INGREDIENTS
Basmathi Rice - 2cups
Ghee - 1 Tsp
Cardamms - 5
Cinnamon - 2 inch piece
Cloves - 5
Coconut Milk - 4 cups
TO MARINATE
INGREDIENTS
Prawns - 3 / 4 kg
Chilli Powder - 2 Tsps
Turmeric Powder - 1 Tsp
Pepper Powder - 1 Tsp
Ginger Garlic Paste - 2 Tsps
Curd - 3 Tbsps
Salt - to taste
TO SAUTE
INGREDIENTS
Onions - 2 ( sliced )
Green Chillies - 5 ( sliced )
Ginger Garlic Paste - 2 Tsps
Chilli Powder - 1 Tsp
Turmeric Powder - 1 / 2 Tsp
Garam Masala Powder - 1 1 / 2 Tsps
Fennel Powder - 2 Tsps
Salt - to taste
Ghee - 2 Tbsps
TO GARNISH
INGREDIENTS
Fried onion -1
Fried Cashewnuts - 50 gms
Fried Raisins - 50 gms
METHOD
1. Mix all the ingredients to marinate in a bowl and keep aside.
2. Heat 1 tsp of gee in a kadai and add the whole spices.
3. Add the rice and stir fry for 3 minutes.
4. Remove kadai from stove and set aside.
5. In another kadai heat 2 tsps ghee.
6. Add the sliced onions and green chillies.
7. Saute till onions turn golden and add ginger garlic paste.
8. Add the sliced tomatoes and chopped coriander leaves and mint.
9. Saute till tomatoes are soft and add the marinated prawns.
10. Now add the spices and cook covered till the mixture becomes dry.
11. In a cooker pour the coconut milk and let it boil.
12. Add the fried basmathi rice and the cooked prawns.
13. Check salt if necessary.
14. Cover cooker with lid and cook for 3 whistles till done.
15.Serve hot decorated with fried onions, cashewnuts and raisins.
NOTE :
The number of whistles depends on the make of the cooker.
Also adjust the spices to suit your palate.
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