chilli, dinner, Recipes, Rice, Seafood, spicy
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Spicy Prawn Rice with carrots, peas and mushrooms

This is a delicious combination of ingredients that is lovely as a dish on its own with a yoghurt raita and salad, or served alongside  grilled chicken or lamb. It’s like an Indian risotto but you don’t have to stand over it stirring!  Perfect for entertaining as it can be made ahead of time – it’s even better the day after! It’s also great for a shared spread or picnic as it can be served at room temperature.

You just need to allow prep time as there a few steps prior to assembling the dish and cooking in the oven. You can also leave out or reduce the chilli powder and green chillies to make it less spicy.

Prep time: 30 minutes  Cooking time: 1 hour
Ingredients:

500g green prawns shelled and deveined
1.5-2 cups basmati rice
2 medium carrots roughly diced
350 grams of button mushrooms roughly diced
1/2 cup of peas
2 large onions sliced in rings
150 grams of butter for frying prawns
3 tablespoons vegetable or olive oil for frying prawns
1.5 teaspoons chilli powder
1/2 teaspoon turmeric
2 teaspoons cummin powder
1 stalk of curry leaves
stick of cinnamon
4 cardamom pods(optional)
1 teaspoon cummin seeds
4 large mild green chillies chopped
2 teaspoons crushed ginger and garlic paste
1 teaspoons salt

Method:

Pre-heat oven to 180 degrees celcius

Place peeled and deveined prawns in a bowl and add chilli powder, turmeric powder and cummin powder. Mix through and leave aside

Par boil rice for 10 minutes in salted water. until half cooked, par boil diced carrots seperately in salted water – strain rice and carrots and set aside

Slice onions into rings and chop up green chillies into thin rings

Heat oil and butter in a large non-stick frying pan and fry prawns until just turning pink, remove prawns from oil and set aside

In same oil and pan, add cinnamon stick, cummin seeds, cardamom pods, and curry leaves and fry gently for a minute or two

Add onions, green chillies and ginger garlic paste and fry gently until onions are transparent stirring from time to time, to avoid sticking to pan – remove onion mixture from oil and put into a deep casserole dish or pot with lid that can fit all the ingredients

Add in rice, prawns, carrots, peas, mushrooms to onion mixture and mix through so ingredients are evenly distributed

Mix 1/2 teaspoon of salt with 3/4 cup of water and pour over rice mixture
Cover with lid and place in oven for one hour or until rice is fluffy and moisture has evaporated. Sit for at least 15 minutes before serving

Delicious just on it’s own with yoghurt and a green salad or as a side with grilled chicken or lamb

This entry was posted in: chilli, dinner, Recipes, Rice, Seafood, spicy

by

Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a medium sized philanthropic Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

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