Prawn Tomato Rice: A Delicious One-Pot Meal
A one-pot dish, this Prawn Tomato Rice never fails to impress. Prepare it ahead of time and enoy whenever you need it.
Ingredients
- 1 cup prawns marinated with salt and turmeric
- 2 cups rice soaked for 10 - 15 minutes
- 3 tomatoes finely chopped
- 1 onion sliced
- 1 " cinnamon stick
- 4 cloves
- 1 big cardamom
- 1 tsp roughly crushed peppercorns
- 1- star anise
- 1 stock cube optional, for added flavor
- 1 tsp ginger-garlic paste
- 1 tsp coriander powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- 3 tsp oil
- Coriander leaves and slit green chilies for garnish
Instructions
- Start by marinating the prawns with salt and turmeric. Allow them to rest for at least 10-15 minutes.
- Next, heat the oil in a pot over medium heat. Once the oil is hot, add in the whole spices, cinnamon stick, cloves, cardamom, peppercorns, and star anise. Sauté these spices for a minute.
- After the spices are fragrant, add the sliced onion to the pot. Cook the onion until it turns golden brown.
- Now add ginger-garlic paste and fry until the raw smell vanishes. Then add the coriander powder, red chili powder, and turmeric. Stir the spices, allowing them to cook for a few seconds.
- Add the marinated prawns and a little salt to the pot. Stir everything together, making sure the prawns are evenly coated with the spice mixture. If you’re using a stock cube for extra flavor, crumble it into the pot at this stage. Cook the prawns for 2 - 3 minutes on high heat.
- Now add the finely chopped tomatoes and cook until they soften. Cook till oil starts to separate from the tomato mixture.
- Next, drain the rice and add it to the pot. Saute the rice for 1 - 2 minutes to combine well. Now pour in enough water to cook the rice—about 3 cups of water for 2 cups of rice. n.
- Add fresh coriander leaves, slit green chillies and garam masala powder. Bring it to a boil, and cook until the water evaporates and you see tiny holes forming on the rice. Then reduce the heat to the lowest.
- Cover the pot with a lid and let the rice simmer for 6 minutes only. Turn off the heat and leave the pot undisturbed for about 15 minutes.
- Finally, once the rice is cooked to perfection, fluff it with a fork to separate the grains. Serve hot.
Notes
- Typically, you add 4 cups of water for 2 cups of rice. But for this recipe, I added only 3 cups of water as I had soaked the rice before cooking.
- Adjust spices to suit your taste.
- It is ok to skip the stock cube and add plain water.