Smoky Prawn Rice With Cumin And Coriander Recipe

About this recipe

A fragrant prawn dish cooked with basmati rice, infused with smoky spices, and garnished with fresh herbs for a flavorful dinner.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• - Gallo Ready In 2Mins
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Jalpur Cumin Seeds
• - Greenfields Ground Coriander
• - La Chinata Sweet Smoked Paprika
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• 100 g Wijaya Coriander Seeds 100G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the basmati rice thoroughly in cold water and soak it for 20 minutes.
2. 2. Peel and devein the prawns, ensuring they are clean and ready to cook.
3. 3. Finely chop the onion, tomato, garlic, and ginger and set them aside.
4. 4. Heat vegetable oil in a deep pan and add cumin seeds, letting them sizzle for 30 seconds.
5. 5. Add the chopped onion and sauté until golden brown, stirring occasionally.
6. 6. Stir in the garlic, ginger, and tomato, cooking until the mixture softens and blends together.
7. 7. Sprinkle in the coriander, smoked paprika, turmeric, and salt, mixing well with the base.
8. 8. Add the prawns to the pan and cook for 3-4 minutes until they turn pink and opaque.
9. 9. Drain the soaked rice and add it to the pan, stirring gently to combine with the prawns and spices.
10. 10. Pour in water and bring the mixture to a boil, then reduce heat to a simmer.
11. 11. Cover the pan and cook for 15 minutes, allowing the rice to absorb the flavors and liquid.
12. 12. Remove the pan from heat and let it rest covered for 5 minutes before fluffing the rice.
13. 13. Garnish with freshly chopped coriander leaves and serve hot with a side of lemon wedges.