Tandoori Prawn Skewers With Minted Rice Recipe

About this recipe

Succulent prawns marinated in aromatic spices and grilled to perfection, served alongside fragrant mint-infused basmati rice for a delightful dinner.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 100 Ml Gowardhan Ghee
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• 300 g Ginger Paste
• - Red Chilli Powder
• 10 pcs Prawns
• 125 ml Flavoured Yogurt Drink - Mango
• 250 ml Lemon Juice Concentrate
• 25 g Ginger Garlic Paste
• - Red Chilli
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Basmati Rice
• 100 g Jeera
• 1pc Watermelon

Instructions

1. 1. Clean and devein the prawns thoroughly under running water.
2. 2. In a bowl, mix yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric, garam masala, and salt to make the marinade.
3. 3. Add the prawns to the marinade, coat evenly, and let them sit for 20 minutes.
4. 4. Thread the marinated prawns onto skewers, ensuring they are spaced evenly.
5. 5. Heat oil in a grill pan over medium heat and place the skewers on it.
6. 6. Cook the prawns for 3-4 minutes on each side until they turn golden and are fully cooked.
7. 7. Rinse the basmati rice under running water and drain excess water.
8. 8. Heat a pot, add cumin seeds, and let them sizzle for 30 seconds.
9. 9. Add water to the pot and bring it to a boil, then stir in the rice and reduce the heat to low.
10. 10. Cover and cook the rice for 15 minutes or until the water is absorbed and the rice is tender.
11. 11. Finely chop the fresh mint leaves and mix them into the cooked rice gently.
12. 12. Serve the grilled prawns skewers alongside the minted rice for a wholesome dinner.