Make spicy Maharashtrian prawn rice at home for dinner

Prawns hold a special place in Maharashtra's seafood cuisine. Among the many dishes made from prawns, one popular preparation is prawn rice. It cooks quickly, carries the aroma of fragrant spices and adds colour to a meal. Whether for lunch, a special Sunday meal or when guests are visiting, prawn rice is a great choice. While making it, it is important to clean the prawns properly and avoid overcooking them, as this keeps the prawns tender and brings out the flavour of the rice. Here is how to make this aromatic Maharashtrian-style prawn rice at home.

For the prawns you need 250 grams of prawns, a quarter teaspoon of turmeric, half a teaspoon of red chilli powder, salt to taste and one teaspoon of lemon juice.

For the rice you need one cup of basmati or regular rice, one large finely chopped onion, one medium chopped tomato, two green chillies slit lengthwise, one teaspoon ginger-garlic paste, two teaspoons grated coconut, a handful of coriander leaves, a few mint leaves (optional), two teaspoons curd, three teaspoons oil, one bay leaf, a small piece of cinnamon, two cloves, one cardamom, half a teaspoon cumin seeds, half a teaspoon mustard seeds, one and a half teaspoons garam masala or Malvani masala, half a teaspoon red chilli powder, a quarter teaspoon turmeric, salt to taste and water as needed.

To prepare, first peel the prawns and clean out the black vein along the back. Wash with water and let the excess drain off. Take the prawns in a bowl, add turmeric, red chilli powder, salt and lemon juice, mix well and set this mixture aside for ten to fifteen minutes.

Wash the rice two to three times and soak it in water for fifteen to twenty minutes, so that the grains cook up well and stay separate. Heat oil in a pan and add mustard seeds, cumin seeds, bay leaf, cinnamon, cloves and cardamom. Once the tempering crackles, add the chopped onion and green chillies and saute until the onion turns golden. Then add the ginger-garlic paste. Add the tomato, grated coconut and a little coriander, and cook until the mixture softens.

Add the marinated prawns to this masala, then add turmeric, red chilli powder and garam masala or Malvani masala. Mix everything together and saute on medium flame for three to four minutes. Proceed to the next step once the prawns change colour; cooking them longer can make them tough.

Add the drained, soaked rice to the masala and mix gently so the grains do not break. Add curd and water as needed - roughly one and a half to one and three-quarter cups of water for one cup of rice, though this can vary depending on the type of rice. Add salt to taste. Once the water starts to boil, lower the flame, cover and let the rice cook. The rice generally cooks in about twelve to fifteen minutes; check that the water has fully evaporated and the rice has softened, adding a little hot water if needed. Avoid stirring the rice too often while it cooks.

Turn off the flame and leave the rice covered for five to ten minutes, then stir gently with a spoon and serve on a plate. Garnish with chopped coriander and serve the hot prawn rice with onion salad, lemon wedges or raita. Always use prawns that are fresh and properly cleaned.