Ramadan Recipe : Quick Brown Rice Pulao With Stir-Fried Prawns & Beet Raita

It’s Ramadan time again! I cannot believe how quickly 2016 is flying by us, I mean, June already ?

Well. time is something we have no hold over, but making the most of it during a special season definitely sounds reasonable. The holy month of fasting and prayer requires a lot more than plain resolutions; dedication, focus and prayer help, but good eating choices and a good sehri /iftar meal can not just help those trying to lose weight in a healthy way, but also help others eat a balanced tasty diet.

This recipe is high in protein and complex carbs and will keep those hunger pangs away.

Peas brown rice pulao with stir-fried prawns and beet raita.

For the Pulao :

Brown Rice (more fibre, healthier, use white rice if you like though)

Vegetables of choice – peas, potatoes, beets, carrots, zucchini, cauliflower,broccoli

Cumin seeds

Slit green chillies – 2 per 200 gms of rice

Fresh ginger paste

Fresh garlic paste

Chilli powder

Turmeric

Whole Black pepper

Fresh lime

Coriander leaves

Mint Leaves

Bay leaf – 1

Onion

Soak some long grained brown rice in a bowl with water for 15 minutes. Meanwhile , prep your veggies. I have peas and carrots ready so I’m going to use those and some fresh tomatoes. Chop veggies of your choice into bite-sized bits and set aside. Chop onions and tomatoes (I use 2 medium onions and 2 big tomatoes for about 200-250 gms of rice, you could alter the proportion according to your preferences) .

In a deep dish, heat some oil and add the bay leaf and onion and slit green chillies. Stir fry for a minute or two. Add the ginger paste and garlic paste and fry the mix till the raw smell goes away. Add cumin seeds and whole black pepper and fry for a minute. Add the chopped veggies and let the heat sear them for just a bit, now add in the turmeric, chilli powder to taste and mix. Add in the rice, along with the water it was soaked in, and add the mint and coriander leaves with salt to taste.

Cover and let it cook till done. Garnish with mint leaves, lemon and a sprinkle of garam masala if you like.

For the prawns :

Fresh tiger prawns (deveined with the heads removed)

Fresh ginger paste

Fresh garlic paste

Lemon juice

Coriander powder

Cumin powder

Chilli powder

Curry leaves

Mustard seeds

Salt

Turmeric powder

Clean and wash the prawns and mix them with coriander powder, chilli powder, turmeric, salt, cumin and ginger garlic paste . Marinate this for about twenty minutes. Heat some oil in a pan and add some mustard seeds and curry leaves. Add in the prawns as soon as they start to splutter. Shallow fry the prawns till done. Squeeze lemon juice before serving.

For the raita :

Grated beetroot – one

Thick, whipped yogurt – a bowl

Curry leaves

Mustard seeds

Honey

Red chillies

Oil

Mix in the grated beetroot into the yogurt. Heat some oil and add curry leaves, red chillies and mustard seeds. Pour in the seasoning to the yogurt mix. Pour in a bit of honey and add salt to taste. Enjoy!

Picture courtesy – Asha Shivakumar