Prawns Mandi


For the prawn mandi marinade:

1/2 kg big prawns with head
3 cardamoms
1 tsp pepper corns
4 cloves
small piece cinnamon
1/2 tbsp pepper powder
1/2 tbsp crushed cumin
1/2 tbsp arabic masala / kabsa masala
1 tbsp coriander leaves, chopped
1 tbsp mint leaves
1 chicken stock cube, powdered
1/2 cup capsicum, finely chopped
1/3 cup oil
1/2 tsp garlic powder
1/2 tsp ginger powder
red food colour (optional)
salt to taste

For the mandi rice:

1/2 kg sella basmati rice
3 cardamoms
3 cloves
1 piece cinnamon
1 dried lemon
1/2 tsp arabic masala / kabsa masala
2 tbsp oil
salt to taste

capsicum, thinly sliced
2-3 whole green chillies
a piece of charcoal (to give smoky flavour)
1 tsp olive oil


  1. Wash the sella rice and soak in water for 3/4-1 hour.
  2. In a large thick bottomed pan, add cleaned prawns, 3 cardamoms, pepper corns, cloves, cinnamon, pepper powder, crushed cumin, arabic masala, coriander leaves, mint leaves, chicken stock cube, finely chopped capsicum and 1/3 cup oil and mix well with hand.
  3. Add garlic powder, ginger powder, red food colour and salt to taste and mix well. Keep it aside at least for 1/2 an hour.
  4. Switch on the flame and cook covered till dry and well fried, stirring in between. Add 2-3 tbsp oil in between if required.
  5. In the meantime, boil enough water in a large pan and add 3 cardamoms, 3 cloves, 1 cinnamon, dried lemon, 1/2 tsp arabic masala, 2 tbsp oil and salt. Add drained rice to this and cook till done.
  6. Then drain the water from rice and add the cooked rice immediately over the cooked prawns (keep 6-7 prawns aside for garnishing).
  7. Then place some thinly sliced capsicum and whole green chillies on top of rice.
  8. To get smoky flavour to the rice, place a small steel bowl inside the rice.
  9. Heat a piece of charcoal on direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the bowl that is in the rice and pour a tsp of oil on top.
  10. Cover the pan immediately with a tight lid and keep it in low flame for 10 minutes. Then open the lid and mix gently.
  11. Transfer to a large serving plate and garnish with reserved prawns. Serve with salata hara, salad etc…

Recipe Source: Fadwas’s Kitchen (YouTube)

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