Chemmeen Choru / Konjan Choru / Malabar Prawn Rice

Ingredients:

1/2 kg prawns, cleaned

2 cups jeerakashala/ kaima rice

3 1/2 - 4 cups of boiling water

1 onion, sliced

1 tsp ginger paste

1 tsp garlic paste

1 medium tomato, chopped

3-4 green chillies, chopped

1 1/2 tsp chilli powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

1 tsp lemon juice

3 cardamoms

3 cloves

2 cinnamon pieces

1 bay leaf

salt to taste

1 1/2-2 tbsp ghee

2-3 tbsp oil

few curry leaves and coriander leaves

Preparation:

1. Clean prawns and marinate it with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 15 minutes.
2. Wash the jeerakashala rice, drain it and keep it aside.
3. Heat oil in a pan and fry the marinated prawns and keep it aside.
4. In a large pan, heat remaining oil used for frying prawns and 2 tbsp ghee and add cinnamon, cardamom, cloves and bay leaf.
5. Add sliced onion and saute till it turns transparent.
6. Add chopped green chillies, ginger paste, garlic paste and chopped tomato and saute well it turns soft.
7. Add 1/2 tsp chilli powder, coriander powder, 1/4 tsp turmeric powder and garam masala and mix well.
8. Then add fried prawns ( keep 6-8 fried prawns for garnishing) and drained rice, mix well and saute for 3-4 minutes in medium flame.
9. Add the boiling water, lemon juice and salt, mix it well and cook covered on low flame stirring occasionally till rice is cooked and water dries up.
10. Garnish it with chopped coriander leaves, fried curry leaves and some fried prawns and serve hot...