Ingredients:
Basmati Rice – 1 1/2 cups, soaked for 10 minutes, drained
Prawns – 600 gms, shells removed, cleaned, washed
Bay Leaves – 2
Ghee – 1 1/2 tblsp
Cardamoms – 4
Cinnamon – 1 one inch piece
Cloves – 6
Onion – 1, big, sliced
Black Peppercorns – 8
Turmeric Powder – 1/2 tsp
Green Chillies – 2, sliced
Coconut Milk – 3 1/2 tblsp
Coconut – 1 tblsp, grated
Coriander Leaves – few, chopped
Salt as per taste
Method:
1. Heat ghee in a pressure cooker or pressure pan over medium flame.
2. Add the cardamoms, cinnamon, cloves, peppercorns and fry for 30 seconds or till they start to crackle.
3. Add the onions and fry till transparent.
4. Add the green chillies, lemon juice and turmeric powder.
5. Stir well and cook for a minute.
6. Add the rice and stir gently.
7. Simmer for 2 to 3 minutes and add the prawns.
8. Add coconut milk and stir.
9. Now pour 3 cups of water and add salt.
10. Place the lid and cook till one whistle.
11. Reduce flame to low and switch off after 5 minutes.
12. Open the lid and transfer to a serving bowl.
13. Garnish with grated coconut and coriander leaves.
14. Serve hot.
image credit: mumbaimag.com
