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This recipe features caraway seeds, which give a distinctive taste and aroma to this unusual prawn (shrimp) pulao.

Serves 4

Ingredients:

• 450 gm frozen prawns (shrimp); ½ tsp saffron; 150 ml milk; 1 tsp chilli powder;
• 1 ½ tsp caraway seeds; 2 cinnamon sticks; 2 green cardamoms;
• 2 medium onions, sliced; 2 bay leaves; 1 tsp fresh ginger root, finely,
• chopped; 5 ml tsp salt; 450 gm basmati rice; 5 tbsp ghee;
• 4 tbsp lemon juice and fresh mint leaves, plus extra to garnish.

Cooking Method:

• Deforest the prawns by placing them in a bowl of cold water.
• Prepare the saffron by boiling 150 ml of the milk in a pan and adding the saffron. Set aside until required.
• Place the chilli powder. 1 tsp caraway seeds, cinnamon sticks, green cardamoms, 1 sliced onion, the bay leaves, ginger and salt in a pestle and mortar and grind to a fine paste. Set aside.
• Place the rice in a saucepan of boiling water and when the rice is half-cooked, remove from the heat and set aside.
• Heat the ghee in a pan and fry the remaining onion until golden brown. Transfer the onions to a bowl and mix with the lemon juice and a few mint leaves.
• Add the spice paste and prawns (shrimps) to the pan and stir-fry for about 5 minutes. Remove the prawns (shrimps) and spices and place in a bowl.
• Place the half-cooked rice in a saucepan and pour the prawn mixture over the top. Pour half of the onion and lemon mixture and half of the saffron mixture over the prawns. Arrange the other half of the rice on top and pour over the remaining ingredients.
• Add the extra mint leaves, cover and cook over a low heat for 15-20 minutes.
• Mix well before transferring to a serving dish.

Serves 6-8

Ingredients:

• 200 gm masoor dhal; 1 tsp fresh ginger root, crushed;
• 1 tsp fresh garlic, crushed; ½ tsp turmeric;
• 1 ½ tsp chilli powder; 1 ½ tsp salt;
• 3 tbsp lemon juice; 850 ml water.

To Garnish: 3 green chillies, finely chopped; fresh coriander leaves, chopped.

Baghaar: 150 ml oil, 3 garlic cloves; 4 dried red chillies; 1 tsp white cumin seeds.

Potato Fries: Pinch of salt; 2 medium potatoes, sliced thinly and 300ml oil.

Cooking Method:

• Rinse the lentils, removing any stones.
• Place the lentils in a saucepan and cover with 600 ml water. Add the ginger, garlic, turmeric and chilli powder and boil until the lentils are soft and mushy. Add the salt, stirring.
• Mash the lentils, then push them through a sieve, reserving the liquid. Add the lemon juice to the strained liquid.
• Stir 300 ml of the water into the strained liquid and bring to the boil over a low heat. Set aside.
• To make the meatballs, follow the recipe for Beef Kebabs (Kabobs), but use the reserved strained liquid instead of water and in addition, shape the mixture into small balls rather than flat rounds. Drop the meatballs gently into the lentil mixture.
• Prepare the baghaar. Heat the oil in a pan. Add the garlic, dried red chillies and white cumin seeds and fry for 2 minutes. Pour the baghaar over the lentil mixture, stirring to mix.
• For the potato fries, rub the salt over the potato slices. Heat the oil in a frying pan and fry the potatoes, turning until crisp. Garnish the meatballs with the fried potatoes, chillies and coriander.