Prawns Tomato Rice

Ingredients  

• 1-1/2 Cup Rice 

• 2 Tbsp Oil

• 1 Tsp Fennel Seeds

• 3 Cardamom

• 1 Stick of Cinnamon

• 1 Cup (2 medium size) Onion (chopped)

• 2 Cup (4 medium size)Tomato (chopped)

• 1-2 Green Chilies (chopped)

• 1 Tbsp Ginger Garlic Paste 

• 2 Tsp Red Chili Powder

• 1/2 Tsp Turmeric Powder

• 1 Tsp Garam Masala

• 1-1/2 Cup Coconut Milk 

• 1 Cup Water

• Handful of Coriander (chopped)

• Handful of Mint leaves (chopped)

For marination

• 10-12 Prawns 

• 1/2 Tsp Red Chili Powder

• 1/4 Tsp Turmeric Powder

• Salt

Method 

• Soak the rice in water for about half an hour 

• Marinate the prawns with chili powder,turmeric powder, salt and keep it aside

• Heat a heavy bottom pan/ kadai on medium flame, add the fennel leaves, cardamom, cinnamon and fry it for about a minute till you get a nice aroma   

• Add the chopped onion ,green chilies and fry it till the onions turn slight brown in colour which will take about 2-3 minutes 

• Add the ginger garlic paste and mix well

• Now add the marinated prawns to the mixture and cook for about a minutes, till the prawns get half cooked

• Add in the tomatoes and the other spices like the red chili powder (adjust the content of red chili powder as per your taste ), turmeric powder , garam masala and salt and mix it well and cook till the tomatoes turn mushy 

• Once the tomatoes are nicely cooked which will take about 5-7 minutes on medium flame, add in the chopped coriander, mint leaves  and mix it well

• Add the soaked rice to the mixture and mix it well so that all the rice is well coated with the gravy 

• Add the coconut milk and water and mix well. Adjust the salt content as per taste 

• Now, cook the rice on high flame for about 2 minutes and cook it on low flame by covering it with a lid till the water is all absorbed and the rice is cooked 

• Garnish it with some coriander leaves and serve hot with plane curd or raita