Jhinge ka Pulao (Rice with Prawns)

Name: Jhinge ka Pulao (Rice with Prawns)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 tbsp sunflower oil; 1 tsp cumin seed; 1 large onion; 1 tsp fresh gingerroot; 1 tsp garlic; 300 g raw prawns; 300 g basmati rice; 1 tsp ground turmeric; 1 tsp chili powder; 1 tsp ground coriander; salt; 4 tbsp tomato ketchup; 600 ml hot water; 4 tbsp coriander leaves

A South Asian pilaf of prawns, basmati rice and coriander, seasoned with cumin and turmeric and cooked in a pan.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Heat the sunflower oil in a heavy-based saucepan and fry the cumin seeds. When they change colour, add the onions, ginger and garlic and stir-fry for a minute.
2
Add the prawns and fry until they turn opaque, around 2-3 minutes. Stir in the rice and fry until it is shiny.
3 min
3
Mix in the turmeric, chilli, coriander, salt to taste and the tomato ketchup. Pour in the hot water, cover the pan partially and cook until the rice is dry and fluffy, around 20 minutes.
20 min
4
Loosen the rice gently with a fork, sprinkle with the coriander and serve.