
Ingredients
- 2 cups (500 gms.) Basmati Rice
- 4 medium tomatoes, chopped
- 2 medium onions, chopped (or green onions)
- 2 tbsp. Vindaloo paste*
- ¼ cup Oil, preferably olive oil
- 1 large capsicums, green or any colour of your choice, chopped
- 1 tin corn or 6 fresh corn cobs or green peas
- 1 cup prawns, shelled and deveined
- 1 tsp. Salt or to taste
- To make vindaloo paste:
- Mix the following in 2 tbsp. vinegar
- 2 tsp. Kashmiri chilli powder
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- ¼ tsp. turmeric powder (or a pinch saffron)
- ½ tsp. cumin powder
- The above may also be ground to a paste using 3 whole red kashmiri chillies
Method
- Wash and soak rice for 15 minutes.
- To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
- Leave aside to cook.
- Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
- Add the vindaloo paste and saute for a minut
- Then add the prawns and fry well.
- Add chopped tomatoes (I have used two tbsp tomato paste instead),
- Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes.
- Add the corn and the parboiled rice. Mix well.
- Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes.
- When rice is cooked remove, and serve hot.
- Garnish with green onions.