RECIPES OF INDIA

Ingredients

300 gms

½ tsp 

1  large

1 tsp

1 tsp

1 tsp

4

2  cups

4  cups

1 tbsp

1 tsp

1 tbsp

2

4

2

Headless prawns (shelled, deveined and cleaned)

Turmeric powder

Onion (chopped)

Coriander powder

Red chilli powder

Cumin seeds

Bay leaves

Long-grain rice (preferably Basmati)
Hot water

Ghee (clarified butter) / butter

Cinnamon piece

Ginger (chopped)

Green chillies (chopped)

Green cardamoms (peeled)

Cloves

Salt (adjust to taste)

1. Grind to fine paste cinnamon pieces, ginger, green chillies, green cardamoms, cloves, pinch of salt and water to grind the paste
2. Rub the prawns with some salt and half the quantity of turmeric powder and keep aside
3. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2  minutes
4. Remove the prawns with a slotted spoon onto a plate
5. Add the bay leaves and cumin seeds to the same pot
6. Saute briefly
7. Add the chopped onions and saute till they are golden brown
8. Add the rice, the ground paste, turmeric, red chilli and coriander powders and stir fry briefly
9. Add the prawns, salt and the hot water
10. Bring to a boil and simmer on low heat for about 15  minutes or till all the water has evaporated and the rice is cooked but firm

Serve hot with Cucumber in Yoghurt (Kheere ka Raita)