Spiced Prawn And Rice Breakfast Bowl Recipe

Indian cuisine · 336 calories

About this recipe

Start your morning with the Spiced Prawn and Rice Breakfast Bowl, a deliciously satisfying dish that combines the richness of prawns with the comforting flavors of Indian spices and rice. This hearty meal is perfect for a protein-packed breakfast, offering 30g of protein to fuel your day. The tender prawns are cooked with a blend of turmeric, coriander, and chili powders, creating a depth of flavor that pairs beautifully with the fragrant long-grain rice. Easy to prepare in under an hour, this dish is ideal for those who enjoy bold, aromatic flavors. Garnished with fresh coriander leaves, it’s visually appealing and bursting with taste. Serve it warm to relish the perfect balance of spice and comfort, making it a great choice for mornings when you need energy and satisfaction.

Ingredients

  • 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
  • 1 kg Rice
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and rinse the rice thoroughly, then soak it in water for 15 minutes.
  2. 2. Heat oil in a pan and add cumin seeds; sauté until aromatic.
  3. 3. Add chopped onions and sauté until golden brown, approximately 5 minutes.
  4. 4. Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell dissipates.
  5. 5. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder; cook until the mixture is soft and fragrant.
  6. 6. Add the cleaned prawns to the pan and cook for 4-5 minutes until they turn opaque and are fully cooked.
  7. 7. Drain the soaked rice and add it to the pan, stirring to coat the grains with the spice mixture.
  8. 8. Pour in the water and add salt; bring the mixture to a boil.
  9. 9. Reduce the heat to low, cover the pan, and let the rice cook for 12-15 minutes until tender.
  10. 10. Once the rice is cooked and the liquid has evaporated, fluff it gently with a fork.
  11. 11. Garnish the dish with freshly chopped coriander leaves before serving.