Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About


  • 200 g (1 cup) basmati rice
  • 300 g (10½


Wash the rice in a sieve under cold running water until the water from the rice runs clear. Drain. Peel and devein the prawns, then wash thoroughly and pat dry with paper towels.

Heat the oil in a karhai or heavy-based frying pan over low heat and fry the onion, cinnamon, cardamom, cloves, bay leaves and lemon grass until the onion is lightly browned. Stir in the garlic, ginger and turm