Ingredients:
2 cups basmati rice
3/4 kg prawns, cleaned
2 onions, sliced
2 green chillies, slit
1 tbsp ginger-garlic paste
1 tomato, chopped
1 1/2 tsp chilli powder
1/4 tsp fennel powder
1/4 tsp pepper powder
1 tsp vinegar
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
1 sprig curry leaves
3-4 cloves
1 bay leaf, chopped
4 cardamoms
2 small pieces of cinnamon stick
2 tbsp lemon juice
salt to taste
1 onion, thinly sliced
2 tbsp ghee
4 tbsp oil
Preparation:
- Wash and soak rice in water for 20 minutes. Drain the water and keep it aside.
- Clean the prawns and marinate it with chilli powder, 1/4 tsp turmeric powder, fennel powder, pepper powder, vinegar and salt and keep it aside for 15 minutes.
- Heat 3 tbsp oil in a pressure cooker and shallow fry half of the marinated prawns on both sides and keep it aside for garnishing.
- To the same oil, add cinnamon, cloves, cardamoms and bay leaf and stir well.
- Add ginger- garlic paste, green chillies and curry leaves to this and saute well.
- Add sliced onion and little salt and saute well till soft and transparent.
- Add chopped tomato and saute till soft. Add chopped coriander leaves and mint leaves and mix well.
- Then add remaining marinated prawns to this and mix well.
- Add 1/4 tsp turmeric powder, garam masala and coriander powder and mix well until the raw smell goes.
- Add 3 cups of water and lemon juice to this and mix well. Check the salt and add if required.
- When the water starts to boil, add drained rice and mix well. Then cook it covered for 1 whistle at medium flame and switch off the flame. Keep it aside for 10-15 minutes.
- In the meantime, heat ghee in a pan and fry the raisins and cashew nuts and keep it aside. Add 1 tbsp oil into the same pan and fry 1 small sliced onion and fry until golden.
- Open the cooker and gently mix the rice and serve hot garnished with fried prawns, fried onions, cashew nuts and raisins…
