Prawn Masala Rice

Prawn masala rice are perfect for lunch box recipe or for weekdays dinner.  Instead of regular fried rice you may try making this delicious prawn masala rice for a variation. Goes well with green salad or raita and papad as sides. It's spicy,filling and yummy treat for someone who adore heat. The black pepper powder, chilly powder and chopped chilly are tantalizing heaven on palate. 

If you're not a spicy food lover,be my guest to adjust the chilly and spices in the recepi according to your heat tolerance. The spicy dish with cooling raita and crispy papad are indeed a deadly combo. I love the texture of long grainy Basmathi rice in this recepi as it's absorp all the flavors of the added masala. A bowl of this prawn masala rice are more than enough for me to settle down on weekdays dinner rush.

Ingredients 

1 cups Basmathi rice

2 red onions,sliced

1 tsp ginger garlic paste 

1 bay leaf

1 green chilly

1 tsp chilly powder

1/2 tsp cumin powder

1/2 tsp garam masala

1 star anise

1"inch cinnamon stick 

1/4 tsp black pepper powder 

1 tsp coriander powder

1 tbsp chopped coriander leaves 

1 tbsp chopped mint leaves 

2 tbsp ghee

1 tbsp cooking oil

For Prawn Marination 

10-12 prawns

1/4 tsp turmeric powder 

1/4 tsp chilly powder 

Salt to season 

Methods

In a bowl add all the ingredients listed under "For Prawn Marination" and stir well to combine. Cover with lid and marinate for 15-20 minutes.

Wash and soak the Basmathi rice for 30 minutes. Cook the rice and let to to cool completely.

In a wolf,  melt ghee over medium heat and fry the onion till wilted and add the ginger garlic paste. Fry till fragrant.

Add the cinnamon stick,bay leaf and star anise. Fry for 5-7 seconds. 

Add the chilly powder, garam masala, black pepper powder,cumin powder, coriander powder,chopped mint leaves and chopped chilly.  Cool till oil separates. 

Add the marinated prawn,salt and little water. Cook till prawn are done and add the cooked Basmathi rice. 

Gently stir the rice with the masala without breaking the rice grains.

Remove from heat and sprinkle with chopped coriander leaves.

Serve with papad and raita.