Middle Eastern > Arabian > Rice

Nasi Mandi with Prawns Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound of prawns, peeled and deveined
- 1 tablespoon of butter
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish

Special equipment needed:
- Large pot with lid
- Skillet

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.

2. In a large pot, add 2 cups of water, 1 teaspoon of salt, cumin powder, coriander powder, turmeric powder, and black pepper. Bring to a boil.

3. Add the rice to the pot and stir. Cover the pot with a lid and reduce the heat to low. Cook for 15-20 minutes or until the rice is tender and the water has been absorbed.

4. In a skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic. Cook for 2-3 minutes or until the onion is translucent.

5. Add the prawns to the skillet and cook for 3-4 minutes or until they turn pink.

6. Add the butter, lemon juice, salt, and pepper to the skillet. Stir until the butter is melted and the prawns are coated in the sauce.

7. Serve the rice on a platter and top with the prawns. Garnish with fresh cilantro.

Preparation time: 10 minutes
Cooking time: 25-30 minutes
Cook the rice on low heat and the prawns on medium-high heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 60g
Protein: 20g

Substitutions for ingredients:
You can substitute the prawns with chicken or beef.

You can add vegetables like carrots, peas, or bell peppers to the rice.

Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a fork to fluff the rice after it's cooked.
- Don't overcook the prawns, or they will become tough.

Storage instructions:
Store the leftover rice and prawns separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a little bit of water. Reheat the prawns in the skillet over medium heat until heated through.

Presentation ideas:
Serve the Nasi Mandi with Prawns on a large platter with the prawns arranged on top of the rice. Garnish with fresh cilantro.

Fresh cilantro

This dish pairs well with a cucumber and tomato salad.

Suggested side dishes:
Cucumber and tomato salad

Troubleshooting advice:
If the rice is too dry, add a little bit of water and stir.

Food safety advice:
Make sure the prawns are cooked to an internal temperature of 145°F to prevent foodborne illness.

Food history:
Nasi Mandi is a traditional Middle Eastern rice dish that is usually served with meat or chicken.

Flavor profiles:
This dish has a spicy and savory flavor with a hint of lemon.

Serving suggestions:
Serve the Nasi Mandi with Prawns with a side of cucumber and tomato salad.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Indonesian

Taste: Spicy, Savory, Tangy, Aromatic, Sweet