Wash the rice in cold water until the water runs clear and strain in a colander, put aside.
Put the prawns in a bowl and add the turmeric powder and mix well.
Heat the oil in a non-stick saucepan over a medium flame, add the mustard seeds and fry for 20 seconds until they start to splutter, make
sure they do not burn. Add the sliced onions and fry until light golden.
Then add the garlic and crushed chillies, fry for a few seconds and add the chopped tomatoes and stir.
Now add the butter to the pan and the prawns and stir fry briskly.
Add the rice and stir, ensure the grains are coated well with the butter and oil. Pour in the stock and a little salt, bring to the boil, add the bay leaves and chopped coriander leaves and cover the pan.
Reduce the heat and simmer for 10 minutes.
Remove from the heat, fluff up the rice with a fork, recover the pan and leave to stand for 3 minutes.
Before serving, season with salt and pepper to taste.
Serve hot
Ingredients
Directions
Wash the rice in cold water until the water runs clear and strain in a colander, put aside.
Put the prawns in a bowl and add the turmeric powder and mix well.
Heat the oil in a non-stick saucepan over a medium flame, add the mustard seeds and fry for 20 seconds until they start to splutter, make
sure they do not burn. Add the sliced onions and fry until light golden.
Then add the garlic and crushed chillies, fry for a few seconds and add the chopped tomatoes and stir.
Now add the butter to the pan and the prawns and stir fry briskly.
Add the rice and stir, ensure the grains are coated well with the butter and oil. Pour in the stock and a little salt, bring to the boil, add the bay leaves and chopped coriander leaves and cover the pan.
Reduce the heat and simmer for 10 minutes.
Remove from the heat, fluff up the rice with a fork, recover the pan and leave to stand for 3 minutes.
Before serving, season with salt and pepper to taste.
Serve hot