One Pot Coconut Rice with Prawns topped with Caramelized Onion
Total Steps
11
Ingredients
14
Tools Needed
4
Related Article
The Gastronomic BongIngredients
- salt(optional)
- 1-2 tablespoons vegetable oil or ghee
- sugar(optional)
- 1 inch cinnamon stick
- 3-4 cloves
- 2-3 cardamom pods
- 2 whole dry red chillies, broken
- 450 ml coconut milk and water
- 250 grams basmati rice (or any long grain rice), washed, soaked and drained
- 250 grams prawns, shelled and deveined
- 1 large onion, thinly sliced
- 1/2 teaspoon sugar
- salt(optional)
- 1 teaspoon oil
Instructions
Step 1
Heat a little oil in a heavy bottomed pot.
Step 2
Add the chillies, cardamom, cloves and cinnamon and saute on medium heat until you get a nice aroma of the spices.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Caramelized red onion: For the onions, heat the oil in a non-stick frying pan.
Step 7
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.
Step 8
After 5-7 minutes, sprinkle some salt and sugar over the onions to help with the caramelization process.
Step 9
Let cook on low to medium heat, stirring every few minutes.
Step 10
Notes: For veggie option, you can skip the prawns and use paneer (cottage cheese) or simply toss in some raisins and nuts.
Step 11
Caramelized onion can be refrigerated for several days in an air-tight container.