Arcot Prawn Masala Rice
Tasty and filing best when made with the small shrimps!
Recipe by Preethi Stephenson of Chennai, IN
Very hot and tasty and a speciality of my native Arcot! known for its Nawabs and biryani!shrimps are the best to be used in this rice, can be made in a jiffy. Learnt it from my mother who inherited it from her mother-in-law!!
Ingredients
non vegetarian
2 servings
- 1 cup Basmathi rice, soaked in water for 15mins
- 250 g Shrimps, de-shelled and deveined
- 1 1/2 Tomato, finely chopped
- 1 Onion, sliced thin
- 2 tsp Ginger garlic paste
- 2 tsp Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric
- 2 tsp each Mint, coriander and curry leaves
- 1/2 cup Coconut milk , (optional)
- 1 Lemon
- 1 inch Cinnamon
- 2 Cloves
- 1 Cardamom
- 4 Slit Green chillies
- 3 tsp Ghee
- Salt - to taste
- Oil - as required
Directions
- Clean prawns and wash with salt and vinegar to remove the smell and keep aside
- Marinate prawns with 1/4 tsp of salt and turmeric.
- Squeeze juice from one lemon and keep it aside.
- Heat oil and fry onions till pink and add the green chillies, ginger garlic paste and tomato and fry till the raw smell vanishes.
- Add all the powders and fry till the oil floats on the top of the masala.
- Don't add a drop of water and when the masala is cooked well, add the marinated prawns, curry leaves, coriander and mint and fry till the prawns are 3/4 done and cooked
- Fry the soaked rice in 1tsp of ghee till the rice is translucent because this helps the rice to be separate and not stick to another while boiling.
- Add the masala and the rice. Pour 1 1/2 cups of diluted coconut milk, the remaining 2tsp of ghee, juice of one lemon and salt, cook till done.
- Serve hot with raita.
- You can use curd while preparing the masala, you can even omit the coconut milk.