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An aromatic,mouth watering rice dish preparation with  Prawns and spices.This recipe was shared by my elder sister-her latest hit.Yummmmmmy.Enjoy!
Ingredients:
1 lb prawn(fresh or frozen deveined)
3 medium onions chopped
3 medium tomatoes chopped
1 tsp ginger garlic paste
1/4 bunch coriander leaves chopped
1 bunch mint leaves chopped-reserve 2 tbsps separately
2 pods of cardamom
2 cloves
3 pieces of cinnamon stick -abt 2 inches long
2-4 green chilies
1/2 tsp coriander powder (depending on how spicey you want it)
1/4 cup Oil
2 tbsps ghee
2 cups Basmati rice
Salt to taste.
Preparation:
- Devein and wash the prawns -set it aside.If using frozen prawns it takes about 3 mins to thaw when immersed in water.
- Heat oil in a large pan.
- Add the chopped onions,spices and salt & cook till translucent.
- Add the ginger garlic paste & fry for 2-3 mins.
- Add tomatoes,green chilies and salt ,mix well & cook till the tomatoes are well cooked.
- Add coriander powder and cook for a few mins.
- When the oil begins to separate ,add the chopped coriander and mint leaves and let it cook a couple more mins.
- Now add the prawns and cook till done,make sure that the prawns are not overcooked.Just before turning off the heat, sprinkle the reserves 2 tbsps chopped mint leaves.
- Cook the rice in a rice cooker with water,salt and ghee until done.
- In a large dish ,mix the rice & prawn masala carefully, making sure the rice does not break & the masala coats the rice evenly.
- Garnish with a few sprigs of coriander .
- Enjoy with onion raitha.
Tips:
Prawns are big size shrimp and are available as fresh and also frozen.
How to use : Prawns have a dark intestinal vein along the back that should always be removed. Wash the Prawns. Peel off the shells with the tips of your finger and discard the shells. Using a sharp small knife make a shallow cut along the back of each prawn. Gently pull out the intestinal vein along the back of the Prawn and discard it.
Ease of preparation: Easy
No. of servings:4
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