Spicy Prawn Rice

INGREDIENTS

300 gms headless prawns, shelled , deveined and clened
½ tsp turmeric powder
1 large onion chopped
1 tsp each coriander and red chillie powders
1 tsp cumin seeds
4 bay leaves
2 cups long grained rice preferably Basmati
4 cups hot water
1 tbsp ghee or butter
salt to taste

Grind to a fine paste:
1 tsp cinnamon pieces
1 tbsp chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves salt to taste
water required to grind the paste

METHOD:

• Rub the prawns with some salt and half the quantity of turmeric powder and set aside
• Heat the ghee/butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes
• Remove the prawns with a slotted spoon onto plate
• Add the bay leaves and cumin seeds to same pot
• Saute briefly 
• Add the chopped onions and saute until they are golden brown
• Add the rice, ground paste, turmeric,red chilli and coriander powders
• Stir fry briefly
• Add the prawns, salt and the hot water
• Bring to boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.