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1 1/2 cups Basmati Rice (long grain)
600 gm headless Prawns
2 medium Onions
3-5 sprigs fresh Coriander Leaves
2 Green Chilies
2 Tablespoons Oil
2 Bay Leaves
2 Cloves
1 inch Cinnamon Sticks
2 Green Cardamoms
2 Black Cardamom Pods
1/2 teaspoon Turmeric Powder
1 teaspoon Lemon Juice
3 Tablespoons Coconut Milk
Salt
1 Tablespoon fresh Coconut, for garnishing (scraped)
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Pick, wash and soak rice in 3 cups of water for 30 minutes. Drain. Keep aside. Peel, wash and thinly slice onions. Clean and wash the corriander leaves. Wash and slit the green chillies. Shell, de-vein and wash prawns extremely well. Now, heat oil in a thick-bottom pan. Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms. Stir-fry for a minute. Add onions. Saute until they turn pink. Add 3 cups of water, turmeric powder, lemon juice and green chillies. Bring to a boil. Add rice. After a minute, stir in prawns, salt to taste and coconut milk. Stir till the rice absorbs all the water. Cover with a lid. Cook on low flame till the rice and prawns are fully cooked. Garnish with finely chopped fresh corriander leaves and freshly scraped coconut. Serve hot.
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