Ingredients with Measurements:
-1 pound of large prawns, peeled and deveined
-1 cup of basmati rice
-1 teaspoon of cumin seeds
-1 teaspoon of coriander powder
-1 teaspoon of turmeric powder
-1 teaspoon of garam masala
-1 teaspoon of red chili powder
-1 teaspoon of salt
-2 tablespoons of vegetable oil
-1 teaspoon of mustard seeds
-1 teaspoon of cumin seeds
-2 tablespoons of chopped fresh cilantro
-1/2 cup of chopped onion
-3 cloves of garlic, minced
-1 inch of ginger, minced
-2 green chilies, chopped
-1/2 cup of coconut milk
Special Equipment Needed:
-Large saucepan
-Medium-sized bowl
-Strainer
-Spatula
Step-by-Step Instructions:
1. Rinse the basmati rice in a strainer until the water runs clear.
2. Heat the oil in a large saucepan over medium heat.
3. Add the mustard seeds, cumin seeds, and chopped onion to the oil and sauté for 2 minutes.
4. Add the garlic, ginger, and green chilies and sauté for an additional 2 minutes.
5. Add the prawns and sauté for 3 minutes.
6. Add the cumin, coriander, turmeric, garam masala, red chili powder, and salt and sauté for an additional 2 minutes.
7. Add the coconut milk and 1 cup of water and bring to a boil.
8. Add the basmati rice and stir.
9. Reduce the heat to low, cover, and simmer for 15 minutes.
10. Remove from heat and let stand for 5 minutes.
11. Fluff the rice with a spatula and garnish with fresh cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 450
Fat: 15 g
Carbohydrates: 55 g
Protein: 20 g
Substitutions for Ingredients:
-Prawns: Shrimp, chicken, or tofu
-Basmati Rice: Any long-grain rice
-Cumin Seeds: Ground cumin
-Coriander Powder: Ground coriander
-Garam Masala: Curry powder
-Red Chili Powder: Cayenne pepper
-Vegetable Oil: Olive oil or coconut oil
-Mustard Seeds: Mustard powder
-Cilantro: Parsley
Variations:
-Add vegetables such as peas, carrots, or bell peppers.
-Add nuts such as cashews or almonds.
-Add dried fruits such as raisins or dates.
Tips and Tricks:
-Soak the basmati rice for 30 minutes before cooking to make it fluffier.
-Use fresh prawns for best results.
-Adjust the amount of spices to taste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop.
Presentation Ideas:
Serve in a large bowl with a side of naan or chapati.
Garnishes:
Fresh cilantro, chopped onion, and lime wedges.
Pairings:
Serve with a side of raita or chutney.
Suggested Side Dishes:
-Raita
-Chutney
-Naan
-Chapati
Troubleshooting Advice:
-If the rice is too dry, add a few tablespoons of water and cover for an additional 5 minutes.
-If the rice is too wet, remove the lid and cook over medium heat for an additional 5 minutes.
Food Safety Advice:
-Always use fresh prawns for best results.
-Store in an airtight container in the refrigerator for up to 3 days.
Food History:
Prawn Bhatoora is a popular dish in South Asian cuisine. It is believed to have originated in the Indian subcontinent centuries ago.
Flavor Profiles:
This dish has a savory and slightly spicy flavor with a hint of coconut.
Serving Suggestions:
Serve with a side of raita or chutney and naan or chapati.
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Region: Indian