Prawn Ghee Rice
Chemmeen Neychoru
Ingredients
- 300 gm Basmati rice washed and soaked for 45 mins
- Salt As reqd
- 1 tbsp Lemon juice 15 ml
- 175 gm Ghee
- 5 nos Onion 150 g
- Spices:
- 5 nos Green cardamom Elakka
- 2 nos Cloves Grambu
- 2 nos Bay leaves Vazhana/Karuga ela
- 2 1/2 cm Cinnamon Karugapatta
- For the prawns:
- 400 gm Prawns cleaned, shelled and deveined, Chemmeen
- 2 tsp Coconut oil 10 ml
- 24 nos Curry leaves
- 10 gm Ginger julienne
- 12 flakes Garlic pods 24 gm) (sliced
- 4 nos Green chillies slit lengthwise and deseeded
- 1 tsp Coriander powder
- 1/2 tsp Chilly powder 2 gm
- 1/4 tsp Turmeric powder 1 gm
- Salt As reqd
Instructions
- Heat up a large pan.
- Add 1 1/2 litres of water, spices and salt 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. Keep this aside.
- Heat oil in another pan.
- Season with curry leaves, ginger, garlic and green chillies.
- Stir on a medium heat, until the garlic is light golden.
- Mix coriander powder, chilly powder and turmeric powder in two tbsp of water to a smooth paste.
- Add the above paste into the pan.
- Stir, until the moisture evaporates.
- Add the prawns and salt and sautT for a while. Cook covered until done adding little water in between.
- Remove from heat and keep cooked prawns aside.
- Heat ghee in another pan.
- Add onions and stir-fry on a medium heat, until golden.
- Add the prawns and stir, until the moisture has almost evaporated.
- Add the rice and stir carefully for 2 - 3 mins.
- :- Make sure that the rice does not break.
- Remove to a serving dish.
- :- Serve hot.
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