Rice Layered With Prawns
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 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)
directions
- 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
- milk.
- 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.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.