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Preparation Time : 15
Cook Time : 60
Total Time : 75
Basmati Rice 1 cup
Onion 1 large
Garlic paste 1 teaspoon
Ginger and Green Chilly paste 1 teaspoon
Green Cardamom 5
Black Cardamom 1
Cinnamon 2 inch Stick
Bay Leaf 2
Shah Jeera 1 teaspoon
Garam Masala powder 1 teaspoon
Coriander powder 2 tablespoon
Jeera powder 1 teaspoon
Coconut milk 1/4 cup
Curd 1/4 cup
Sugar 1 teaspoon and salt 2 teaspoon
1/4 cup Mint leaves
1/4 cup Coriander leaves
Brown Onions 1/n2 cup
Ghee 1 tablespoon
Oil 2 tablespoon
Pressure cook rice with the whole garam masalas-3 cardamom, 5 clove, 1 cinnamon stick,1 bay leaf, 1 black cardamom, salt and little oil for one whistle. Without soaking the rice for 1 cup take 1 and 1/2 cup water . The rice has to be partially cooked.
Marinate the prawns with salt and turmeric for half and hour
In a deep bottom non stick vessel take oil, put rest of the whole garam masala, Shah jeera, onion.
Once onion is translucent add, ginger chilly paste, garlic and tomato, then add curd.
Add coriander, jeera powder, salt.
Cook till oil starts coming from the sides.
Add the prawns, saute for 2 minutes
Add coconut milk and turn of the flame when it begins to boil.
Keep a tava to heat on high flame.
Alternate layers of rice and prawn curry, top it with Brown onion, coriander leaves, mint leaves, garam masala, ghee. Make two to three layers, depends in the size of you vessel
For dum Cover the vessel with aluminum foil and put a tight lid.
Place it on the hot tawa, and reduce the flame, keep for half an hour.
Turn off the flame and keep it closed for another 15 minutes.
Serve it hot with raita.
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