Creamy Prawn Rice Recipe – Cardamom & Ghee Flavored Indian Delight

Last Updated on 6 months ago by Neha Deshmukh

Creamy Prawn Rice Recipe – Cardamom & Ghee Flavored Indian Delight

Introduction

Oh, this creamy prawn rice… it’s pure comfort food! I first stumbled upon a version of this dish at a small restaurant during a trip to Kerala, and I’ve been trying to recreate its magic ever since. It’s a beautiful blend of delicate prawn flavors, fragrant cardamom, and the richness of cream – all wrapped up in perfectly cooked rice. It’s surprisingly easy to make, and I promise, it’s a guaranteed crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a hug in a bowl! Here’s why you’ll adore it:

• Flavor explosion: The cardamom and ghee create a truly unique and aromatic experience.
• Creamy texture: It’s unbelievably smooth and satisfying.
• Easy to make: Despite its sophisticated taste, it’s a straightforward recipe.
• Versatile: Perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious prawn rice:

• 250 gm cleaned prawns, washed and drained
• 2 tbsp olive oil
• 250 gm calrose rice, soaked for 30 minutes, washed and drained
• 6 cups water (add more if needed)
• To taste salt and pepper
• ¼ tsp cardamom powder
• 125 gm thick cream
• As needed ghee

Ingredient Notes

Let’s talk ingredients! A few tips to ensure the best results:

Calrose Rice: A Guide to This Versatile Grain

Calrose rice is my go-to for creamy rice dishes. It has a slightly sticky texture when cooked, which is perfect for achieving that luscious consistency we’re after. You can find it at most Asian grocery stores or online. If you can’t find it, Arborio rice (used for risotto) can work in a pinch, but the texture will be slightly different.

Prawns: Fresh vs. Frozen & Selecting Quality

Fresh prawns are always best, if you can get them! Look for prawns that are firm, translucent, and don’t have a strong fishy smell. Frozen prawns are perfectly fine too – just make sure they’re properly thawed and drained before using. I usually buy pre-peeled and deveined to save time.

Cardamom Powder: Regional Variations & Flavor Profile

Cardamom is a cornerstone of Indian cuisine. I prefer using freshly ground cardamom powder for the most intense flavor, but store-bought is convenient too. There are green and black cardamom varieties; green is what we’re using here for its sweet, floral notes.

Olive Oil vs. Traditional Indian Cooking Oils

I’ve used olive oil here for a lighter flavor, but traditionally, ghee or vegetable oil would be used. Feel free to substitute with 2 tbsp of ghee for a more authentic taste!

Thick Cream: Alternatives for a Rich Texture

Heavy cream (35% fat) works best for that luxurious texture. If you’re looking for a slightly lighter option, you can use half-and-half, but the result won’t be quite as creamy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a saucepan over medium heat. Add the cleaned prawns and sauté until they turn pink and release their stock – about 3-5 minutes. Don’t overcrowd the pan; work in batches if necessary.
2. Add the drained calrose rice and sauté for 2 minutes to lightly toast the grains. This step adds a lovely nutty flavor.
3. Pour in the water, then season with salt, pepper, and cardamom powder. Bring to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, until the rice is tender and the mixture thickens. Keep an eye on it – you might need to add a little more water if it’s drying out.
4. Turn off the heat. Stir in the thick cream and blend the mixture with a hand blender until smooth and creamy. Be careful when blending hot liquids!
5. Serve hot with a generous drizzle of melted ghee. Trust me, the ghee is the finishing touch!

Expert Tips

Want to take your creamy prawn rice to the next level? Here are a few of my secrets:

Achieving the Perfect Rice Texture

The key is to not overcook the rice. It should be tender but still have a slight bite.

Maximizing Prawn Flavor

Don’t discard the prawn stock released during sautéing! It’s packed with flavor.

Blending for Ultimate Creaminess

Blending the rice mixture is what transforms it into a truly creamy delight. Don’t skip this step!

Adjusting Spice Levels

Feel free to add a pinch of chili powder or a finely chopped green chili for a little heat.

Variations

This recipe is a great base for experimentation!

Vegan Prawn Rice Adaptation

Substitute the prawns with mushrooms or paneer (Indian cheese) for a delicious vegan version. Use plant-based cream instead of dairy cream.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.

Spice Level Adjustments: Mild to Spicy

For a milder flavor, reduce the cardamom powder to ⅛ tsp. For a spicier kick, add ½ tsp of chili powder or a finely chopped green chili.

Festival Adaptations: A Comforting Dish for Celebrations

During festivals, my family loves to add a handful of chopped cashews and raisins for extra richness and sweetness.

Serving Suggestions

This creamy prawn rice is fantastic on its own, but here are a few ideas for serving:

• A side of raita (yogurt dip)
• A simple salad
• Warm naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or milk to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

What type of rice works best for this creamy prawn rice?

Calrose rice is ideal, but Arborio rice can be used as a substitute.

Can I use frozen prawns in this recipe?

Absolutely! Just make sure they’re fully thawed and drained.

How can I adjust the cardamom flavor to my preference?

Start with ¼ tsp and adjust to taste. Remember, a little goes a long way!

What is the best way to reheat creamy prawn rice without it becoming dry?

Reheat gently on the stovetop with a splash of water or milk.

Can this dish be made ahead of time?

You can cook the rice and prawn mixture ahead of time, but add the cream and blend just before serving for the best texture.

Is ghee essential for the authentic flavor?

While not essential, ghee adds a wonderful richness and aroma that truly elevates the dish.