Zesty Lemon Garlic Prawns With Jeera Rice Recipe

About this recipe

Zesty Lemon Garlic Prawns with Jeera Rice is a perfect choice for a satisfying Indian lunch. This dish features prawns marinated in tangy lemon juice, aromatic garlic, and bold spices, then sautéed to perfection. Paired with fluffy basmati rice cooked with fragrant cumin seeds, it offers a delightful combination of flavors and textures. The prawns provide a rich source of protein to fuel your body, while the rice offers the right amount of carbohydrates for sustained energy. Preparing this dish is an enjoyable culinary experience, with the vibrant colors and tantalizing aromas filling your kitchen. Serve it as a wholesome lunch for two, ideal for a comforting yet nutritious meal.

Ingredients

• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 1 kg Basmati Rice
• 250 ml Keya Lemon Juice
• 100 g Garlic - Single Clove
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 50 g Black Pepper Powder
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and devein the prawns, ensuring they are clean and ready for cooking.
2. 2. In a bowl, marinate the prawns with lemon juice, minced garlic, turmeric, red chili powder, salt, and black pepper. Let sit for 15 minutes.
3. 3. Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes.
4. 4. Heat 1 tbsp of oil in a pan and add cumin seeds; let them sizzle before adding the rinsed rice.
5. 5. Add 300 ml of water to the pan, cover, and cook the rice on low heat for 15 minutes or until fully cooked.
6. 6. In a separate pan, heat the remaining oil and sauté the marinated prawns for 5-7 minutes until they turn pink and curl up.
7. 7. Garnish the prawns with freshly chopped coriander leaves for added flavor.
8. 8. Serve the lemon garlic prawns alongside the fragrant jeera rice, ensuring equal portions.