Rice Layered With Prawns

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 large onions, sliced and deep fried
• 300 ml plain yogurt
• 2 tablespoons tomato puree
• 4 tablespoons masala paste (preferrably green)
• 2 tablespoons lemon juice
• salt, to taste
• 1 teaspoon black cumin seeds
• 2 inches cinnamon sticks
• 4 green cardamom pods
• 1 lb fresh king prawns, peeled and de-veined
• 3 cups button mushrooms
• 2 cups frozen peas, thawed
• 2 1/4 cups basmati rice, soaked for 5 minutes in boiled water and drained
• 1 1/4 cups water
• 1 teaspoon saffron, mixed with
• 6 tablespoons milk
• 2 tablespoons ghee (unsalted butter can be used as a substitute)

Recipe

• 1 mix the first 9 ingredients together in a large bowl. mix the prawns, mushrooms and peas into the marinade and leave for about 2 hours.
• 2 grease the base of a heavy sauce pan and add the prawns, vegetables and any marinade juices. cover with the drained rice and smooth the
• 3 surface gently until you have an even layer.
• 4 pour the water all over the surface of the rice. make random holes through the rice with teh handle of a spoon and pour in the saffron
• 5 milk.
• 6 place a few knobs of ghee or butter on the surface and place a circular piece of foil directly on top of the rice. cover and steam over a low heat for 45-50 minutes, until the rice is cooked. gently toss the rice, prawns and vegetables together and serve hot.