Learn how to prepare Prawn Mandi using premium Gautam Basmati Rice 🍚✨.
A traditional Yemeni–Gulf dish made with spiced rice, tender prawns, and a smoky coal aroma – perfect for family gatherings and festive occasions.
👉 Made with Gautam Rice, trusted for its premium quality and heritage.
📝 Ingredients:
For the Rice:
– 2 Cups Gautam Basmati Rice
– 2 Tbsp Ghee or Oil
– 1 Cinnamon Stick
– 4 Cloves
– 3 Cardamom Pods
– 1 Bay Leaf
– 1 Medium Onion
– 3 Garlic Cloves
– 1 Tomato
– 1 Green Chili
– ½ Tsp Turmeric Powder
– 1 Tsp Cumin Powder
– 1 Tsp Coriander Powder
– Salt to Taste
– 4 Cups Chicken or Seafood Stock
– 1 Piece Coal
For the Prawns:
– 500 g Prawns
– 1 Tbsp Yogurt
– 1 Tsp Red Chili Powder
– ½ Tsp Turmeric Powder
– ½ Tsp Garam Masala
– 1 Tsp Lemon Juice
– Salt to Taste
– 1 Tbsp Oil
📌 Instructions (Summary):
– Marinate prawns with yogurt, spices, and lemon juice for 15–30 minutes.
– Heat ghee/oil with whole spices, sauté onion until golden.
– Add garlic, tomato, chili, and ground spices.
– Pour in stock, cover, and cook rice until fluffy.
– Sear prawns quickly on high heat (2 mins each side).
– Place prawns on top of rice with coal for smoky flavor.
– Garnish with toasted nuts and lemon wedges before serving.
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A wholesome vegetarian dish with rice, lentils, spices, and herbs – perfect as a main course or side, served with lemon wedges or caramelized onions.
Made with Gautam Rice, trusted for its quality and heritage.
Ingredients:
– 4 Medium Bell Peppers (any color)
– 2 Tbsp Olive Oil
– 1 Large Onion
– 3 Garlic Cloves
– 1 ½ Tsp Coriander or Cumin
– 1 Tsp Turmeric
– ¼ Tsp Red Pepper Flakes
– 1 Cup Gautam Basmati Rice
– 1 ½ Cups Cooked Lentils
– ½ Cup Dried Lentils (boiled in 2 Cups Water + ½ Tsp Salt until tender)
– 1 Tsp Salt
– 1 ½ Cups Tomatoes
– ⅛ Tsp Black Pepper
– 2 Cups Vegetable Broth
– ½ Cup Chopped Parsley
– Lemon wedges and/or caramelized onions
Instructions (Summary):
– Heat olive oil, sauté onion and garlic.
– Stir in rice, spices, then add broth, lentils, and tomatoes.
– Cook until rice is halfway done, then add parsley.
– Preheat oven to 350°F (180°C).
– Cut peppers in half, remove seeds, season with salt.
– Stuff with rice-lentil mixture.
– Bake 40 minutes (or air fry 30 minutes) until tender.
– Garnish with parsley and serve with lemon wedges.
Wash rice and soak for 15–20 mins.
Boil water with whole spices and salt.
Add rice and cook 80% done. Drain and set aside.
Cook the vegetables:
Heat oil/ghee, sauté onions till golden.
Add ginger garlic paste, cook for 1 min.
Add veggies and sauté 2–3 mins.
Add tomatoes, curd, spices, salt. Cook until veggies are soft and masala thickens.
Layering biryani:
In a pot or handi, layer vegetable masala at the bottom.
Add a layer of cooked rice.
Top with mint, coriander, fried onions, and saffron milk (if using).
Repeat layers if needed.
Dum cook:
Cover tightly. Place on low flame for 15 mins or bake at 180°C for 15 mins.
Serve hot with raita, pickle, or salad.
