Prawns – 20
Basmati rice – 1 cup, washed, soaked in water for 30 mins and drained
Water – 1 1/2 cups
Onion – 1 cup, thinly chopped
Tomato – 3/4 cup, finely chopped
Ginger – 2 inch piece
Garlic – 8 cloves
Green chilli – 1
Turmeric powder – 3/4 tsp
Red chilli powder – 1 tsp
Coriander seeds – 1 tsp
Aniseeds – 1 tsp
Cinnamon stick – 1, small
Cloves – 3
Kesari or saffron powder – a pinch
Mint leaves – 1/4 cup
Coriander leaves – 4 tbsp, finely chopped
Oil – 3 tsp
Ghee or dalda – 2 tsp
Mitha attar – 3 to 4 drops
Salt as per taste
1. Clean the prawns.
2. Make a fine paste by grinding ginger, garilc and aniseeds.
3. Heat oil in a pressure cooker and put cinnamon stick and cloves into it. Fry for a few seconds.
4. Next, add ginger-garlic-aniseed paste, mint leaves, coriander leaves, onion and tomato. Fry well.
5. Add the prawns to the above masalas and fry for a minute.
6. Add turmeric powder, chilli powder, 1 1/2 cups of water, salt, rice and mitha attar. Stir well.
7. Cover the cooker with the lid. Remove the weight. Next, turn the flame to medium high.
8. Once the steam starts coming out from the nozzle, the weight should be put on the cooker. Next, turn the flame to medium low. Keep it in that position for 8 minutes.
9. Remove the pressure cooker from the flame and keep it aside.
10. Open the lid after 10 minutes, mix the rice well and serve with onion raita.
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