Curried Rice with Prawns (Jinga Biryani)
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8 oz. Patna or Basmati rice
2 large onions
1-inch fresh root ginger
2 cloves garlic
8 oz. tomatoes oil for frying
2 pints peeled prawns
1 teaspoon ground cummin seeds
1 teaspoon gararn masala
½ teaspoon chilli powder
1 teaspoon turmeric powder
Few curry or bay leaves
Salt to taste
1 pint (U.S. 21 cups) fish stock or water
How to make Curried Rice with Prawns (Jinga Biryani)
METHOD:
Wash the rice and soak in water. Mince the onions, ginger and garlic together; chop tomatoes. Heat some oil in a heavy saucepan and fry the onions, ginger and garlic for seven minutes, add prawns, cummin, garam masala, chilli powder and turmeric and curry or bayleaves. Fry for two minutes. Add tomatoes, season with salt and cook for 15 minutes on medium heat, stirring occasionally. Drain rice and add, fry for three minutes and pour in stock. Cook on a low heat till liquid is absorbed and rice tender.