300 gms Basmati rice
300 gms Prawns
2 onion Chopped
2 teaspoons Ginger garlic – paste
1 – 1/2 tablespoons Kashmiri chilli powder
2 tablespoons Coriander powder
1/2 teaspoon Garam masala powder
1/4 teaspoon Turmeric powder
2 tomatoes Chopped
3 Green chillies slit
1 tablespoon Poppy seeds
3 Bay leaf
2 Cinnamon ” – stick
4 cardamom Green
Mace – a small piece
1 tablespoon Caraway seeds jeera / Shah
3/4 cup Curd
2 tablespoons Cashewnuts
to taste Salt
2 tablespoons ghee Oil or
2 tablespoons coriander leaves Chopped
375 ml Water
- Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger- garlic paste, a pinch of turmeric powder and salt.
- keep aside for 10 minutes.
- Soak rice for 30 minutes.
- Heat a pan and cook the prawns on low heat till the water is absorbed.
- Drain onto a plate and keep aside.
- Heat oil in a pan.
- Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle.
- add the chopped onion and green chillies and saute till golden brown.
- add the remaining ginger- garlic paste and fry till oil separates.
- Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute.
- Add the chopped tomatoes and cook till oil separates.
- Add the prawns and mix well.
- slowly add curd, a little at a time and stir well.
- Adjust the seasoning as needed.
- Add the soaked rice and stir for 2 minutes.
- Add water and a dollop of clarified butter and mix well.
- Cover and cook till the rice is done.
- Garnish with chopped coriander leaves and serve hot.
- You don’t really require any side dish but if you wish you can use Raita.