Chomp And Cheers: Corn & Prawn Tango

Ingredients: 2 cups – Basmati Rice; 1 cup – frozen American Sweet Corn; 450 gms – Medium-sized Prawns without shell; 2 – Medium Onions, thinly sliced; 2 Tsp – Ginger-garlic paste; ½ Tsp. each of masala powders – coriander, cumin, black pepper corn, red chilli, garam-masala; pinch of Turmeric; 4 – Cloves; 2 inch – Cinnamon; oil – ; Salt to taste; 2 Tsp. – Oil; 2 Tsp. – Butter; – 2 tsp; coriander leaves for
garnish.

Method: Soak basmati rice for 20 minutes in water. Drain water completely and then cook with 2 cups of water. Spread it on a plate to cool. Wash the prawns, drain water and sprinkle salt and pepper and marinate for 10 minutes. In a pan heat butter and gently saute the prawns till cooked and keep aside. In another pan, heat oil. Add cinnamon and cloves, saute for 15-20 seconds. Add thinly sliced onions and fry till golden brown. Add ginger-garlic paste, turmeric powder and masalas and cook on low flame for 3-5 minutes. Add sweet corn and cook for 3 minutes. Now add in the cooled rice and mix well. Next add the fried prawns and salt and mix gently. Garnish with coriander leaves and serve hot.