Ingredients:
prawns - 500gms
rice (basmati) - 500gms
curd - 1/4 cup(beaten)
onions - 3 big(finely sliced)
tomatoes -2 big(finely chopped)
potatoes -1big(cubed)
oil - 4tsp (for sauting the onions)
turmeric powder - 1/2 tsp
sugar - 1/4 tsp
coriander leaves finely chopped (for garnishing)
oil for deep frying
salt to taste.
Masalas smooth paste of:
cloves - 6
cinnamon - 2"
aniseed - 1 tbsp
cumin seeds - 1 tbsp
cardamom - 6
pepper -1 tbsp
coriander seeds powder - 1tbsp
poppy seeds -1 tbsp
Kashmiri chillies -3
green chillies - 2
coriander leaves - 1/2 bunch
garlic - 6 flakes
ginger - 1’’ piece.
Method:
Clean and wash the prawns.
Clean and wash the rice.
Soak it for about 15 to 20 minutes.
Preboil the rice with salt to taste.
Cool completely and keep aside.
Deep fry half the onions till golden in color, and Keep aside for garnishing.
In a heavy bottom vessel, Saute the remaining onions on a low flame till golden in colour.
Add the washed prawns and turmeric powder to the sautéed onions. in Simmer.
Cook after covering with a lid containing some water over it, so that the prawns do not stick to the bottom of the vessel.
When the prawns are half done add the finely chopped tomatoes and the ground masalas.
Mix well. Add the potatoes. keep in Simmer.
Cook till the potatoes are done.
Now add the beaten curds, salt to taste and sugar.
Cook for another 4 to 6 minutes.
Remove from fire.
To arrange, take a big handi.
Arrange half the rice at the bottom of the tawa.
Evenly spread out the prawns on the rice.
Cover the prawns with the remaining rice and garnish with the fried onions(kept aside) and finely chopped coriander leaves.
Keep on a pre-heated tava for about 15minutes on a low flame.
Serve hot with cucumber raita.
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