PRAWN & BASIL RICE FLAVOURED WITH NUTMEG!!

Thanks everyone for voting me to the top 9 on FOODBUZZ.

As the seafood venture continues...here’s presenting a one dish meal - prawn and basil rice J I love the smell of basil leaves...well who doesn’t?

Last week, I asked Mr.Aj to pick up a bunch of fresh basil leaves on his way back from work. And guess what!! He got me a pot full of basil plants (soo sweet!!) J Therefore, now I official grow it at home.... well I have to admit - never been into gardening and personally i don’t consider myself a good gardener either but my basil seem to be doing fine so far....Thank God!

So how’s the new look for Cardamom hills? Liked it? I am working on the alphabetical order for the index. I’ll put it up soon J Thanx for the feedback everyone!

Now, let fall in love with prawn and basil rice....Ah!! What can I say! Make it and you’ll put it in your monthly menu, I promise J

I tried this with both basil and mint. The basil version has very fresh feeling. Take care not to overcook the basil though.  The mint version had more of a biryanish taste because I added the mint right after the tomato and not towards the end. But then it’s you choiceJ.

I am not ranting all over the place today...leaving you with the recipe, until next time, Chao!!

Ingredients: (serves- 4)

Prawns- 500gms cleansed

Basmati rice- 2 cups soaked in water for 1 hour.

Garlic - 8 cloves coarsely crushed

Ginger- 1 inch crushed

Green chillies - 6 (optional for those who need heat otherwise season with a little pepper)

Tomato - 1 medium sized chopped

Onion - 2 medium sliced finely

Fresh Basil leaves-2 handful leaves chopped coarsely

Lime juice- from 1 whole lime

Bay leaves - 3 whole (fresh or dry)

Cloves - 4

Nutmeg powder - ½ teaspoon

Red bell pepper- 1/4^th julienned for garnish

Salt to taste

Butter - 2 tablespoons

Method:

1.       Cook rice in 3 and ½ cups of water. Keep aside with lid on. At this point it might be just a little under cooked but that’s ok we’ll do the finisher with our prawns.

2.       Sauté bay leaves and clove in butter. Add onions and sauté till transparent.

3.       Add garlic and ginger and cook for a few mins.

4.       Add tomato and cook till mushy.

5.       Pour in lime juice, nutmeg powder and adjust salt.

6.       Mix well. Add prawns and cook on a high flame till the prawns are slightly pink and just purrfectly cooked.

7.       Add rice and chopped basil leaves. Toss the mixture on high heat till even.

8.       Garnish with red bell pepper and basil leaves.

9.       Serve hot. No accompaniments needed!!! J

Tips n Tricks:

·         Cook the rice in freshly made prawns stock to get the ultimate flavours J

·         And if you don’t have basil, try it with mint, that’s finger lickin good too!!

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