One Pot Coconut Rice with Prawns topped with Caramelized Onion


250 grams Prawns, shelled and deveined
250 grams basmati rice(or any long grain rice), washed and soaked for 15 -20 minutes and drained
450 ml Coconut milk + water
Whole dry red chillies - 2, broken
2-3 cardamom
3-4 cloves
1 inch cinnamon stick
sugar as per taste
salt as per taste
1-2 tbsp vegetable oil or ghee
For caramelized red onion:
1 large onion, thinly sliced
1/2 teaspoon sugar
1 teaspoon oil


Heat a little oil in a heavy bottomed pot.
Add the chillies, cardamom, cloves and cinnamon and saute on medium heat until you get a nice aroma of the spices.
Now add the prawns and stir, do not over fry the prawns they lose the softness and become rubbery. And as soon as the prawns change colour add in the rice.
Stir well and add the coconut milk, salt and sugar and bring it boil then reduce the heat to low and cook for 10-15 minutes.
Switch off the flame and fluff it up with a fork or give a stir to separate the rice grains and keep covered and let it cook in its own steam for another 5 mins.
Caramelized red onion: For the onions, heat the oil in a non-stick frying pan.
Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
After 5-7 minutes, sprinkle some salt and sugar over the onions to help with the caramelization process.
Let cook on low to medium heat, stirring every few minutes.
Notes: For veggie option, you can skip the prawns and use paneer (cottage cheese) or simply toss in some raisins and nuts.
Caramelized onion can be refrigerated for several days in an air-tight container.


Super simple rice dish which is flavourful and delicate at the same time. Full of flavour from the spices and lovely tiger prawns, this dish comes together in a jiffy.


Thursday, June 25, 2015 - 8:33am


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