Directions
- 1Chop two onions, a big bunch of coriander and dill.
- 2Sauté the onions in a bit of ghee until they take a bit of color.
- 3Add 4 pounds of cleaned medium-sized prawns.
- 4Give them a hefty pinch of salt, some freshly cracked black pepper, a teaspoon of dried lemon powder, cumin powder, and coriander powder.
- 5Then add the chopped dill and coriander, and give the pot a good stir.
- 6Add 3 cups of water with two lumis, and let the prawns cook just for 3 minutes.
- 7Wash and soak 2 cups of fragrant basmati rice for 30 minutes.
- 8Take half of the prawns out and add the rice to the pot.
- 9Add another cup of water if you want the rice to be on the juicier, softer end.
- 10Once it boils, drop the heat to a simmer, cover, and let it cook for 10 minutes.
- 11Uncover the pot and place back the remaining prawns on one side to steam up with the rice and let them cook for another five minutes.
- 12Spread it on a serving plate, top it with the prawns, have it with the tamarind maqbooj, and enjoy.
Ingredients
- 2 onions
- 1 big bunch coriander
- 1 big bunch dill
- 1 tbsp ghee
- 4 pounds prawns
- 2 cups basmati rice
- 3 cups water
- 1 hefty pinch salt
- 1 some black pepper
- 1 teaspoon dried lemon powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 lumis
- 1 tamarind maqbooj
Equipment
knifepotwooden spoonserving plate
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