SERVES 4
This is a flavorful and yet simple dish that can be made without much fanfare and fuss. Pilafs are much easier and faster to make than their cousins, the biryanis. 😊 The combination of the basmati rice, the spices and the shrimp all simmered together makes this a very hearty meal. It goes particularly well with a side of yogurt raita.
For marination:
½ kg (1.1 lbs) prawns, cleaned and deveined
½ tsp turmeric powder
½ tsp red chilli powder
salt to taste
For cooking the pilaf:
4 cloves
2 cardamoms bruised
1 in. stick cassia bark or cinnamon
1 bay leaf optional
1 medium onion, finely sliced
2 medium tomatoes, finely chopped
1-2 green chillies, slit
2 tsp ginger-garlic paste
1½ tsp red chilli powder
½ tsp cumin powder
Juice of 1 lime
¼ cup fresh coriander, finely chopped
2 tbsp mint leaves, coarsely chopped
2 cups long-grained basmati
4 cups water
Salt to taste
Clarified butter (ghee) and oil for frying
For garnishing:
2 tbsp cilantro leaves, finely chopped
3 springs of cilantro
1 Marinate the cleaned and deveined prawns with the turmeric powder, chilli powder and salt for about 15-20 minutes. Wash the rice and soak for about 30 minutes. Then drain in a colander and set aside.
2 Heat oil in a frying pan and fry the prawns lightly on both sides on a medium heat for about 2 minutes stirring a couple of times. Remove and set aside.
3 Heat ghee in a heavy pan and add the cloves, cardamoms, cassia bark or cinnamon stick and bay leaf one by one and let them sizzle for a few seconds.
4 Add the green chilli and fry it for a few seconds on a low heat. Increase the heat to medium. Add the sliced onions and fry them till translucent.
5 Add the ginger & garlic paste and fry for half a minute or till the raw smell goes away. Add the chopped tomatoes and continue to fry for at least 4-5 minutes on a medium-high heat till the tomatoes are well-cooked and the oil begins to separate Add the chopped coriander and mint leaves.
6 Reduce the heat to low and add the red chilli powder and cumin powder, and mix well. Add the soaked and drained rice and mix it well.
7 Add the water, lime juice and salt to taste. Check the taste and adjust the ingredients accordingly.
8 Bring the mixture to a boil and let it bubble for 1-2 minutes. Then reduce the heat to low, add the fried prawns, cover the pan with a tight fitting lid. Place a weight on the lid. Let it cook for about 5 minutes.
9 After 5 minutes, turn off the heat and leave the pan undisturbed for a further 15 minutes.
10 After 15 minutes, open the pan and fluff up the rice with a fork. Garnish with chopped coriander and coriander sprigs.
Serve with yogurt raita.
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