Monday, January 24, 2011


Thanks everyone for voting me to the top 9 on FOODBUZZ.
As the seafood venture’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- 1/4th julienned for garnish
Salt to taste
Butter - 2 tablespoons


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!!


  1. interesting combo; I like the nutmeg in this equation

  2. love the basil flavored rice- looks exotic!

  3. The basil and nutmeg must pair wonderfully with the sweet succulence of the prawns... Fabulous!

  4. Looks and it sounds like a wonderful dish! Love your photos as always!

  5. your rice and shrimp look delicious.

    I tried go grow my own herbs but they last just for few days, I don't know why :(
    i'm planning in spring to buy some seeds and try it again, hope i get more luck.

    have a wonderful day

  6. Beautiful prawns, and basmati rice. Love the spices used, and the beautiful presentation!

  7. I love the flavors!! The basil! The nutmeg! I'm going to try this.

  8. You had me at Basil and Prawn - hello! This looks fabulous! Reminds me of a Thai fried rice.

    I'm so glad you like my recipes... I really appreciate your kind words. Thank you!

  9. Looks incredibly tasty.. I love things with shrimp and rice :) just looking at it makes me hungry :)

  10. Wow this looks so delicious. I just love anything to do with rice and seafood. Your recipe sounds so full of flavour. I will definitely try it :)

  11. Nutmeg? Such an interesting flavor component, I must try this.

    Adore the name of your blog!

  12. I know this may sound like a stupid question but how long do you cook the rice for? Rice is one of those things I just can't get right it's sticky and heavy. I would love to conquer my fear, help!!

  13. That is not at all stupid, it takes some skill to attain perfectly cooked rice where the grains dont stick:
    1. Soak the rice for atleast one hour and not more than 3 hours.
    2. drain water completely before cooking.
    3. take double the quantity of water i.e for 1 cup rice take 2cups water.
    4.boil water with salt, salt level a little higher than required for seasoning water.
    5. put the rice in and cover with lid. do not stir. on medium low heat let it cook till water is present but not visible. at this point switch heatoff and let it remain on the stove till it cools. then fluff using a fork! then u have perfect rice!
    that might seem a lot but actually aint so much once u put into practise :)
    Check my post on Chicken Biryani to get the tips :)

  14. beautiful picture!! Congrats on being selected Food Buzz Top 9!! Well deserved!!

  15. Very nice and flavorful dish. I have had shrimp with turmeric but not nutmeg. Love that you're giving instructions on how to prepare rice. I am always trying to get better at this.

  16. Yay for herb gardens! It's so wonderful to have fresh herbs growing in your kitchen to use at your sisposal. Basil is such a forgiving plant, if I can keep it alive, anyone can! ;)
    very savory dish! Nom!

  17. what a beautiful flavorful dish!! I love basil, it always reminds me of far away now.

    congratulations on your top 9 post today!!

  18. Oh my goodness, this sounds great! I'm a sucker for anything rice and anything basil. Might have to try this tonight!

    Happy cooking!

  19. i love this high cholesterol demon! glad you picked tht funky looking blog title again. white is the best choice for background. take a look at she got it done by purrdesigns.


Thank you for taking time out to encourage me! Every comment is heartfully read and loved! Please stop by again and again and again.....!!!

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