Jhinge Ka Pulao (Rice With Prawns)

Ingredients

• 3 tablespoons sunflower oil
• 1 teaspoon cumin seed
• 1 large onion, finely chopped
• 1 teaspoon fresh gingerroot, shredded
• 1 teaspoon garlic, shredded
• 300 g raw prawns, shelled and de-veined
• 300 g basmati rice
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• salt
• 4 tablespoons tomato ketchup
• 600 ml hot water
• 4 tablespoons coriander leaves, chopped

Directions

1. 1

   Heat the sunflower oil in a heavy-based saucepan and fry the cumin seeds.

2. 2

   When they change colour, add the onions, ginger and garlic and stir-fry for a minute.

3. 3

   Add the prawns and fry until they turn opaque, around 2-3 minutes.

4. 4

   Stir in the rice and fry until it is shiny.

5. 5

   Mix in the turmeric, chilli, coriander, salt to taste and the tomato ketchup.

6. 6

   Pour in the hot water, cover the pan partially and cook until the rice is dry and fluffy, around 20 minutes.

7. 7

   Loosen the rice gently with a fork, sprinkle with the coriander and serve.