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Ingredients
- 200 g (1 cup) basmati rice
- 300 g (10 1/2 oz) small prawns (shrimp)
- 3 tablespoons oil
- 1 onion, finely chopped
- 1 stick of cinnamon
- 6 cardamom pods
- 5 cloves
- 1 stalk lemon grass, finely chopped
- 4 garlic cloves, crushed
- 5 cm (2 in) piece of fresh ginger, grated
- 1/4 teaspoon ground turmeric
Method
1. Wash the rice under cold running water and drain. Peel and devein the prawns, then wash and pat dry with paper towels.
2. Heat the oil in a frying pan over a low heat and fry the onion, spices and lemon grass. Stir in the garlic, ginger and turmeric. Add the prawns and stir until pink. Toss in the rice and fry for 2 minutes. Pour in 500 ml (2 cups) of boiling water and add a pinch of salt. Bring to the boil. Reduce the heat and simmer for 15 minutes. Remove from the heat, cover and stand for 10 minutes. Fluff up the rice before serving.
