Ingredients View in 1024x768 screen resolution
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Teacup | Rice, Basmati | previously washed and drained |
| 20 | Maund | Prawns | previously cleaned and washed |
| 2 | Inch | Ginger (Adhrak) | Grind to fine paste |
| 8 | Flakes/Cloves | Garlic (Lason, Losun) | Grind to fine paste |
| 1 | Teaspoon | Aniseed (Suwa, Shopa) | Grind to fine paste |
| 1 | Teaspoon | Coriander(Dhania) | Grind to fine paste |
| 1 | Teacup | Onion | thinly chopped |
| 3/4 | Teacup | Tomatoes | finely chopped |
| 3 | Teaspoon | Cooking Oil | |
| 1 | Inch | Cinnamon (Dalchini) | stick |
| 3 | Whole | Cloves (Lavang) | |
| 1/4 | Teacup | Mint Leaves (Pudina) | finely choppedGrind to fine paste |
| 4 | Tablespoon | Coriander Leaves (Kothmeer) | finely chopped |
| 1 | Small | Chillies Green | finely chopped |
| 3/4 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1/4 | Teaspoon | Garam-Masala | |
| 1, 1/2 | Teacup | Water | to boil rice |
| A | Little | Salt | to taste |
| A | Little | Kesar (Saffron) | for rice |
| 2 | Teaspoon | Ghee | to top the rice |
Method
1. Wash the basmati rice and keep aside
2. Clean the 20 prawns.
3. Grind the ginger, garlic and anise seeds into a fine paste.
4. Chop onions and tomatoes
5. Add oil in the pressure cooker and heat it.
6. Add cinnamon stick, cloves and fry it for a few seconds.
7. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
8. Add the prawns and fry it for a minute.
9. Then add turmeric powder, chilli powder, garam masala powder, 11/2 cups of water, salt and rice and stir it well.
10. Close the cooker with the lid and turn the flame to medium high.
11. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes.
12. After 8 minutes remove the cooker from the stove and keep it aside.
13. After 10 minutes remove the lid and sprinkle kesar on the rice and stir the rice well and serve it with onion Raita.
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