Mushroom Rice With Prawns

Preparation Time : 35 minutes

Ingredients:

1. Basmati rice – 2/3 cup
2. Oil – 1 tbsp
3. Onion (chopped) – 1 (medium)
4. Black peppercorns – 4
5. Cinnamon stick – 1 inch
6. Bay leaf – 1
7. Cardamom – 2
8. Garlic (crushed) – 1
9. Ginger (grated) – 1 tsp
10. Garam masala – 1 tsp
11. Lemon juice – 1 tbsp
12. Frozen peas – ½ cup
13. Chilly powder – 1 tsp
14. Salt to taste
15. Frozen cooked peeled prawns (shrimp) thawed – 1 cup
16. Mushrooms (cut into large pieces) – 1 ½ cups
17. Fresh coriander (chopped) – 2 tbsp
18. Yoghurt – ½ cup
19. Water – 1 cup
20. Seeded and sliced fresh red chilly – 1 to garnish

Method:

• Wash the rice well and leave it to soak in water for 30 minutes.
• Heat the oil in a heavy pan and add the chopped onion, peppercorns, cinnamon, bay leaf, cumin seeds, cardamom pods, garlic, ginger, garam masala, chili powder and salt.
• Lower the flame and stir fry the mixture for 2-3 minutes.
• Add the prawns to the spice mixture and cook for 2 minutes, then add the mushrooms.
• Stir in the coriander and yoghurt followed by the lemon juice and peas and cook for 2 more minutes.
• Drain the rice and add it to the prawn mixture.
• Pour in the water, cover the pan and cook over a medium heat for about 15 minutes, checking once to make sure that the rice has not stuck to the base of the pan.
• Remove the pan from the heat and leave to stand, still covered, for about 5 minutes.
• Transfer to a serving dish and serve garnished with a sliced red chili.