients like coconut milk or stock.

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Main Course

Prawn Ghee Rice

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 4 servings

300 g Basmati rice washed and soaked for 45 mins
Salt, to taste
1 tbsp Lemon juice 15 ml
175 g Ghee
5 nos Onion 150 g
Spices
5 nos Green cardamom (Elakka)
2 nos Cloves (Grambu)
2 nos Bay leaves Vazhana ela (Karuga)
21/2 cm Cinnamon (Karugapatta)
For the prawns
400 g Prawns cleaned, shelled and deveined, Chemmeen
2 tsp Coconut oil 10 ml
24 nos Curry leaves
10 g Ginger julienne
12 Flakes Garlic pods 24 gm) (sliced
4 nos Green chillies slit lengthwise and — deseeded
1 tsp Coriander powder
1/2 tsp Chilly powder 2 gm
1/4 tsp Turmeric powder 1 gm
Salt, to taste

Preparation

Step 1
Heat up a large pan.
Step 2
Add 1 1/2 litres of water, spices and salt and bring to a boil.
Step 3
Add rice.
Step 4
Bring to a boil and lower the heat.
Step 5
Add lemon juice and continue to boil, stirring occasionally, until cooked. Set aside.
Step 6
Heat the oil in another pan.
Step 7
Season with curry leaves, ginger, garlic and green chillies.
Step 8
Stir on a medium heat, until the garlic is light golden.
Step 9
Mix coriander powder, chilly powder and turmeric powder in two tbsp of water to a smooth paste.
Step 10
Add the above paste into the pan.
Step 11
Stir, until the moisture evaporates.
Step 12
Add the prawns and salt and sautT for a while. Put the lid on and cook until done adding little water in between.
Step 13
Take it off the heat. and keep cooked prawns aside.
Step 14
Heat ghee in another pan.
Step 15
Add onions and stir-fry on a medium heat, until golden.
Step 16
Add the prawns and stir, until the moisture has almost evaporated.
Step 17
Add the rice and stir carefully for 2 - 3 minutes.
Step 18
Make sure that the rice does not break.
Step 19
Remove to a serving dish. Serve hot.