ARUMAINAYAGAM CHITTARANAM

Rice and prawns tossed in light spices
Preparation Time : 30 minutes
Cooking Time : 40 minutes
Servings : 4
INGREDIENTS
Rice, soaked 1 1/2 cups

Prawn (small) 35 (260 grams)

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Onions, chopped 2 medium

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Black peppercorns 8-10

Curry leaves 5-6

Green cardamom 1

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Peel and devein prawns. Marinate them in salt, turmeric powder and red chilli powder for twenty minutes. Heat the oil in a heavy bottom pan and fry the prawns until done. Drain and set aside. In the same oil add the cumin seeds. When they begin to change colour, add the onions, ginger paste, garlic paste, black peppercorns and curry leaves and sauté till the onions turn soft. Add the green cardamom and stir. Add the soaked rice and sauté until the rice becomes translucent. Add three cups of hot water, salt and the prawns. Mix and bring to a boil. Lower the heat, cook covered for at least twenty minutes or till done. Garnish with the coriander leaves and serve hot.