Spicy Prawns And Rice Bowl Recipe

About this recipe

Start your day with the bold flavors of a Spicy Prawns and Rice Bowl, an Indian breakfast that's as energizing as it is delicious. Perfectly cooked prawns are infused with turmeric, chili, and aromatic spices, creating a dish that bursts with flavor. The tender basmati rice completes the meal, offering a hearty dose of energizing carbohydrates. Packed with 62g of protein and balanced macros, this meal supports muscle recovery and provides sustained energy throughout the day. Whether you're prepping for the gym or simply craving a satisfying breakfast, this dish is a versatile choice. Easy to cook and batchable, it's a must-try for seafood lovers who enjoy a spicy kick!

Ingredients

• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 1 kg Basmati Rice
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat oil in a pan and add cumin seeds, allowing them to crackle.
3. 3. Add finely chopped onion and garlic, sauté until golden brown.
4. 4. Stir in chopped tomatoes and cook until they turn soft and form a paste.
5. 5. Add turmeric powder, red chili powder, and salt; mix well.
6. 6. Add the cleaned prawns to the pan, cooking for 5-7 minutes until they turn pink.
7. 7. Drain the soaked rice and add it to the pan along with water.
8. 8. Bring the mixture to a boil, then reduce heat to simmer and cover the pan.
9. 9. Cook the rice for 15 minutes, ensuring the prawns are fully cooked and the rice is fluffy.
10. 10. Garnish with chopped coriander leaves and green chilies for added freshness and spice.
11. 11. Serve hot in bowls, ensuring equal portions of rice and prawns for each serving.