Recipe by Rosy Pinto
For preparing the rice
For garnishing:
Ingredients:
1 kg prawns
For the marinade
1 tbsp kashmiri chilli powder
1/2 - 1 tbsp red chilli powder
1 tsp turmeric powder
2 tsp garam masala powder
1 1/2 tbsp coriander powder
1 tsp pepper powder
1 tbsp ginger garlic paste
1 tbsp lemon juice
salt as required
For preparing prawn masala
2 large onions (sliced)
4-5 green chillies (chopped)
1 tbsp ginger (chopped)
1 tbsp garlic (chopped)
2 large tomatoes (chopped)
1/2 cup coriander leaves (chopped)
1/4 cup mint leaves (chopped)
2 tsp garam masala powder
1 tsp chilli powder
1/2 cup whisked yogurt
4 tbsp oil
salt as required
oil as required to shallow fry the prawns
For preparing the rice
4 cups basmati rice (wash and soak the rice for 30 minutes and drain the water completely before using)
2 tbsp ghee
3 bay leaves
1 tsp Shahjeera/caraway seeds
8 cloves
2 star anise
12 pepper corns
6 cardamom
2" cinnamon sticks (break into pieces)
1 lemon - juice
salt as required
6 to 7 cups water
For garnishing
ghee/oil
3/4 cup cashew nuts and raisins
mint and coriander leaves (chopped)
2 medium onions (thinly sliced)
a generous pinch of saffron (soaked in 4 tbsp of warm water or milk)
Steps:
Peel and de-vein the prawns, rinse couple of times, add salt and swirl the prawns. Rinse again and place on a colander to drain.
For the marinade
- In a bowl, combine kashmiri chilli powder, red chilli powder, turmeric powder, garam masala powder, coriander powder, pepper powder, ginger garlic paste, lemon juice, salt and the prawns and coat well. Refrigerate for 30 minutes to 1 hour.
For preparing prawn masala
- Grind ginger, garlic and green chillies into a coarse paste and keep it aside.
- Heat oil in a pan. Add the prawns and shallow fry on both sides on medium high for 1 minute and on medium low heat for 3 minutes (do not over fry). Remove and keep it aside.
- In the same pan, heat 4 tbsp of oil. Add sliced onions and fry until golden.
- Add the ground ginger, garlic and chilli paste and saute until the raw smell vanishes.
- Add chopped tomatoes and mix well. Cook covered on low heat until it turns mushy.
- Add garam masala and chilli powder. Stir well.
- Add whisked yoghurt, prawns and mix well followed by chopped mint and coriander leaves. Mix and check for salt. Cook for 1 minute and switch off the flame and keep it aside.
For preparing the rice
- Heat 2 tbsp of ghee, add caraway seeds followed by bay leaves, cloves, star anise, pepper corns, cardamom and cinnamon sticks. Saute for around 30 seconds until the spices turn aromatic.
- Add water, bring it to boil and add salt and lemon juice. Stir well.
- Add drained rice and cook till water is completely absorbed and rice is cooked but al dente.
- Switch off the heat and fluff it up using a fork
For garnishing:- Heat ghee/oil in a pan and fry cashews and raisins until golden, keep it aside
- Into the same pan, add sliced onion and fry until golden brown
- Remove using a slotted spoon and set it aside
- Soak a generous pinch of saffron in 4 tbsp of warm water or milk
Layering and Cooking:
- Grease a nonstick vessel with a tight fitting lid.
- Start with spreading 1/3 of the cooked rice covering the bottom of the vessel followed by 1/3 of the prepared masala, fried nuts and raisins, onions, saffron milk and chopped coriander, mint and sprinkle melted ghee.
- Repeat the process and cover with the lid.
- Heat a large griddle/tawa until hot enough and place the vessel on hot griddle and dum cook for 15 minutes on a very low flame.
- Allow it to rest for at least 10 to 15 minutes before serving
- ENJOY!
