Ingredients:

  • 1 lb (450g) large prawns, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1 cup (190g) basmati rice
  • 2 cups (480ml) vegetable or chicken broth
  • 1 small onion, finely chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper (optional)

Instructions:

  1. Rinse basmati rice under cold water until water runs clear.
  2. In a medium saucepan, heat vegetable oil over medium heat.
  3. Sauté chopped onion until translucent.
  4. Add cumin seeds and toast for 1 minute.
  5. Stir in turmeric, garam masala, and cayenne; cook for 30 seconds.
  6. Add rinsed rice, stir to coat, then add broth.
  7. Bring to a boil, cover, and simmer on low for 15-20 minutes, or until rice is tender.
  8. In a large skillet, heat olive oil over medium-high heat.
  9. Add minced garlic and ginger, sauté until fragrant, about 1 minute.
  10. Add prawns, chili flakes, salt, and black pepper; cook until prawns turn pink and opaque (about 3-4 minutes).
  11. Stir in lemon juice; remove from heat.
  12. Fluff the basmati rice with a fork.
  13. Place rice on serving plates, topped with sautéed prawns.
  14. Garnish as desired (e.g., fresh herbs or a lemon wedge).