• 350gm uncooked Basmati rice
  • 250gm raw prawns
  • Half pint glass of shelled peas
  • 1 large onion
  • 2 tomatoes
  • 1 inch ginger and 4 garlic cloves
  • 1 tsp turmeric powder
  • Half tsp chilli powder
  • 1 tsp whole cumin
  • 2 black cardamoms
  • 1 inch stick cinnamon
  • 1 large bay leaf
  • 2 tbsp oil (go on use ghee if you fancy it…)
  • Salt to taste


Wash the rice and cook it in a large pan or rice cooker. In the meantime, slice the onion finely, mince finely or puree the ginger and garlic together and wash and clean the prawns. Unless they are ready prepared like the ones I use!

In a large pan, bring the oil/ghee to heat over a high flame. When it’s hot, add the whole spices and as they sizzle up the onions, ginger and garlic.

Saute the whole lot for about five minutes until it starts going golden, then roughly chop the tomato and throw it in along with the turmeric and chilli powders.

Fry this lot for about five minutes, then simmer for another five.

Next, stir in the prawns with the peas and cook until the prawns go pink and firm.

Add salt now and check to make sure it’s well salty. Then simply stir in the cooked rice and serve.

You can add other vegetables like peas, potatoes, cauliflower just make sure they are cooked when you mix the rice in. Also, if using yoghurt use a full fat version and add it instead of the tomatoes.


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