Return to listing
Heat oil in heavy pan, add the onion, peppercorns, cinnamon,bay leaf,cumin seeds,cardamon pods, garlic, ginger, garam masala, chillie powder and salt. Lower the heat and stir fry the mixture for 2-3 mins.
Add the prawns and cook for 2 mins, then add the mushrooms.
stir in the coriander and yoghurt followed by the lemon juice and peas cook for 2 mins.
Drain the rice, and add to the mixture. Pour in the water, cover pan and cook over medium heat for 15 mins stirring once to check the rice has not stuck to bottom of pan.
Remove the pan from the heat and leave to stand covered for 5 mins, transfer to warm serving bowl and garnish with red chillie.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Basmati Rice with Mushrooms and Prawns
Submitted by sam from worthing 11 June 2009
Ingredients
150g/5oz Basmati rice,1 tbsp oil,1 medium onion chopped,4 black peppercorns,cinnamon stick (split in half),1 bay leaf,1/4 tsp cumin seeds,2 cardamon pods,1 tsp crushed garlic,1 tsp fresh grated ginger,1 tsp garam masala,1 tsp chilliw powder,1 1/2 tsp salt,115g/4oz frozen prawns (optional) (thawed),115g/4oz mushrooms cut into quarters,2 tbsp fresh coriander,120ml/4 fl oz plain yoghurt (greek cream fraiche all do),1 tbsp lemon juice,50g/2oz frozen peas,250 ml 8 fl oz water,1 fresh red chillichopped (de-seeded if required
Method
wash rice and leave to soak for 30 mins.Heat oil in heavy pan, add the onion, peppercorns, cinnamon,bay leaf,cumin seeds,cardamon pods, garlic, ginger, garam masala, chillie powder and salt. Lower the heat and stir fry the mixture for 2-3 mins.
Add the prawns and cook for 2 mins, then add the mushrooms.
stir in the coriander and yoghurt followed by the lemon juice and peas cook for 2 mins.
Drain the rice, and add to the mixture. Pour in the water, cover pan and cook over medium heat for 15 mins stirring once to check the rice has not stuck to bottom of pan.
Remove the pan from the heat and leave to stand covered for 5 mins, transfer to warm serving bowl and garnish with red chillie.
Recipe images are not uploaded yet.
- Bookmark with:
-
Delicious
Digg
Facebook-
StumbleUpon
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
