Wednesday, December 24, 2008

Beige Khichuri with Chili King Prawns

The traditional Khichuri (which is usually bright yellow/orange coloured) usually has more spices, such as turmeric, cumin, etc and also more types of lentils. The cooking process is also a little bit more complicated. This version of my Khichuri does not go to all those lengths but still tastes fantastic and is the perfect solution for a busy or amateur cook. Since, I do not use all the dry spices, my khichuri looks beige coloured, and its easy on the tummy. :)

Servings: 4

  • For Khichuri:
  • Sona Masoori Rice - 3 cups*
  • Masoor Dal/ red splits lentils - 1.5 cup
  • Onion - 1 sml, finely chopped
  • Garlic Cloves - 2, crushed
  • Ginger paste - 1 tsp
  • Green Chili - 2 sml, finely chopped
  • Mustard oil - 2 tbsp
  • Salt - 1.5 tsp (or to taste)
  • For Chili King Prawns:
  • King Prawns - 1 lb(450 gm, or about 12 pcs)
  • Onion - 1 med, thinly sliced
  • Cilantro - 1/2 cup, chopped coarsely
  • Garlic powder - 2 tsp
  • Turmeric powder - 1/4 tsp
  • Paprika powder - 1 tsp
  • Chili powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Salt - to taste
  • 1. Clean and devein the prawn, leaving the shells on. **
  • 2. Mix in all the ingredients for the chili prawns, except the cilantro and the onions, in a bowl and marinate the prawns while you cook the rice.
  • 3. Wash the rice and the lentils together and let it drain in a colander.
  • 4. In a pot, put the drained rice and lentils, add the onions, garlic, ginger, chili, salt, and the mustard oil. Mix to combine. Add 7.5 cups (2 cups of water for 1 cup of rice and 1.5 cup for the lentils ) of water using the same cup you used for measuring the rice.
  • 5. Put the pot on high heat, covered, till the water comes to a boil. Once boiled, stir to combine everything together, lower the heat to medium, cover and let it cook for 15 min, undisturbed, that means do not go in, opening the lead or stirring the rice. If you stir your rice too many times, it will release the starch which will make the rice sticky.
  • 6. After 15 min, check the rice to see whether all the water from the surface has evaporated or not. If it has, then turn off the heat and let it rest, covered, for 15 min before serving. If you still see some moisture on the surface of the rice, then cook for few more min on med heat and then turn the heat off. Your Khichuri is done.
  • 7. Meanwhile, on a non-stick pan, heat 4 tbsp of butter. Add the chopped onions and saute till translucent.
  • 8. Add the prawns and saute till they curl up and turn bright red. Once all the juices released from the prawns are evaporated, your prawns are ready. Top them with the chopped cilantro.
  • 9. Serve the prawns on a bed of the beige coloured khichuri.

* You can use any type of medium grain rice. I prefer Sona Masoori, because it has a nutty flavour and the rice, when cooked, is not sticky or does not lump up.
** To devein a prawn/shrimp, keeping the shell on, you first need to remove the heads. Then make a slit or puncture mark on the tip, middle, and lower back of the prawns, through the shells. Make sure not to make a deep wound, which will cut through the vein as well. Place your knife tip through the slits of the shells and pick up a point of the vein through the slits marks, and pull it out. The veins will come out whole, leaving the prawns clean. You might have some trouble the first time, in which case you can just make a cut along the back of the prawn and just pull the vein out. However, the other option makes the prawns look prettier.


Post a Comment