Prawns 2 kg
(medium size, washed in salt and garlic water)
Long grain
rice 1 kg (soaked in water for 20 minutes)
Ginger and
garlic paste 1 tbsp
Shallots
(spring onion leaves) 1 cup chopped
Cinnamon 1
inch (roasted and powdered)
Onions 2
medium size, thinly sliced
Lemons 4
Cooking oil 1
1/2 cups
Salt to taste
Ajinomoto 1
tsp
Heat
oil in a heavy based pan. Fry the onions until golden brown.
Add prawns and ginger and garlic paste to it. When water
begins to evaporate, add powdered cinnamon and shallots to
it and stir on medium heat for about 3-4 minutes.
Then
add rice and Ajinomoto to the prawns. Again stir for 2
minutes. Pour in 5 cups of water and salt. Mix well, but
carefully so that rice does not break. Tightly cover with a
lid. Cook for 15 minutes, until all the moisture has been
absorbed.
Lower
the heat and cook for another 10 minutes. Removes from heat
once the dish is cooked; leave it covered for a few minutes.
Then remove the lid, fluff up the rice with a fork and serve
hot.
