Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Makes: 4 Servings
Spice Level: 3 chilies
500g Laxmi Basmati Rice
2 red onions, peeled and finely sliced
1 tbsp olive oil
1 tsp Laxmi Turmeric Powder
1 tsp Laxmi Paprika
2 tbsp Laxmi Garlic Paste
2 tsp Crushed Red Chili Flakes
About 300g shrimp
25g fresh parsley or coriander, finely chopped (optional)
1. Put the Laxmi Basmati rice and double the volume of water (1 litre) into a pan, cover and bring to simmering point. Reduce the heat, cover and cook for 15 minutes.
2. Then take off the heat and leave to stand for 10 minutes. Meanwhile, gently soften the onions in the oil for 10 minutes or until soft.
3. Add the Laxmi turmeric, Laxmi paprika, garlic and Laxmi chilli and cook for a couple of minutes.
4. Add the shrimp and herbs, if using, and cook for another few minutes or until the shrimp are pink and cooked through. Stir into the rice and serve with lemon wedges.