Butter Prawns with Basmati Rice
Butter Prawns with Basmati Rice
Ingredients
For the Prawns
- 2 pounds prawns, shelled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon yogurt
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon ginger garlic paste
- 1 tablespoon lime juice
- 2 tablespoons butter, for cooking prawns
For the Rice
- 1 tablespoon ghee
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 2 cups Basmati rice, washed and soaked for 20 minutes
- 1 teaspoon salt
- 1 teaspoon prawn stock powder
- 3 cups water
For the Sauce
- 2 tablespoons butter
- 1 red onion, small, quartered
- 5 garlic cloves
- 1 inch ginger, peeled and sliced
- 3 green chilies, or to taste
- 1 tomato, quartered
- 10 curry leaves, optional
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 1/2 cup cashew nuts
- 1/4 cup water, as needed for blending
- 1 cup heavy cream
Instructions
- 1
Place the shelled and deveined prawns in a mixing bowl. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of yogurt, 1/4 teaspoon of turmeric, 1/2 teaspoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of ginger garlic paste, and 1 tablespoon of lime juice. Mix well to ensure the prawns are evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
While the prawns marinate, prepare the rice. In a medium saucepan, melt 1 tablespoon of ghee over medium heat. Add the bay leaves, cinnamon stick, and green cardamom pods. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 3
Add the washed and soaked Basmati rice to the saucepan. Stir gently for 1-2 minutes to coat the rice with the ghee and aromatics. Add 1 teaspoon of salt, 1 teaspoon of prawn stock powder, and 3 cups of water. Bring to a boil.
⏱️ 3 min
- 4
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is fluffy. Do not lift the lid during this time. Once cooked, remove from heat and let it rest, covered, for 5 minutes.
⏱️ 20 min
- 5
In a large skillet or pan, melt 2 tablespoons of butter over medium-high heat. Add the marinated prawns and cook for 2-3 minutes per side, or until they turn pink and are just cooked through. Do not overcook. Remove the cooked prawns from the skillet and set aside.
⏱️ 6 min
- 6
In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the quartered red onion, garlic cloves, sliced ginger, green chilies, quartered tomato, and curry leaves (if using). Sauté for 5-7 minutes until the vegetables soften.
⏱️ 7 min
- 7
Add 1 teaspoon of garam masala and 1 tablespoon of tomato paste to the skillet. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flavor of the tomato paste. Add the cashew nuts and stir.
⏱️ 2 min
- 8
Carefully transfer the contents of the skillet to a blender. Add 1/4 cup of water and blend until a smooth paste is formed. Add more water if needed to achieve a smooth consistency.
⏱️ 3 min
- 9
Pour the blended sauce back into the skillet. Bring to a gentle simmer. Stir in 1 cup of heavy cream and mix well. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 10
Gently fold the cooked prawns into the butter sauce. Heat through for 1-2 minutes, ensuring the prawns are coated in the sauce. Do not boil the sauce once the prawns are added.
⏱️ 2 min
- 11
Serve the butter prawns immediately with the fluffy Basmati rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Prawns with Basmati Rice
For the Prawns
- 2 pounds prawns, shelled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon yogurt
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon ginger garlic paste
- 1 tablespoon lime juice
- 2 tablespoons butter, for cooking prawns
For the Rice
- 1 tablespoon ghee
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 2 cups Basmati rice, washed and soaked for 20 minutes
- 1 teaspoon salt
- 1 teaspoon prawn stock powder
- 3 cups water
For the Sauce
- 2 tablespoons butter
- 1 red onion, small, quartered
- 5 garlic cloves
- 1 inch ginger, peeled and sliced
- 3 green chilies, or to taste
- 1 tomato, quartered
- 10 curry leaves, optional
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 1/2 cup cashew nuts
- 1/4 cup water, as needed for blending
- 1 cup heavy cream
Instructions
- 1
Place the shelled and deveined prawns in a mixing bowl. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of yogurt, 1/4 teaspoon of turmeric, 1/2 teaspoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of ginger garlic paste, and 1 tablespoon of lime juice. Mix well to ensure the prawns are evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
While the prawns marinate, prepare the rice. In a medium saucepan, melt 1 tablespoon of ghee over medium heat. Add the bay leaves, cinnamon stick, and green cardamom pods. Sauté for 1 minute until fragrant.
⏱️ 2 min - 3
Add the washed and soaked Basmati rice to the saucepan. Stir gently for 1-2 minutes to coat the rice with the ghee and aromatics. Add 1 teaspoon of salt, 1 teaspoon of prawn stock powder, and 3 cups of water. Bring to a boil.
⏱️ 3 min - 4
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is fluffy. Do not lift the lid during this time. Once cooked, remove from heat and let it rest, covered, for 5 minutes.
⏱️ 20 min - 5
In a large skillet or pan, melt 2 tablespoons of butter over medium-high heat. Add the marinated prawns and cook for 2-3 minutes per side, or until they turn pink and are just cooked through. Do not overcook. Remove the cooked prawns from the skillet and set aside.
⏱️ 6 min - 6
In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the quartered red onion, garlic cloves, sliced ginger, green chilies, quartered tomato, and curry leaves (if using). Sauté for 5-7 minutes until the vegetables soften.
⏱️ 7 min - 7
Add 1 teaspoon of garam masala and 1 tablespoon of tomato paste to the skillet. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flavor of the tomato paste. Add the cashew nuts and stir.
⏱️ 2 min - 8
Carefully transfer the contents of the skillet to a blender. Add 1/4 cup of water and blend until a smooth paste is formed. Add more water if needed to achieve a smooth consistency.
⏱️ 3 min - 9
Pour the blended sauce back into the skillet. Bring to a gentle simmer. Stir in 1 cup of heavy cream and mix well. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning if necessary.
⏱️ 3 min - 10
Gently fold the cooked prawns into the butter sauce. Heat through for 1-2 minutes, ensuring the prawns are coated in the sauce. Do not boil the sauce once the prawns are added.
⏱️ 2 min - 11
Serve the butter prawns immediately with the fluffy Basmati rice.
⏱️ 1 min