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PrintJHINGAY AUR TAMATAR PULAO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Wash the prawns and set aside. Wash the rice and leave to soak for 20 minutes.
- Heat the butter and oil, fry the onion until golden brown. Lower the heat, add the spices and salt and stir-fry for about 2 minutes.
- Add the lemon juice, prawns, tomatoes and fresh coriander and stir-fry for a further 1 minute.
- Add the rice and mix everything together by stirring around gently.
- Add the water, bring to the boil, cover, lower the heat to medium and simmer for 20 minutes or until the rice is cooked.
- Let it stand for about 5 minutes and serve, garnished with the lemon wedges, sliced tomatoes, green chillies and king prawns.
INGREDIENTS
- 200 grams peeled prawns, fresh or frozen
- 500 grams basmati rice
- 100 grams unsalted butter
- 1 tablespoon Cooking oil
- 1 medium onion, peeled and sliced
- 1 teaspoon ginger root, diced and
- 1 teaspoon crushed garlic
- 1 teaspoon chilli powder
- 3 tablespoons lemon juice
- 2 tomatoes, sliced
- 3 tablespoons fresh coriander
- 700 ml water
- 1 ½ teaspoons salt
Garnish
- 4 lemon wedges
- 2 tomatoes, sliced
- 2 green chillies, finely chopped
- 2 king prawns
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