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Basmati rice almonds chickpeas carrots mushrooms spring onions clove garlic pepper fresh ginger chili
Viewed: 17 - Published at: 8 years agoIngredients
- 1 cup Basmati Rice
- 500 grams Shelled Prawns
- 1/4 cup Almonds
- 200 grams Chickpeas
- 2 Medium sized carrots, peeled and chopped into small pieces
- 5 Mushrooms, chopped
- 2 Spring Onions, diced
- 2 clove Garlic, minced
- 1/4 cup Diced red and yellow bell pepper
- 1 Fresh ginger, minced
- 1 Chili, as much as desired, chopped
Method
- Place prawns in a bowl and todd them with turmeric, salt, pepper and parsley.
- Add some olive oil to a wok or skillet and heat.
- Add chickpeas and almonds and let toast for about 10 minutes.
- In a separate pot cook rice according to packaging rules.
- Add ginger, chillies, onion and garlic to the chickpeas and almonds and stir.
- Add carrots, mushrooms and bell peppers to the wok.
- Stir everything together.
- Season.
- Heat some olive oil in a small pot and add the prawns.
- Cook until almost done.
- Drain if needed.
- By this time the rice should be cooked.
- Drain that too.
- Add the prawns to the wok and stir them well, into the veg.
- Add the rice.
- Stir again, let it crisp up for 5-10mins and serve with a lime wedge.
