PRAWN RICE

Preparation Method :

• Soak the brown rice in water for 2 hours. Drain and set aside.
• Marinate the prawns in the lemon juice and salt.
• Grind the remaining coriander and coconut with the green chillies, ginger, garlic and mint to a fine paste.
• Heat the oil in a thick-bottomed handi and add the cinnamon stick, cardamom, star anise, cloves and cumin seeds. Saute for 1 minute.
• Add the chopped onion and saute for 5minutes, or until it turns light golden brown in colour. Add the masala paste and stir-fry for a further 30 seconds.
• Add the soaked rice and stir gently for 1 minute. Stir in the coconut milk and  water. Bring to the boil, stirring once or twice, then cook on a medium heat until the water has almost disappeared - about 30 minutes.
• Add the prawns, reduce the heat and cook, covered, until the rice is tender.
• Remove the pan from the heat and serve garnished with the reserved coriander leaves and grated coconut.