Pot Prawn Rice

Published on March 26, 2015 | By CookSafari |

Ingredients

Basmati Rice (Basmati chawal)	2 cups
Medium sized Prawns	15-20 pieces
Star aniseeds (Chakr phool)	2
Spring onions head, (hara payaz),finely chopped	1/2 cup
Garlic (lahsan), finely chopped	1 tea spoon
Ginger (adrakh), finely chopped	1 tea spoon
Green chillies (hari mirch), chopped	2 table spoon
Soya sauce	2 tab le spoon
Ajinomoto	a pinch
White pepper (Safed mirch), powder	1/2 tea spoon
Red chilli (Lal mirch), powder	1/2 tea spoon
Vegetable oil	3 table spoon
Salt	to taste
Cornstarch	2 table spoon
Butter	1 table spoon
Spring onion green, finely chopped	for garnishing

1. Devein, Clean and wash prawns and sprinkle some salt and turmeric powder on it and keep aside for 15 min.
2. Meanwhile clean, wash and soak rice for an hour.
3. After an hour boil rice in sufficient water with star anise and little salt until just cooked.
4. Remove it from flame and transfer rice to clay pot. (If clay pot is not available keep it in some oven proof pot).
5. Mix the cornstarch in half cup of water and keep aside.
6. Heat oil in a wok, add chopped green chillies ginger and garlic and stir fry briefly. Add chopped spring onions and continue to stir fry for a minute.
7. Now add the prawns and stir it for 8-10 minutes.
8. Then add soya sauce, ajinomoto, red chilli powder, and white pepper powder, salt and stir it.
9. Add 1 cup of water and let it simmer for 5-7 minutes.
10. Now mix the blended cornstarch and cook it for a minute or until the sauce thickens, stirring continuously. Put the flame off.
11. Pour the sauce on the rice in the clay pot.