Prep 30 mins
Cook 1 hr
I will be posting rice recipes from the Creative Cooking Library's The Rice Cookbook to pay homage to this humble yet very versatile staple food of many asian countries like the Philippines.
- 2 large onions, sliced and deep fried
- 300 ml plain yogurt
- 2 tablespoons tomato puree
- 4 tablespoons masala paste (preferrably green)
- 2 tablespoons lemon juice
- salt, to taste
- 1 teaspoon black cumin seeds
- 2 inches cinnamon sticks
- 4 green cardamom pods
- 1 lb fresh king prawns, peeled and de-veined
- 3 cups button mushrooms
- 2 cups frozen peas, thawed
- 2 1⁄4 cups basmati rice, soaked for 5 minutes in boiled water and drained
- 1 1⁄4 cups water
- 1 teaspoon saffron, mixed with
- 6 tablespoons milk
- 2 tablespoons ghee (unsalted butter can be used as a substitute)
- Mix the first 9 ingredients together in a large bowl. Mix the prawns, mushrooms and peas into the marinade and leave for about 2 hours.
- Grease the base of a heavy sauce pan and add the prawns, vegetables and any marinade juices. Cover with the drained rice and smooth the
- surface gently until you have an even layer.
- Pour the water all over the surface of the rice. Make random holes through the rice with teh handle of a spoon and pour in the saffron
- Place a few knobs of ghee or butter on the surface and place a circular piece of foil directly on top of the rice. Cover and steam over a low heat for 45-50 minutes, until the rice is cooked. Gently toss the rice, prawns and vegetables together and serve hot.