Chemeen Nei Choru (Prawn Pulao)

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Ingredients: (Serves 4)

300 g basmati rice, washed and soaked for 45 minutes
salt to taste
1 tbs (15 ml) lemon juice
175 g desi ghee (clarified butter)
5 (150 g) onions

For the bouquet garni:
5 green cardamom
2 cloves
2 bay leaves
2.5 cm cinnamon

For the prawns:
400 g prawns, cleaned, shelled and deveined
2 tsp (10 ml) coconut oil
24 curry leaves
10 g ginger, julienne
12 flakes (24 g) garlic, sliced
4 green chillies, slit lengthwise and deseeded
1 tsp coriander powder
1/2 tsp (2 g) chilli powder
1/4 tsp (1 g) turmeric powder
salt to taste

Method

Put all the bouquet garni ingredients in a mortar and pound with a pestle to break the spices. Fold in a piece of muslin cloth and secure with enough string for it to hang over the rim of the pan. Put 1 1/2 litres of water, bouquet garni and salt to taste in a large pan and bring to a boil. Add rice. Bring to a boil and lower the heat. Add lemon juice and continue to boil, stirring occasionally, until cooked. Drain and discard the bouquet garni.

Heat oil in a pan. Season with curry leaves, ginger, garlic and green chillies. Stir over medium heat until the garlic is light golden. Mix coriander powder, chilli powder and turmeric powder in two tbs water to a smooth paste. Add to the pan. Stir until the moisture evaporates. Add the prawns and salt and sauté for three minutes. Remove from heat and keep aside.

Heat ghee in a pan. Add onions and stir-fry over medium heat until golden. Then add the prawns. Stir until the moisture has almost evaporated. Add the rice and stir carefully (to ensure that the rice does not break) for two to three minutes. Remove to a serving dish and serve hot.